A vibrant wine with freshness, balance and a lot of fruits.
Tasted as an assemblage from each foudre-sized, parcel-specific lot, the 2010 Roc d’Anglade displays blackberry and cherry fruit that are fresh and tart, yet lusciously juicy. With extremely fine-grained tannin despite early picking and bracing fruit character, this is at once smoothly mouth-coating and invigorating. Impressions of smoky black tea, peat, crushed stone and salted sirloin juices lead into an exuberant, downright refreshing finish. Surprisingly, this striking cuvee weighs in – at 13.5% alcohol – just below the 2009. I suspect it will merit attention for a decade.
|Varietal(s)||Carignan (50%), Mourvèdre (25%), Syrah (15%), Grenache (10%)|
|Inventory||In Stock (47)|
Red fruits and mineral notes on the nose. Elegant balance of tannin and acidity, with minerality and fruit and a refreshing finish.
Grilled beef, roasted chicken, truffles.
Sand, clay, silt soils on limestone rock.
Organic farming (ecocert). Pruning. Hand harvest.
No destemming. Natural yeasts. Maceration and fermentation in vat for 18 days with punching of the cap. Ageing on lees for 16 months in large wood barrels of different sizes. Each plot is aged separately.
Rémy Pedreno is an intriguing guy; unusually for someone who is now so enthusiastic about wine, he did not touch a drop for the first 22 years of his life. He made his very first wine in 1996 from some bunches of Carignan, just enough for one barrel. And in 1999 he went into partnership with René Rostaing from Côte Rôtie who gave him carte blanche. In 2002 he made his first wine from his own vines. His vineyards are organic, but not biodynamic; everything is handpicked; he uses natural yeast and keeps the sulphur levels as low as possible. And he enthused about Carignan; ‘it’s the Pinot Noir of the Languedoc, a fabulous variety’. Remy Pedreno is a combination of modesty and confidence, and displays commitment and dedication. He never analyses his grapes, only tastes them and he states very firmly that he makes wine according to his own taste. He is not looking for concentration in his wines, but sheer drinking pleasure. Wine is after all made to be drunk and enjoyed.