The different varieties of grapes (Carignan, Grenache, Mourvèdre, Syrah) are brought back to the cellar in small crates (as for the other wines) as the harvest progresses. The selection is then checked in the cellar and the bunches are de-stalked.
The grapes are then totally re-sorted to ensure that only the very best are kept and all the plant debris is eliminated (pedicels, bits of stalk, “failed” grapes, etc.). The crushed grapes are then placed in open “demi-muids” (500 l barrels) in which they will ferment. The barrels are filled as the harvest is returned from each parcel.
During fermentation, which takes place at naturally fairly low temperatures, the marc is regularly immersed by punching of the cap.
Following a vatting time of around five weeks, the wine is poured into one-year-old barrels. We are looking for expression of “terroir” and do not want this to be covered up by the wood.
Malolactic fermentation takes place in the barrels. The wines are then matured on their lees for about a year.
LM is then bottled without fining or filtering (like our other red wines) to preserve its initial purity.
The motivation for this work comes from our determination to do our utmost to create a wine that most fully reflects the outstanding character, elegance, finesse, complexity, richness, diversity and typicity that our terroirs offer. The idea was certainly not to make the most awe-inspiring wine.
We made this wine for the first time in 2005, in very limited quantities of around 800 to 850 bottles per vintage. We felt that it was now time to offer these bottles to our customers.
Bearing in mind the very painstaking approach that we have described, we felt that the packaging should live up to the work done, but should remain uncluttered, in line with what we have used for our other wines (you can be the judge).
Here, in a few lines, is how LM has been produced to reflect the full potential of our terroirs and the spirit that guides our day-to-day work.
We believe that LM is a gastronomic wine, so we thought that you might be interested to see the tasting comments of a number of sommeliers for whom we have great respect. They have very kindly sent us their tasting notes (see below).
NB: LM is supplied in individual presentation boxes (see photos) in outer packages of 6 boxes.
Illustration Video by Dominique Boudet:
Chef Sommelier, Les Ambassadeurs, Hôtel de Crillon - Paris
Meilleur Ouvrier de France - Sommellerie 2004
Meilleur Sommelier de France 2002
Meilleur Jeune Sommelier de France
It’s always difficult to present what you think is the best of your production. How will it be perceived? What will they think of it?
Domaine La Madura has done it with its LM wine which characterizes the excellence of the tireless work done by Nadia and Cyril, not forgetting their children who, at their young age, have fulfilled a dream.
With its crimson colour and purplish tints, this wine is a real product of the south, as shown by its richness and complexity. The nose develops stewed dark berry aromas – blackcurrants, blackberries and black cherries – with that hint of spices found in Mediterranean wines – pepper, bay leaves and cocoa – that gives us a hint of the complex bouquet to come. The wine confirms its potential on the palate; the texture is firmly in place, the tannins are tight, the structure is sound and the wine’s fleshiness fills the palate with both firmness and softness. A wine of character, but well-bred and distinguished.
This well-balanced wine then takes us towards a long, mouth-watering finish, where it regains its freshness, which is so important for enjoyment with a meal. Because it’s a gastronomic wine, ideal for accompanying flavourful game dishes during the winter.
We must acknowledge Nadia and Cyril’s know-how and painstaking work. Here, they’re presenting a wine that they’ve kept secret for some time, we’ve had to wait patiently, but the result is as I had hoped. I hope that you’ll enjoy drinking LM as much as I have.
Chef Sommelier, La Tour d’Argent - Paris
When I was asked to taste La Madura’s LM wine, I was worried that I was going to have to taste yet another Languedoc super-wine that was all muscle and no brain, the sort of wine that I soon tire of.
For me, La Madura’s Grand Vin is already close to perfection through its balance; I couldn’t see how the TGV (La Madura’s “Très Grand Vin”) could be improved. But I hadn’t taken Cyril Bourgne’s genius into account.
With its hearty mineral and cashew nut (liquorice) aromas, this wine has a freshness and minerality that delights the palate: there’s not a moment of heaviness, but the persistence and flavourful finish are magnificent. Each glass calls for another one. Many congratulations!
Assistant Chef Sommelier, Les Ambassadeurs, Hôtel de Crillon - Paris
Meilleur Jeune Sommelier de France 2007
The first impression of LM is its shimmering crimson colour and purplish tints.
The nose offers a subtle combination of the expression of a southern terroir and a range of juicy dark berry aromas - blackcurrants, blackberries and plums.
We then note a spicy register that adds great subtlety, with hints of cinnamon, coriander and cedar.
The first impression on the palate is a smooth, velvety texture that gradually becomes deeper and denser to emphasize the wine’s well-defined tannins and great elegance.
Note also the quality of the wine’s maturing in the barrel. The precision with which this has been carried out gives the wine a truly elegant feel and reveals the sunny, southern character of one of Saint-Chinian’s finest wines.
The quartet of grape varieties – Syrah, Grenache, Carignan and Mourvèdre – offers up a delightful range of aromas in addition to those previously mentioned, with hints of precious wood, tanning with fresh leather and a delicate touch of chocolate to add nobility.
The finish is wonderfully summarized by harmony, substance and delicious flavours. The wine’s persistence can be noted at various moments on the palate and evokes the pleasures of good dining.
Join a few gourmet friends and feast on de-boned pigeon prepared with foie gras and “garrigue” herbs. A piece of venison, served rare with a few autumn vegetables, will also give great pleasure.
In its first few years, this wine should be served after a few moments in the carafe at a temperature of 16°. It should be at its peak with 5 to 7 years.
Chef Sommelier, Maison Bras - Laguiole
The wine is a very dark crimson colour and offers spicy, leathery, balsamic aromas. It is well structured on the palate, with elegant, upright, smooth tannins and a delightfully fresh finish.
A highly promising wine that has retained its strong Mediterranean identity.
It may be enjoyed now (after decanting) with a shoulder of lamb slow-cooked in the oven.
I’m delighted to have had the chance to preview this wine and note just how much progress has been made in recent years by these young Languedoc wine-makers, including Cyril and Nadia.
Wine tasted in Laguiole on 22 October 2008.