domaine de majas

Domaine de Majas, Caudiès de Fenouillèdes

Alain Carrere took over his 30-hectare family Domaine in 1992. Some years in he realised there was more to these vineyards and wines than what had been made there before (conventional farming and winemaking, sales to co-ops and supermarkets, really boring business), but he needed help to get on the path he craved for.

 In 2007 he found a source of enlightenment through Tom Lubbe (famous creator of Domaine Matassa) who has his vineyards 38 km south in the area around Calce. Tom helped him convert to organic farming, and lead him into making natural wines reflecting this (for Roussillon cool) place.

Caudiès de Fenouillèdes is situated in the valley between the Pyrenees and Corbières mountains, 19 km north of Maury. This place is target for the almost always intense northern wind ‘La Tramontane’ hence the cooler climate and ability to succeed with cool climate grapes such as Chardonnay, Pinot Noir and Chenin Blanc.

Today they still have 30 hectares, but a big part of it is newly planted with varieties more suited to this climate, than the varieties planted here 30 years ago when the ‘big bold Bordeaux’ trend was a hit in this area. Both Tom and Alain favours elegant and fresh wines, so all the wines they make combine drinkability with structure and sense of place.

2019 Chardonnay (20 litres K-keg)

Soil: Limestone, schist and clay
Grape: Chardonnay
Appellation: Vin de Pays des Côtes Catalanes
Age of Vines: Planted in 1978-1984
Yields: 40 hl/h

 Vinification: Careful harvest by hand. Direct press then fermented and aged in concrete tanks for 4 months before kegging. This is a new wine, and the first vintage that it’s produced. It is a selection of the older and better parts of the Chardonnay vineyards, which also has a longer ageing on the lees than the previous Majas Chardonnay they made. The other parts of Chardonnay have been ripped up to make place for new plantations.


2019 Chenin Blanc (20 litres K-keg)

Soil: Limestone, schist and clay
Grape: Chenin Blanc
Appellation: Vin de Pays des Côtes Catalanes
Age of Vines: Planted in 1978-1984
Yields: 40 hl/h

 Vinification: Careful harvest by hand. Direct press then fermented and aged in concrete tanks for 4 months before kegging.


2018 Chardonnay Reserve

Soil: Limestone, schist and clay
Grape: Chardonnay
Appellation: Vin de Pays des Côtes Catalanes
Age of Vines: Planted in 1978-1984
Yields: 40 hl/h

Vinification: Careful harvest by hand. Direct press then fermented and aged in concrete tanks for 9 months before bottling. This is a new wine, and the first vintage that it’s produced. It is a selection of the older and better parts of the Chardonnay vineyards, which also has a longer ageing on the lees than the previous Majas Chardonnay they made. The other parts of Chardonnay have been ripped up to make place for new plantations.


2019 Rosé (only available in 20 liters K-keg)

Soil: Limestone, schist and clay
Grape: 30% Merlot 30% Syrah 20% Cabernet Franc 20% Grenache Noir
Appellation: Vin de Pays des Côtes Catalanes
Age of Vines: planted 1988
Yields: 40hl/h

Vinification: Careful harvest by hand. Fermentation with the skins in open tanks for 3 hours followed by pressing and continuously fermentation and ageing 6 months in concrete tanks before bottling.


2018 Cortado (Vintage 2019 available in 20 liters K-keg)

Soil: Limestone, schist and clay
Grape: 50% Grenache Noir, 25% Grenache Gris, 25% Grenache Blanc
Appellation: Vin de Pays des Côtes Catalanes
Age of Vines: Planted in 1928-1988
Yields: 40 hl/h

Vinification: Careful harvest by hand. Fermentation on the skins in open tanks for 3 days followed by pressing and continuous fermentation and ageing for 6 months in concrete tanks before bottling.


2018 Majas Rouge (also available in 20 liter k-keg)

Soil: Limestone, schist and clay
Grape: 40% Carignan 37% Grenache 23% Syrah
Appellation: Vin de Pays des Côtes Catalanes
Age of Vines: Planted in 1928-1988
Yields: 40 hl/h

Vinification: Careful harvest by hand. Fermentation on the skins in open tanks for 4 days followed by pressing and continuous fermentation and ageing for 6 months in concrete tanks before bottling.