Clos Maïa

History of Clos Maïa

The story of Clos Maïa is that of a vocation born of encounters and moments of passion. Originally from the Bordeaux region and with no particular connection to the world of wine, Géraldine Laval first trained in Burgundy, with a formative spell at Olivier Leflaive where her love of Fine Wine was born, then obtained her National Oenologist's Diploma in Bordeaux. She enriched her career with prestigious experiences, notably at Jean-Louis Chave in the Rhône Valley, which left a lasting mark on her.

In 2008, a stay with friends Julien Zernott and Delphine Rousseau of Domaine Le Pas de l'Escalette introduced her to the unspoilt landscapes of the Larzac foothills and the enormous potential of these high-altitude limestone terroirs, capable of bringing to southern wines that sought-after freshness. Also inspired by Olivier Jullien, another great figure of the region, she settled here in 2009 and founded Clos Maïa. Within a few years, this enthusiastic and strong-willed winemaker had propelled her small, isolated estate to the forefront of the Languedoc wine scene, among the essential references of the Terrasses du Larzac.

Terroirs and Vines of Clos Maïa

The terroir of Clos Maïa extends over approximately 6 hectares of vines, in the far north-west of the Terrasses du Larzac appellation, in the vicinity of Pégairolles-de-l'Escalette and the Cirque de Labeil. Nestled between 400 and 500 metres in altitude, the vines thrive on clay-limestone soils and draining limestone scree, deep and very stony. This altitude and soil type lend the wines their signature of freshness, finesse and vibrant minerality — rare qualities under the southern climate.

The local climate, characterised by higher rainfall, cool temperatures and a regular northerly wind, guarantees optimal vine health and allows for very minimal intervention. The vineyard is farmed biodynamically, following the lunar calendar, with no chemical treatments. The red grape varieties consist primarily of old gobelet-trained grenache noir vines, complemented by syrah, carignan, cinsault and old indigenous varieties interplanted such as œillade noire, terret bourret noir and aramon. For the whites, Géraldine Laval cultivates grenache gris, roussanne, terret bourret and a little chenin.

Winemaking at Clos Maïa

Winemaking at Clos Maïa favours respect for the fruit and expression of the terroir, with minimal intervention but great mastery. Harvesting is entirely manual, gathered in small crates, with rigorous grape selection. The reds are vinified with a significant proportion of whole clusters and gentle extractions, in order to preserve the delicacy and drinkability that characterise the house style.

The ageing is conducted with patience — in concrete tanks to preserve the freshness and crunchiness of the more accessible cuvées, and in large oak foudres for the flagship cuvée, which gains in complexity and depth without any dominant oaky character. The whites also benefit from careful ageing that reveals their roundness and tension. This natural and precise approach yields wines that are complex, subtle, delicately aromatic, and produced in deliberately very small quantities.

The Cuvées of Clos Maïa

Clos Maïa Rouge: the estate's great flagship cuvée, classified under the Terrasses du Larzac appellation. It is composed of a large majority of grenache (approximately 90%) from old gobelet-trained vines, complemented by a blend of old interplanted varieties such as œillade, cinsault, terret bourret noir and aramon, and sometimes a little carignan. Maceration takes place in concrete tanks with a significant proportion of whole clusters, followed by ageing of approximately eighteen months in oak foudres. This deep red wine captivates with its freshness and delicacy, its aromas of dark fruit, liquorice and garrigue, its fine tannins and its long mineral persistence.

Le Petit Clos Maïa: a more accessible and vibrant red cuvée, classified as IGP, made from a blend of syrah, grenache, cinsault and carignan. Vinified with a significant proportion of whole clusters and then aged for approximately one year in concrete tanks, it displays a garnet robe, a fruity nose of wild strawberry and wild raspberry lifted by thyme, pepper and garrigue. The palate is fresh and juicy, offering fine and crunchy tannins, a hint of menthol and a beautiful fluidity — a pleasure wine to enjoy in its youth or over a few years of cellaring.

Clos Maïa Blanc: the estate's unique white cuvée, a blend of grenache gris, roussanne, terret bourret and a touch of chenin, planted when the winemaker first established the domaine. The nose is subtle and complex, revealing pear, almond, citrus and citron, with discreet anise notes. The palate, with a very fine texture, is round, fresh and elegant — the signature of the great high-altitude whites of the Larzac.

Le Rogé de Zézé: a more confidential and occasional rosé cuvée from the estate, made from grenache, with a charming and original label. Indulgent and thirst-quenching, it extends in a summer version the fresh and delicate spirit that defines the identity of Clos Maïa.