Wines Unspecified Mas de la Dourbie - Marius

Mas de la Dourbie’s Cuvée Marius is a non-vintage red wine crafted in the heart of the Languedoc region of southern France. While the exact blend for this cuvée is not specified, Languedoc reds typically feature grape varieties such as Syrah, Grenache, Mourvèdre, and Carignan. These grapes are celebrated for their ability to thrive in the Mediterranean climate, producing wines with generous fruit, herbal complexity, and a pleasing balance of freshness and structure. The vinification usually emphasises preserving the varietal character and regional typicity, offering lively aromas, ripe red and dark fruit notes, subtle spice, and supple tannins with a rounded, approachable mouthfeel.

The Languedoc region, stretching along the Mediterranean coastline, is renowned for its diverse terroirs, marked by a mosaic of gravelly soils, clay-limestone outcrops, and rolling vineyards benefiting from ample sun and cooling breezes from the sea and the hills. This rich viticultural heritage dates back to Roman times, and over recent decades, the region has undergone a quality renaissance, combining tradition with innovative winemaking. The generally warm, sunny climate ensures full ripeness, while the varied soils contribute complexity and depth to the wines, making Languedoc a treasure trove for those seeking characterful yet approachable reds.

For food pairings, Cuvée Marius is a versatile companion at the table. Its juicy red and black fruit profile, gentle earthiness and subtle spiced undertones shine alongside rustic dishes such as cassoulet, grilled lamb chops with rosemary, or a hearty ratatouille bursting with Mediterranean vegetables. A charcuterie platter, perhaps with some regional saucisson, would also be delightful, as would firm cheeses including tomme or Cantal.

To best enjoy this wine, serve at a temperature of 16-18°C. This will allow the bouquet of fruits and subtle spices to unfold elegantly, and the palate to reveal its smoothness and gentle tannic structure. Decanting for 30 minutes can further enhance its aromatic expression, especially when served with flavourful regional dishes.