Château de Jau is a historic wine estate located in the Agly Valley in Roussillon, southern France. Originally founded as a Cistercian abbey in the 12th century, it has been owned by the Dauré family since 1973 and has since developed into one of the region’s most dynamic and distinctive domaines. The estate comprises around 100 hectares of vineyards surrounded by wild garrigue, which contributes aromatic complexity to the wines.

Committed to sustainability and biodiversity, Château de Jau has been fully certified organic since the 2021 vintage. The winemaking approach is minimal-intervention, with a focus on expressing the Mediterranean terroir and preserving freshness and balance. The domaine produces a broad range of wines, including vibrant reds and rosés from Grenache, Syrah and Carignan, fresh and aromatic whites from Macabeu and Grenache Blanc, as well as sweet fortified Muscat and a small amount of sparkling wine.

In addition to its viticultural activities, Château de Jau is noted for its cultural initiatives. The estate hosts a contemporary art gallery in a restored outbuilding and offers a seasonal restaurant and visitor accommodation, creating an engaging combination of wine, gastronomy and art in a beautiful rural setting.

Languedoc-Roussillon, stretching along France’s Mediterranean coast, is one of the country’s largest and most diverse wine regions. Known for its sunshine-rich climate, with hot, dry summers and mild winters, the area is ideal for grape growing. The region benefits from varied soils—limestone, clay, schist, and gravel—contributing complexity and character to its wines.

Traditionally a volume-focused region, Languedoc-Roussillon has undergone a quality revolution in recent decades. Today, it produces expressive, terroir-driven wines across a wide spectrum of styles. Red blends dominate, featuring Grenache, Syrah, Mourvèdre, and Carignan. These wines are typically full-bodied with ripe black fruit, spice, garrigue (wild herb) notes, and earthy undertones. Whites, made from grapes like Picpoul, Grenache Blanc, and Marsanne, offer fresh acidity and citrus, stone fruit, or floral flavours.

The region is also known for crisp Picpoul de Pinet, aromatic Muscat, and traditional method sparkling wines from Limoux—the latter believed to predate Champagne. Roussillon, with its Catalan influence, excels in fortified sweet wines (vins doux naturels) like Banyuls and Maury, rich with dried fruit, chocolate, and nutty flavours.

Grenache Blanc is the white-skinned variant of the red Grenache (Garnacha) grape and is believed to have originated in northeastern Spain. Today, it is widely planted in southern France, particularly in the Languedoc and southern Rhône Valley, and is also grown in Spain (as Garnacha Blanca), South Africa, California, and increasingly in Australia.

This variety thrives in warm, dry climates and is often used in blends, particularly in white Châteauneuf-du-Pape and Côtes du Rhône wines, where it adds body, texture, and freshness. It is frequently blended with Roussanne, Marsanne, and Viognier, but varietal expressions are also growing in popularity.

Grenache Blanc typically produces medium- to full-bodied wines with moderate acidity and a generous texture. Aromas often include green apple, pear, citrus peel, and stone fruits, along with herbal or floral notes such as fennel, white flowers, and occasionally a hint of saline minerality. With age or oak influence, it can develop richer, honeyed and nutty characteristics.

Viticulturally, Grenache Blanc is drought-tolerant and productive, making it well-suited to hot, arid environments. However, it can be prone to oxidation if not handled carefully in the cellar. Maintaining freshness and balance is key, especially in warmer climates where acidity may drop quickly as ripeness advances.

Macabeo – also known as Viura in Rioja – is a versatile white grape variety native to north-eastern Spain. It is believed to have originated in Catalonia and is now widely planted across the Ebro Valley, Aragón, Valencia and Catalunya, as well as in the Roussillon region of southern France. In Spain, it is the most important white grape for the production of Cava, where it is typically blended with Parellada and Xarel·lo.

The vine performs best in warm, dry climates and is valued for its resistance to oxidation, which makes it well suited for both sparkling and still wine production. It is relatively productive and can be trained to control vigour and maintain acidity. Macabeo tends to ripen late and thrives in limestone-rich, free-draining soils.

In Cava, it contributes freshness, subtle floral aromas and gentle fruit notes, forming the backbone of many blends. As a still wine – particularly in Rioja – it can produce both young, lightly aromatic whites and more complex, barrel-fermented styles. Flavours typically include apple, pear, citrus and white flowers, with notes of fennel and almond often emerging with age or oak maturation. In warmer areas such as Valencia it can show hints of peach and honey. Overall, Macabeo offers a fine balance of freshness, delicacy and versatility.