A 10 ha Languedoc wine estate situated in the department of le Gard in Langlade, a town renowned for the delicacy of its wines since the 15th century. Renting vines from Côte Rôtie producer, René Rostaing, Rémy Pédréno established the Roc D’Anglade domaine in 1999. In 2002, he purchased his own land. The vineyard is made up of a mosaic of siliceous clay soils on shale limestone. Main exposure is to the north, giving the wines a special balance and coolness befitting the fruit.
Of the 6 ha he cultivates today, he has 1.5 ha of Chenin Blanc, 1.5 ha of Syrah, 1 ha of Grenache and 2 ha of Carignan. The Carignan is what gives the intense perfume and minerality to Rémy’s wines. It is also what has robbed him of the Côteaux du Languedoc appellation and bumped him down to Vin de Pays du Gard status.
Rémy’s philosophy is one of “letting the true nature of the soils come through” in the wines that he produces. He prefers to create a harmonious balance in the land that he works, using organic and more recently biodynamic techniques of farming. This non-interventionist style is also carried through into the cellar. Grapes are handled as gently as possible, going into the fermentation tanks without being crushed. Extraction methods (pigeages, remontages, délestages) are shunned. The result is a wine that is concentrated without ever being extracted, always perfumed and heady without becoming sickly. As Rémy himself puts it, “The purpose is to convey an identity, through nature in its diversity, whilst sharing what Baudelaire called, ‘this song full of life and of brotherhood’ found in wine.”
Roc D’Anglade Blanc 2014
The color is yellow with green reflections. A complex and distinguished nose of grilled hazelnut, flint. The palate is fresh and ample, deep and fruity, and exhibits great tension. The finish is boundless and you will benefit from keeping this wine for many years.
Vineyard: 1.6 Ha of Chenin Average age of the vines: 20 years Soil: Stony over silicious limestone clay Northern and southern exposure
Cultivation: Natural cultivation, free of pesticides and synthetics. BIO ECOCERT certified Mechanical ploughing of the soil. No weedkillers.
Harvest: Manual harvest in 30 Kg cases. Stemmed pressing Average yield: 18 Hl/ha Non-green harvest
Vinification: Naturally occurring yeast Racking for 24 hours Wine transfer by gravity Vinification in demi-muids and 13 Hl barrels (for 1 to 5 wines)
Maturation and Bottling: Maturation over fine lees for 12 months. Alcoholic fermentation for 12 months, regular stirring Malolactic fermentation Filtration
Roc D’Anglade Rosé 2016
Pale salmon color with silvery reflections, clear and explosive, evoking a blanc de noirs. A very delicate nose, with mineral, floral and spicy (coriander) notes. In the nose, fruits of grapefruit, apricot and peach. An abundant and harmonious attack, very fresh; thirst quenching. Best served out of a carafe in order to deliver its aromas, roundness and delicateness.
Vineyard and Wine: 60% Mourvèdre, 30% Carignan, 10% Syrah and Grenache Average age of the vines: 25 years Soil: Stony over silicious limestone clay Eastern and northern exposure. Cultivation: Natural cultivation, free of pesticides and synthetics. Mechanical ploughing of the soil Natural and labored grassingdown No weedkillers. Harvest: Manual harvest in 30 Kg cases Direct pressing of stemmed grapes Average yield: 35 Hl/ha Non-green harvest. Vinification: Racking for 24 hours Naturally occurring yeast without enzymes Vinification in stainless steel vats Controlled temperatures Maturation and Bottling: Six-month maturation in vats over fine lees Malolactic fermentation Filtration
Roc D’Anglade Rouge 2015
Bursting and clear ruby red color. The nose is complex, floral and spicy, with notes of wild strawberries, leather, laurel and juniper. A sensual palate, delicately fresh and light, pure fruit and great minerality. Lacey, silky finish. For superior taste, drink at 15 years.
Vineyard: Seven ha; 50% Carignan, 25% Mourvèdre, 15% Syrah, 10% Grenache Average age of the vines: 25 ans Soil: Limestone shale over silicious clay loam Northern, eastern and southwestern exposure Cultivation: Natural cultivation, free of pesticides and synthetics AB ECOCERT certification in-process Mechanical ploughing of the soil Natural grassing down Harvest: Manual, in 20 Kg cases Destemming on a majority of the grapes Yield: 25 Hl/ha Green harvest of young, Grenache vines Vinification: Naturally occurring yeast Open vats For a period of 12 to 28 days Wine transfer by gravity Maturation and Bottling: Maturation for 18 months over lees and little racking 1/3 in demi-muids for two wines 1/3 in 13 Hl barrels for two wines 1/3 in new, 31 Hl barrels Malolactic fermentation
