(2024) From the estate's best barrels of Grenache and Carignan from their own vineyards, the Grenache component being increased to 60% allows them to bottle this as Maury Sec rather than more generic regional appellations. After fermentation in a mixture of steel and large oak barrels, it matures for 16 months in 225- and 500-litre barrels, a quarter of which are new. Deep colour and equally deep scents of plum compote, blueberry and warm Christmas spices. There's that background suggestion of a violet-like lift. In the mouth all about dark, brooding fruits that are ripe and sweet, with a bittersweet cocoa element and a carpet of chocolaty tannin. It's a big and substantial wine this, but crucially there is freshness to the acidity in the long, spicy finish. Wine Club members pay £22.00

(2024) With only 13% alcohol as opposed to the straight Maury Sec's 14.5% (from the same vintage) this top wine of the estate is obviously conceived and made in a different style. From a single vineyard, it is based on Grenache but 15% of the blend is made with Grenache Gris and Grenache Blanc - pink and white variants. After foot-treading and fermentation in oak, it spent 15 months in Seguin Moreau's 500-litre 'Icone' barrels. Lighter in colour, and in aroma, there's more brightness to the red fruits and more of a pastille-like quality, but a note of herbal, hessian character comes through from the stems included in fermentation. In the mouth so supple and juicy. I do like the relative restraint of the lower alcohol here personally, and the juiciness to the tannins and acids which is fresher again that the straight Maury Sec. Wine Club members buy for £40.

(2021) This single-vineyard bottling of Grenache, Carignan with Grenache Gris and Grenache Blanc is only produced in the best years, with 967 bottles made in 2018. 15% is made up of white wine grapes, giving both a more delicate colour and perhaps helping with the relatively low 13.5% alcohol (for this region). The vines here are more than 100 years old, fermented with a combination of destemmed and whole bunches in large oak barrels, then into a new Seguin-Moreau 600-litre barrel, with one barrique of Grenache pressings blended in. There is lightness and airiness on the nose here, definitely some floral lift and lighter, more raspberry-like fruit, but underpinning is a graphite mineral sense of concentration. In the mouth it is supple and delicious, salty and ozoney, with raspberry pip tartness and a fine framework of tannin and acid that suggest a bit of longevity. It is, however, delicious now, and both powerfully concentrated and juicy to the end. £32 for club members.

(2018) The blend for this 10-year-old wine 55% Carignan, 35% Syrah and 10% Grenache Noir, with a minuscule yield of 14 hl/ha, two thirds spending 21 months in 500-litre barrels, old and new. Similar colour to the 2010, maybe slightly more dense though with a little more ochre apparent on the rim. Obviously more ripe, more dark berry fruit-driven than the 2010 with a plushness that the 2010 is missing. The palate shows a good tangy orange and cherry acidity, riper and smoother tannins and that density if fruit. It's a really close call, but if pushed I'd marginally prefer the slightly more weighty yeet balanced style of this vintage, though going back to the 2010, the leaner, more mineral style also has great appeal. Again drinking well now and I would not cellar for much longer.

(2014) A blend of old vine Grenache and Mouvèdre from Maury, with Syrah from the cooler terroir of St Paul de Fenouillet, winemaker Thomas Raynaud says "Fifty years ago these grapes would have been used in Maury Vin doux Naturel. The vines are 40, 50 and in some cases 60+ years old with intense fruit flavours that deserve to be in a high quality dry wine." And what quality this has: immediately deep and serious, with a combination of ultra-dark and slick black fruit, cedar and plush vanilla touches of oak and an authentic echo of the garrigue, with spices, delicate floral nuances and lovely herby, grassy nuances. The palate is equally svelte, full and complex, with a raft of sweet black fruit flavour floating over spices, little gamy nuances, sweet, sweet tannins and balanced acidity. It is long, rounded and drinks very smoothly, though Thomas predicts it is five years off of its peak.