Roc d'Anglade 2013

Tasting notes and serving suggestions for Roc d'Anglade 2013

Tasting

Color
The wine reveals a deep ruby-garnet hue, enhanced by subtle violet highlights and a variation in tone from the core to the rim of the glass.

Nose
The nose opens with a delicate animal note evocative of leather and forest undergrowth, accompanied by notes of sour cherries and licorice. After aeration, aromas of blackberry jam and a floral touch of orange blossom enrich the bouquet.

Palate
The attack is strikingly delicate, with a silky smoothness. The juicy texture unfolds a tannic structure of remarkable finesse, balanced by a persistent, bright freshness. The wine gradually gains volume on the palate without ever becoming heavy, offering exceptional aromatic length in which the aromas continue to evolve for several seconds after tasting.

Food and wine pairing

This Roc d'Anglade 2013 pairs perfectly with a cut of beef with gratin dauphinois, a herb-roasted leg of lamb with Herbes de Provence, or feathered and furred game. It also goes very well with a Camargue gardianne de taureau, barbecue-grilled meats, or hard cheeses and aged goat cheeses.

Serving and cellaring

It is recommended to decant Roc d'Anglade 2013 for 1 to 2 hours before serving and to serve it at a temperature between 15 and 18°C. This wine can be enjoyed until around 2033, or even beyond.

A Languedoc wine of remarkable elegance and finesse

The estate

Founded in 1999 by Rémy Pédréno and his wife Martine, the Roc d'Anglade estate covers 9 to 10 hectares in Langlade, in the Gard, about fifteen kilometers west of Nîmes. A former IT engineer who turned to viticulture after apprenticing at the Rostaing estate in Côte-Rôtie, Rémy Pédréno has established himself as one of Languedoc’s most talented winemakers. The estate has practiced certified organic farming since its inception and produces wines under IGP Pays du Gard, a deliberate choice that allows complete creative freedom. In 2022, Jeremy Stevenson joined the management team, bringing international experience gained in New Zealand, Alsace, Chile, and Oregon.

The vineyard

The Roc d'Anglade vineyard benefits from a rare north-facing exposure for the region, giving these Languedoc wines remarkable freshness and balance. The soils are made up of limestone marls topped with clay-silt-siliceous layers, with the presence of large pebbles on the surface in certain parcels. This mosaic of terroirs, farmed organically with strictly controlled yields of 20 hectoliters per hectare for the reds, allows for an authentic expression of terroir. The vines contributing to the 2013 cuvée had an average age of 25 to 30 years, ranging from 5 to 60 years depending on the parcels.

The vintage

The 2013 vintage was marked by contrasting weather conditions. After a mild, rainy winter, spring saw a few cool spells before a hot, sunny summer. The welcome rains at the end of August enabled optimal ripening of the grapes, revealing berries of remarkable generosity and balance.

Winemaking and aging

The Roc d'Anglade 2013 harvest was carried out by hand with sorting in the vineyard. Fermentation began with natural indigenous yeasts, keeping 80% of the volume as whole clusters. Aging took place for 18 months on fine lees, split evenly between demi-muids, muids, and oak foudres, allowing gradual oxidation and a moderate oak influence. Before bottling, the wine underwent only a light filtration over white earth.

Grape varieties

Carignan
Mourvèdre
Grenache
Syrah
Cinsault