The wines from L'Anglore always spark a lot of intrigue in the natural wine world. For the most part it's the hype surrounding them, or maybe it's just the difficulty of putting them into a single category, or describing them in a way that does the wine justice.
To us, L'Anglore is all about making light, gentle, ethereal wines but from bigger, darker-fruited and generally, more tannic varieties. You could describe them as "dark rosés", but that is really just scraping the surface. Fundamentally, these are wines that are incredibly light in colour (still darker than your average rosé, but with incredible depth in aromatics, flavour and texture. Far from simple but incredibly easy to drink. We generally suggest a slight chill; 12 to 14 degrees is perfect.
How does Eric at L'Anglore achieve all this? Cliché, but it begins in the vineyard. Old vines, organic farming, and low yields which lead to earlier ripening. Then harvesting relatively early, but not before the grapes are actually physiologically ripe. Gentle handling of the fruit, always into small picking bins, destemmed by hand (if ever), little to no maceration and always in old, neutral French oak or concrete. Wild fermentation, no temperature control, no adjustments, nothing. No fining, filtration. At most, little or no sulphur dioxide at bottling.
Nizon is a blend of (mostly) Grenache Centenaire, Cinsault, Aramon and Clairette. Darker, more savoury and more brambly than Tavel, Nizon has the depth and body of old vine Grenache, but with the lightness and touch that you would still expect of L'Anglore.
Tags: Domaine de l'Anglore, L'Anglore, Langlore, l'Anglore, Eric Pfifferling, Thibault Pfifferling, Tavel, Lirac, Rhône, South France, Organic, Biodynamic, Rosé, Chilled Reds, Light Reds