It’s a rarely known fact that the Languedoc was the first French region to be introduced to viticultural practices by the Romans. This balmy red wine country took a hit in the 1980s when it became known for high volume wine, which lacked quality. But today, that quality is back thanks to passionate and dedicated Languedoc enthusiasts, such as Laurent Guillot. Born into a fourth generation Burgundian wine family, Laurent decided to head south and create an estate of his own. A north meets south style is evident in this spicy, supple red. With this wine he won Gold, crafting an authentic expression of the wild, sun-blessed terroir. Syrah based, it’s laden with blackberry and peppery spice, with a pep of fresh red fruit from Négrette.

Scattered on the high-altitude slopes of the Cévennes foothills, lie the vineyards of Terrasses de Larzac. The top wine from there fetches £100 a bottle. Nearby are the other Languedoc crus - Montpeyroux, Pézenas and Pic Saint Loup. Tucked away among them and in the shadow of the great Mont Baudile lies a forgotten IGP, named after this towering mountain.

Cave Fonjoya boasts 90% production of this tiny area and the very finest grapes are reserved for this wine. A classic blend of Syrah, Grenache, Carignan and Mourvèdre, it's a sumptuous, smooth red, with polished tannins and deep black fruit with herbal nuances. Pure charm and a great partner to grilled meats, ideal at a barbecue, or with a rich, garlicky, herby casserole, veggie or not!

A fear of heights is a non-starter for those working in the vineyards of Vallée du Paradis. They perch perilously on the slopes below Peyrepertuse, an ancient Cathar fortress some 800m high in the Pyrenees. So collecting the intensely fruity, aromatic grapes is not for the faint-hearted. Luckily, winemaker Benjamin Andrieu is willing to put fear aside to tend them.

?The result is a really appealing red, with bright fruit and seductively spiced notes. Syrah brings ripe blackberry, herbs and liquorice notes, while juicy Grenache and peppery Carignan add even more depth and body. A top choice for those who love smooth, silky reds with the warmth of southern France. Great with grilled meats, pasta with pesto, aubergine bake or on its own.

There are documents showing that wine was made at this beautiful property as early as 1172, when it belonged to Ermengarde, Countess of Narbonne. We don’t know the exact style and quality then, but today it is exemplary – Corbières at its sensuous best! The estate has been in the same family now since 1803 – seven generations of women and now Guillaume Allien, the eighth generation. Despite being in his final year as a medical student, Guillaume gave it all up to restore the family estate and learn winemaking.

He works with consultant Gilles Dejean to make this luscious, dark-fruited red, which speaks clearly of its stony soils, the herbal-scented garrigue and its Corbières provenance. A warming red that’s perfect for a rich casserole.

First we brought you the (far from) standard Lobo e Falcão, with its dense ripe fruit and weight. It went down a storm, so a few years back we also introduced the Reserva edition. The wines are from an historic estate that has been in the same family for over 200 years. In the 17th century, it was the king’s falconry and special barrels of wine were kept aside for royal visits. Today, fourth-generation José Lobo de Vasconcelos (Lobo means wolf) heads up the property, with its expansive vineyards, some of which are over a 100 years old. The cellar remains one of the region’s most innovative, with Joana de Lopes as winemaker. Dark, spicy Syrah along with native varieties and a layer of creamy oak, this is a top choice for slow cooked beef.

Nicolas and Miren de Lorgeril bought this beautiful property, tucked away in the rocky Languedoc hills, in 2007 and have devoted their lives to upgrading the château and vineyards. Their scented hillsides are strewn with vineyards and ‘garrigue’, the natural olive, pine and wild herb flora that can’t help but lend this wine its own special wildness.

Saint Chinian is renowned for deep, dark, spicy reds based on Syrah and Grenache. Sometimes Mourvèdre, Carignan and Cinsault are added, but there is always a refreshing mineral quality, and you’ll find that in this superb red. Winemaker Bernard Durand uses his New World winemaking experience (in Argentina and New Zealand) to make the fruit sing out. A top choice with coq au vin or lamb dishes.