Roc des Anges, Llum Blanc Vieilles Vignes 2019

Marjorie created the estate back in 2001 alone, with 10 ha of old vines, in 2002-2007 she buys a few more parcels and extends her vineyards to 25 ha with an annual production of 45,000 bottles. In 2008, Marjorie is joined by Stephane to manage the estate and they move the cellar from Tautavel to Montner. They also create the Domaine Les Terres de Fagayra in Maury.

CLIMATE

Dry.

TERROIR

The soil is composed of old rotten schists (570 million years old!) and traditional grape varieties dominate the cépages. These decomposed flaky schists allow excellent drainage but encourage the vines to form deep root systems.

VITICULTURE

Everything done in the vineyard is traditional from the use of local stone to create low walls to divide the parcels of land, part of the philosophy of respect for the cultural heritage of the region. This is extended further into viticulture where respect for the environment is paramount. All work is based on seeking equilibrium for the vine and allowing it to find its “autonomie” (defined by vigour, yield, nutrition and natural defence), an essential factor in the expression of terroir. Other than leaf thinning and pruning of the vine to encourage the microclimate, operations in the vineyards are strictly limited. It is the light permeable soils themselves from where the wines obtain their unique texture and vibrancy. This is a work in progress, according to the vigneron; only a truly living soil will be able to liberate the essence of the terroir. In the cellar simplicity and authenticity are the watchwords. 

VINIFICATION

• Manual harvested

• Light racking

• Indigenous yeasts

• Fermentation in foudres of 500l and 228 L

• Maturing 50% barrel 50% concrete tank

TASTING NOTE

Golden yellow in the glass, the nose is intense and complex with aromas of white fruits, citrus, vanilla notes and mineral hints. The palate is well-balanced, elegant and full-bodied, fresh and savoury with a crunchy fruitiness.

FOOD RECOMMENDATION

Scallops, grilled lobster tails with garlic and lemon, poultry dishes or veal with morels.