Domaine de Majas is one of those success stories you only hear about from wild and less glorious growing regions like Roussillon.
Alain Carrère's ancestors were already growing grapes here in the 19th century. Some of the vines still date back to that time and pass on the DNA of a pre-industrial wine world. Roussillon is a barren, dry region nestled between the Pyrenees and the Spanish border, the hot plains and the Mediterranean Sea.
When you talk about Roussillon, two names inevitably come up: Gauby and Lubbe. The Domaine Gauby has cult status far beyond its borders. Gérard Gauby succeeded in putting this region back on the world's great wine lists. He is also considered the inspiration of a whole generation of young wineries in the area, who spent their apprenticeship years with him.
Tom Lubbe is a loud, dazzling figure (in the best sense of the word) on the winemaking scene. The South African came to Roussillon for an autumn and stayed until today. His Domaine Matassa enjoys the highest reputation in the natural wine scene. His wines are in great demand everywhere from Tokyo to Copenhagen to New York. Roc des Anges would be another example from our range.
A few years ago, Alain (Majas) and Tom (Matassa) met. Immediately, a fruitful exchange started. Tom helped Domaine Majas to take the necessary steps towards organic viticulture. The two quickly recognised the potential of these sites. Ancient vines of Carignan and Grenache and the rare but highly exciting white variety Macabeu sparked Tom's enthusiasm for this project.
In the cellar, too, Tom Lubbe prescribed a cultivated minimalism for Alain's family. Today, the wines thank him for these steps with low alcohol values with aromatic density. The wines are less polarising than those of Domaine Matassa, but that is a good thing. Majas shows a very original, pure touch of Roussillon: dry, full of minerality, and accessible at the same time. One is welcomed with open arms.
Majas Blanc and Majas Rouge embody the style of the house at a really fair price, if you take into account the effort, work and toil there. The winery presents its somewhat wilder side with the Majas Orange. This Sauvignon Blanc was allowed to remain on the mash for a whole fourteen months and thus combines an intense aroma with a full mouthfeel and slight bitterness. An ingenious combination.