Tasting: Crushed plum, pomegranate, integrated tannins, medium body, fruit forward, dry finish. Pairing: Lamb Meatballs, Bacon Wrapped Fig, Stuffed Mushroom.
Grape: Carignan, Grenache
Carignan is a late ripening black skin variety which was once so widely planted in Languedoc-Roussillon that it was France's most planted vine for much of the 19th century. Because of it's late ripening habits, Carignan can only thrive in relatively hot climates. The vine has been important in the Americas. There were about 3,300 acres in California's hotter regions in 2012 as the vine's productivity and vigor is valued by growers.
late 20th century, Grenache was the second most widely planted grape in the world, concentrating all over Spain and southern France. It is believed to have originated in Spain before being planted in the vineyard lands north and south of the Pyrenees, particularly in Roussillon, which at the time was ruled by Spain.To date, France has the world's largest Grenache presence, with over 216,000 acres in 2011 - more than any variety in the country except Merlot. Until recently, it has not been widely known as a drinking grape as it has historically been blended with other varieties with more structure. Grenache produces very fruity, rich wine with varying degrees of tannin depending on the degree of water used during farming.
Region: Languedoc, France
This region was named for the language that its historical inhabitants spoke. Their language was Occitan, hence - lengue d'oc. Languedoc is one of the greatest wine producing regions in France by volume and contains over a quarter of all the wine producing vines in the country. Vines were planted as early is 125 BC on the hills near the Roman colony of Narbo (modern day Narbonne). In the Middle Ages, viticulture in this region thrived under the watch of monks and monasteries. The great majority of Languedoc's vines are planted on flat, low lying alluvial plain - however some vines are planted high above sea level in the foothills of Cevennes and the Corbieres Pyreanean. The region is highly influenced by the Atlantic and is a Merditerranean climate, prone to drought.
Vinification: The premier pas is the lightest wine Magali makes, a whole cluster fermentation in stainless steel tanks. A pigeage occurs & fermentation lasts two or three weeks. Only natural yeast is used, and the wine is fermented and aged in the same tanks under temperature control. The wine is bottled without ﬁning or ﬁltration.
About the Winemaker: Magali Terrier, originally from the Beaujolais, worked in diverse wine-growing regions throughout France. In the late 1990’s, she began to seek out a terroir where she could freely express her passion for making extraordinary organic wine and that search led her to the Languedoc. Magali Terrier first set her eyes on Peyriac de mer, a diamond in the rough with a breathtaking view of the Mediterranean Sea, and it was love at first sight. She started the 2 Anes winery in the year 2000.
Being byodynamic, the winery is a diverse farm with many different animals, including of course, donkeys, but also sheep and many other animals. The donkeys are allowed to wonder amongst the vines, where they eat the garrigue and other herbs growing everywhere on this property. When Magali begins to prune in the spring, she often discovers that the donkeys have done a “pre-pruning,” having eaten some of the shoots and canes along with the garrigue.