The Corbières
The largest and oldest wine growing area in the world. The Corbières is famous for the many Cathare chateaux spread throughout the countryside. The fascination of the often horrifying anecdotes making up the history of the Cathare religion and their persecution perseveres through the relics of their existance. Lying in between the Minervois and the Roussillon regions, Corbières consists of 92 communes. A group of nine of these, collectively called Fitou, is extremely well-known in its own right for their heavier, richer style red wines.
The Vineyards
The vineyards are planted on a wide diversification of terrain. The region consists of rocky hillsides basically of limestone with patches of schist and clay as well as expansive shallow, stony valleys. Whereas harvesting was originally all done by hand, vine terraces, originally designed in Australia before being exported to California a number of years ago, now comprise most vineyards. About 50% of the recolte is now done by machine. Rainfall is low and sometimes non-existent in summer, and the climate is generally hot. The hilly country creates strong wind patterns, the Mistral, the Tramontane, and the Cers, particuarly in spring and autumn, and these dry out the soil and cause some problems for the vine grower.
The Grapes
Carignan has been the most prolific cepage in this region. Fitou use a minimum of 70% Carignan, but they are also obligated to age their wine for a minimum of 18 months in wood before bottling. Many vine growers are replacing Carignan with other varieties that promote more personalised vinifications Cinsault, Grenache, Morvedre, Syrah, are all suited to this region.
The Wines
Corbières was renowned for its big, chunky red wines, but nowdays, a great deal more finesse has come into the winemaking practices and the region is experiencing an upsurge of high quality wines. The reds still carry a tendancy to have a concentration of flavour, due mainly to the Carignan content which normally does not require a long aging process. Much of the blend of the new generation reds comes from Cinsault, Morvedre, Picpoul, and Syrah. Carbonic maceration is being used to give the wines a more rounded flavour, rather than the original full-bodied tannin expression. Rosé is normally fruity and fresh, occasionally bordering on the heavier style when compared to many of those of the Minervois, but as always, this is a matter of individual taste. Corbières whites, mainly White Grenache blended with Marsanne, are also coming back into their own, and winemakers who previously preferred to concentrate on the traditional, rustic style vintages, are now being strongly encouraged to accept the new technologies available. The immediate transfer of the grapes from vineyard to cuve where the maceration process is commenced immediately under very strict temperature control has resulted in some excellent whites and Chardonnays becoming available, with soft fruity palates and the gentle coloration of pale yellow roses.
