Maury is an AOC in Roussillon and the term designates a type of fortified wine from this region. It's made in a way that is slightly similar to port production. Most Maury is grenache based, and this producer, La Coume du Roy, uses 100% grenache for this one.
Since 1998, Agnes and Jean-François Bachelet have been making Maury at La Coume du Roy, having taken the reigns as the 6th generation to run the estate, which was founded in the 1850s.
The grenache in this 1998 Maury was grown on schist soils (just the the Douro!). The wine was fermented in tanks, then aged in barrels from 1999-2010.
Since 1998, Agnes and Jean-François Bachelet have been making Maury at La Coume du Roy, having taken the reigns as the 6th generation to run the estate, which was founded in the 1850s.
The grenache in this 1998 Maury was grown on schist soils (just the the Douro!). The wine was fermented in tanks, then aged in barrels from 1999-2010.
The alcohol is at 16% 
These wines can age for a century! I recently tried a La Coume du Roy wine from 1925 (before the Maury designation even became in AOC!).
But the story goes back even farther.... In the 1200s, Catalan alchemist Arnaldus de Villa Nova experimented with stopping fermentations with distilled alcohol and set into play an entire diaspora of fortified wine production across the globe. Arnaldus was a part of the Kingdon of Majorca, now absorbed into Spain, with parts of the kingdom in modern day France. We can trace the dawnings of Maury to his principles, patented over 800 years ago.
But the story goes back even farther.... In the 1200s, Catalan alchemist Arnaldus de Villa Nova experimented with stopping fermentations with distilled alcohol and set into play an entire diaspora of fortified wine production across the globe. Arnaldus was a part of the Kingdon of Majorca, now absorbed into Spain, with parts of the kingdom in modern day France. We can trace the dawnings of Maury to his principles, patented over 800 years ago.
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