I.G.P.
The Pays d'Hérault protected geographical indication covers the entire Hérault department, in Languedoc, on the Mediterranean coast. Crossed by the river of the same name, the vineyard rises in tiers from sea level up to the first foothills of the Cévennes and the Montagne Noire. The soils show great diversity: schist on the upper slopes, hard limestone from the causses, limestone plateaus and vineyard plains, stony alluvial terraces, marl, sandstone and volcanic basalt. The Mediterranean climate, with hot dry summers and mild winters, brings two rainy seasons, in autumn and spring; rainfall increases with altitude and distance from the coast, while the sea breeze, the mistral and the tramontane add climatic nuances depending on vineyard exposure. More than a hundred grape varieties are authorized, the most traditional being grenache, carignan, cinsault and mourvèdre, alongside varieties planted more recently such as merlot, cabernet sauvignon, syrah and chardonnay. The designation can be complemented by the name of sixteen smaller geographical units, such as Coteaux de Laurens.
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Pays d'Hérault comes in all three colours, with red wines in the majority alongside rosés in strong growth and whites. These are light, fruity, easy-drinking wines, meant to be enjoyed young. The reds, made from merlot, syrah, grenache, marselan, cabernet sauvignon or pinot noir, blended or as single varietals, show a ruby robe of deep intensity, aromas of cherry, raspberry and blackberry, and a soft structure with ripe, smooth tannins. The rosés, made from caladoc, cinsault, syrah, grenache or carignan, sometimes blended with white varieties such as vermentino, display a pale, salmon-tinged colour, aromas of red fruit, blackcurrant and apricot, and a round, easy-drinking palate. The whites, made from sauvignon, chardonnay, vermentino, grenache blanc, marsanne, muscat or viognier, show a golden robe with green highlights, aromas of white fruit, pineapple and citrus, and a fresh, well-balanced palate. Reds pair well with grilled meats and charcuterie, rosés with salads and grilled fish, and whites with seafood.
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