Quality of Marcillac

Etymology and synonyms

Etymologies: FER SERVADOU (Grape variety of Marcillac wine)

  • Occitan word “FER”, from the Latin “ferus” which means “savage”
  • Occitan word “SERVADOR” which means “that keeps well”.

Synonyms for Marcillac area:

Mansois, Saumançois and Chalomoncet are linguistically related to the Manseng series, derived from the Latin “mansus” which means “manor”. They would designate vines specific to the masters by giving quality wines

History of the Vineyard of the Wine of Marcillac

This vineyard of Marcillac was developed under the auspices of the abbey of Conques almost 1000 years ago. At first prosperous, the production of wine contributed to local consumption. The wines were prized by the bourgeoisie and the Ruthenian clergy whose representatives had installed their country residence in the vineyard. These wines were also an element in the energy needs of agricultural workers. In the carton of Conques, as early as the 9th century, vines are mentioned in several parishes of the Vallon de Marcillac. Then, throughout the centuries, and until the 19th century, the vineyard of Marcillac reached its apogee with its 5000 ha (hectare) of vines. With the mines of the region, this vineyard was necessary to supplement the energy needs of the miners, but at the end of the century, the phylloxera undertook to annihilate, as everywhere in France, most of the vineyard. It took a lot of will and work for the vineyards of Marcillac to reconstitute a small part of this vineyard which will be again struck by the frost in 1956. Fortunately, vine growers being persuaded that “only the vine could replace the vine” formed a union, a cooperative, and in 1966 obtained the designation VDQS [Wine of Superior Quality]. By dint of hard work and perseverance, the winemakers obtained in 1990 the appellation AOC [Appellation d’Origine Contrôlée] Marcillac. The Marcillac vineyard is now one of the smallest AOC in France.

 Wine of character: vineyard of Marcillac

The vineyard of Marcillac is small by its size, but great by its originality and its character. Indeed, this rustic but capricious vine (Fer Servadou), with late maturation, presents a very particular bouquet when compared with that of Cabernet Sauvignon. This type of vineyard categorises the wines of Saint-Mont or Gaillac but less marked than the wine of Marcillac because of more important grape variety in the composition of Marcillac wine. The Fer is vinified in pure state in Marcillac, assembled in Gaillac, Madiran and Saint-Mont and in all the South-West. This grape variety is less used and has less notoriety than in the XIX century when it was at its apogee.

Characteristic of Marcillac Wine

The wines of Fer have a sustained garnet color. They can be tasted young or after aging, usually after passage in barrels. Young wines have a fruity nose (Raspberry, blackcurrant), which can evolve with age towards cocoa flavors. In the mouth, although the tannins are present, they are always very melted. However, like Cabernet Sauvignon and Sauvignon Blanc, they often present, according to the terroir and the state of maturity, plant and herbaceous aromas of the “green pepper” type linked to high contents of IBMP (2 methoxy-3-isobutylpyrazine) 1

1- IBMP, is the main molecule responsible for the aromas of green pepper in the wines of Sauvignon Blanc, Cabernet Sauvignon and Merlot, which are also found in the wines of Fer Servadou or Carmenere. It is a very fragrant molecule since its detection threshold, which varies according to the authors, was evaluated between 2 and 15 ng / L (Nanogram (ng): Nanogramme: Unit of measurement of the weight equivalent to one millionth of Milligram, or one billionth of a gram).

 Terroir- Varietal – Quality: study of Marcillac wine

– Le Marcillac: identity card (synthetic)

  • Grapes: Fer Servadou (Minimun 80%), Cabernet Sauvignon, Merlot, Prunelard
  • Soil type: Limestone, Clay-Limestone, Red (Iron Oxide)
  • Area: 200 ha,
  • Production: 6 700 hl / year
  • Guarding potential: Red, 10 years maximum, Rosé, 3 years maximum

– Agronomic and oenological study in 2005 on the wine of Marcillac

An agronomic and oenological follow-up on a network of plots with the Fer Servadou variety of Marcillac was done by: Alexandra Cadet, and described in his thesis on November 17, 2005, the grape Vitis Vinifera L.CV. Fer Servadou: study of the mineral nutrition and the relations grape, terroir, quality of the wine «, in the department and laboratory of the Center of Viticulture and oenology of Midi-Pyrenees. His study, on several plots, deduces the following results:

  • On non carbonated soils, potash addition is important, grape berries are large and not very acid, and the wines are not very colorful, rather fruity, but not very complex.
  • On carbonate soils, the calcium-magnesium addition is important, the grapes are rich in organic acids but poor in potassium, and the acid wines, colored and complex.
  • In the colder terroirs, the maturation of the grapes is late, the grapes and wines are more acidic, richer in anthocyanins and polyphenols, and the wines are richer and more complex.

Quality of the Wine of Marcillac:

  • This rustic variety, resistant to frost and disease by iron.
  • Grape somewhat resistant to mildew and worms but feared powdery mildew
  • In particular, it is resistant to gray mold but susceptible to leafhoppers

1- Mildiou: “fungus” (Plasmopara viticola) which belongs to the family of oomycetes. It is responsible for the homonymous disease that degrades the leaves of young vine shoots.

2- Towards the cluster: larva of caterpillar, which severely damages the vine.

3- Oidium: Uncinula or Erysiphenecator: parasite of the vine. A type of very small mushrooms, one species of which attacks grapes, leaves, vine shoots and causes them to die. It is said, by extension, of the Disease produced by these fungi. Powdery mildew was the first disease of American origin introduced in Europe (1845) and was for a long time called “the disease of the vine”. It is now present in all vineyards.

4- Gray rot: vine disease caused by a particularly polyphagous fungus, Botrytis cinerea with dreadful effects on the quality of grapes and wines.

5- Citadel: small insect, which jumps and bites, that feeds on the sap of the vine and transmits a bacterial disease called flavescence dorée

Synthesis in wine tasting of Marcillac:

  • After selecting the best grape harvest, you get a great wine of character. This wine of character has a not insignificant potential thanks to the varietal Fer Servadou (Mansois) or the aromatic potential is not valued full. Also, the new generation of winegrowers is working in this direction on the personality of their cuvée thanks to this strong aromatic potential.

– The Great Vintages: 2000, 2005, 2009, 2011.

– Long age wines; About ten years,

  • Traditional red wines: – The robe of the wine appears very sustained, purple, with blue, purple reflections. – The nose evokes the aromas of red fruits found in the mouth: blackcurrant, raspberry, pupil. There are also some spicy tones, especially peppery. Featuring powerful tannins in the young, this wine rounds out as it grows old without losing its amplitude.

Food / Wine pairing

  • The red wines of guard will agree to a more assertive cuisines, such as game, beef in sauce, exotic spicy cuisine, and vegetarian cuisine. They combine with cheeses such as blues, roquefort, laguiole, salers, cabécou (sheep cheese), goat cheeses. To all the cheeses a little strong.
  • The lightest red wines can be enjoyed as an aperitif with local sausages or vegetarian aperitifs. On a plate, they will be served with a grill: pork, veal or lamb, vegetarian grills and sweet cheeses.
  • As an aperitif, rosé wines can be served with rillettes of pork, goose or duck, but can also be tried on a meal with poultry, white meats and vegetarian cuisine.