Wine expert Andre Dominé notes that the flavour of Maury will depend on how long it has been aged prior to bottling with the youngest "first phase" Maury wines having candied cherries, fresh figs and stewed fruit aromas while "second phase" wines will develop more dried fruits flavours of raisins, prunes and apricots. Longer aging, seven years or more, will give the wine caramel, cocoa, tobacco and coffee notes while "rancio" style will have green walnut husk and aromas similar to cognacs and "vin jaune" wines from the Jura.