Limoux

Located in the foothills of the Pyrenees, Limoux became famous for its sparkling wine, Blanquette, which is claimed pre-dates Champagne. Although part of the Languedoc and only 60km or so from the Mediterranean, the Corbières hills block off this influence and the climate here is distinctly cool. Mauzac is the traditional grape, but Chardonnay and Chenin Blanc have long been planted as well and, in 1993 the appellation rules were changed to allow still wines generally made wholly or predominantly of Chardonnay, which here produces crisp and powerful barrel aged examples to rival Burgundy in quality. Since 2005 red Limoux has been allowed, but perversely it must be made of Merlot blended with other Bordeaux and Rhône varieties, rather than allowing Pinot Noir, which is by far the best grape for this climate. Local politics played a big part in this and red Limoux tends to be pale, light and not especially interesting, whereas the Pinot Noirs from here—sold as Vin de Pays—can be some of the best in Europe outside of the Côte d’Or. In 1990 the Crémant de Limoux appellation was created for sparkling wines made without Mauzac, which tend to have more international appeal and production of this has now surpassed that of Blanquette. This is a region with real potential and some dynamic producers as well as a fine co-operative.