Clos Maïa Blanc is the estate’s only white wine — and one of the most distinctive in the Languedoc. While most Languedoc whites emphasize roundness and southern warmth, Géraldine Laval has opted for an atypical blend that prioritizes tension, minerality, and freshness—a white that seems to draw as much from the Loire as from the Languedoc.
Géraldine Laval settled in 2009 on high-altitude plots in the Terrasses du Larzac, in the Pégairolles-de-l'Escalette area, after training with Jean-Louis Chave in Hermitage, Olivier Leflaive in Puligny-Montrachet, and Olivier Jullien at Mas Jullien. The vineyard is farmed organically and according to biodynamic principles—respecting lunar cycles, "95% of the work is done in the vineyard."
The Clos Maïa Blanc blend combines four grape varieties chosen for their complementary characteristics on the limestone scree terroir of Larzac. Chenin—a Loire Valley grape variety that Géraldine Laval planted as a mass selection from a renowned Vouvray winemaker—brings acidity and tension, and precisely captures the terroir’s mineral nuances. The naturally powerful Grenache Gris provides body and texture. Roussanne adds complexity and length. Terret Bourret—a rare indigenous variety of Larzac, of which very few remain—anchors the wine in the appellation’s historical identity. The proportions vary by vintage, but the spirit remains constant: to accurately capture the identity of this high-altitude limestone terroir.
The climate of the Terrasses du Larzac at this altitude — between 400 and 500 meters — is characterized by a very significant temperature range between day and night, which promotes slow and gradual ripening of the berries and allows the wine to retain balance and freshness, even in hot vintages.
The winemaking process is meticulous: manual harvesting into small crates, followed by rigorous sorting of the bunches by hand by the harvesters. Direct pressing in a pneumatic press followed by 24 hours of settling by gravity. The must is then racked into tanks to allow fermentation to begin naturally, then transferred to 500-liter demi-muids as soon as the first bubbles appear. The wine ferments and ages for approximately 12 months in demi-muids—a gentle winemaking process that preserves a pure expression of the terroir.
The 2024 has a brilliant pale yellow color, streaked with subtle silvery highlights. The nose opens with remarkable delicacy—white flowers (acacia, hawthorn), delicate citrus (candied lemon, bergamot), vine peach, and pear, followed by hints of dried herbs and fennel. A mineral, almost chalky, impression can be detected in the background, accompanied by a light note of fresh hazelnut from aging in demi-muids. The palate is fresh, briny, and deep, with great drinkability—"a salivating balance that prolongs the pleasure."
Serve between 10 and 12 °C. Pairings: fish, cod brandade, goat cheese, shellfish, refined Mediterranean cuisine. Best enjoyed within 3 to 5 years, though some vintages show potential for longer aging.
Discover all the vintages of Clos Maïa.
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