Since the fermentation process is halted rather quickly, the flavors of Maury do retain some of the natural primary grape aromas of Grenache along with some of the early fermentation esters that develop. But most of the distinctive character of Maury come from the aging process that can take place in a wide range of containers (from concrete and oak barrels to glass "bonbonnes") kept in a variety of conditions (including out in the sun for deliberate oxidation) for a number of years depending the particular house style of the winemaker.