Domaine Maby

History of the Estate

Domaine Maby, located in Lirac in the southern Rhône Valley, is above all a family story. The family settled in the region in the 19th century, producing wine for their immediate circle. Auguste Maby was the first to make a living from his production in the early 20th century. The estate has grown steadily ever since, with successive generations acquiring new plots and modernizing the winery.

In 2005, after studying Political Science and fifteen years' experience in finance, Richard Maby joined the estate, driven by his love of wine and the distinctive terroir of Lirac and Tavel. He turned traditional methods on their head, mapping the vineyard precisely to identify all the particularities of its 60 hectares of soils and equipping the winery with state-of-the-art facilities. Certified organic for many years, Domaine Maby is known for producing the very best in Tavel and Lirac, with Richard even recognized as "Best Winemaker of the Year" in 2021 by the Guide Hachette!

Terroir

Domaine Maby produces wines mainly in AOC Tavel and Lirac, in the Gard region, on the right bank of the Rhône, between Avignon and Châteauneuf-du-Pape.

AOC Tavel covers an area of 930 hectares and produces exclusively extraordinarily complex, rich rosé wines, mainly from Grenache Noir, accompanied by the classic grape varieties of the southern Rhône Valley: Cinsault, Mourvèdre, Syrah and Carignan. AOC Lirac, located next to Tavel, just opposite the Châteauneuf-du-Pape terroirs, produces wines in all colors, from Grenache Blanc, Clairette and Bourboulenc for whites, and Grenache Noir, Syrah, Mourvèdre and Cinsault for reds and rosés. Lirac's red wines are considered a rising star, with their generosity, finesse and gourmandise sometimes reminiscent of the best Châteauneuf!

Lirac and Tavel benefit from a similar terroir, the main characteristic being the presence of rolled pebbles covering a soil composed of sand, clay alluvium or limestone, depending on geographical location. Well-drained and warmed by the presence of these pebbles, which store heat during the day, the wines gain in power and generosity.

The main advantage of these AOCs is their specific Mediterranean climate. In fact, rainfall is minimal and sunshine exceptional, enabling excellent grape concentration and a rare regularity from one vintage to the next. What's more, the presence of the Mistral, a powerful wind from the north, keeps the vines healthy by reducing rainfall and preventing frosts by creating air currents.

Working philosophy

Committed to organic viticulture for many years, Domaine Maby favors natural methods, limiting the use of phytosanitary products and carrying out all work by hand, in order to produce wines that are representative of their terroirs. The same objective applies to the use of barrels: these are reserved for grapes with the highest potential, and are not burned, in order to preserve the freshness of the aromas.

Wines

Domaine Maby wines are divided into three ranges: Cuvées Historiques, Grandes Cuvées and Cuvées Rares.

The Cuvées Historiques are wines that are highly representative of their terroir and the family tradition of the estate. However, they are still exceptional, with the red Lirac La Fermade 2018 having been elected Coup de Cœur by the Guide Hachette in 2021. This blend of Grenache, Syrah and Mourvèdre offers superb balance, between the opulence of Grenache and the tannins of Syrah.

The Grandes Cuvées, all named after Richard's other passion, opera and lyric art, reflect the full power of their terroir, in their aromatic expression and concentration. These wines are made from the estate's finest vines, and display a rare aromatic complexity. For example, the Casta Diva white Lirac cuvée, made from Grenache and Viognier grapes, has powerful aromas of stone fruit, white flowers and vanilla. On the palate, the texture is rich, but balanced by a pleasant freshness, and the finish is subtle and elegant.

Last but not least, the Cuvées Rares represent the ultimate in estate production. These two cuvées, a Tavel and a red Lirac, are produced in only a few hundred or thousand bottles in the great vintages. The Tavel Libiamo, a blend of Grenache and Cinsault, is aged in demi-muids neufs, large, thick barrels of 500 to 650 liters, allowing for long maturation. Its intensity, complexity and finesse make it a perfect match for the finest dishes.