Domaine des 2 Anes

Corbières Diamond in the Rough

Quick facts:

Location: the village of Peyriac-de-Mer on the Mediterranean coast, Corbieres, France

Owner & winemaker: Magali Terrier

Vineyard area: 22 hectares (= 49 acres), estate-owned

Vineyard management: biodynamics (Demeter-certified), organics (Ecocert-certified)

Soils: well-drained deep rocky soils, clay-limestone

Main varieties: Carignan, Grenache Noir, Mourvedre, Syrah for the reds; Grenache Gris for whites

Annual production (approx.): 90.000 bottles

Winemaking: mostly classical, in different vessels from oak vats to concrete eggs. Some carbonic maceration, sparkling rosé made as pétillant naturel. Spontaneous fermentation only. No fining or filtration.

 

Fun facts:

  • Magali is originally from Beaujolais and worked in diverse wine regions around France before starting her own endeavor in the Languedoc
  • “Deux anes” means “two donkeys”, after the real animals that live among the vines and help to prune and naturally fertilize them. (Now there’s actually three: Riquita, Pinocchio, and their mum Lolita)
  • The vineyard overlooks the Mediterranean sea and hence enjoys the perfect ratio of sun, fresh marine air and benefactory wind
  • The plot was a love-at-first-sight for Magali, and a great discovery, with up to 75-year-old vines in healthy condition
  • The estate was founded in the very same year as Jenny & Francois, and is actually one of the first wineries we started to import to the States – a true long-term relationship!

 

Jump to wines | 2 Anes Website

One of the many beautiful features of the natural wine world is its ability to recognize quality terroir beyond the traditionally established hierarchy, giving even the former underdogs a fair chance to shine. Take Languedoc, for example: usually perceived as that vast area in Southern France producing hectolitres of interchangeable wines (which, to be completely honest, it still conventionally does), this corner of the Mediterranean actually offers many spots where the combination of well-drained, rocky erosion soils and temperate sunny climate allow for unique concentrated wines. 

Magali Terrier’s Domaine des Deux Anes in Peyriac-de-Mera small commune in the coastal part of AOC Corbieres, roughly half-way between the city of Montpellier and the Spanish border—is one such “diamond in the rough”. Directly overlooking the Mediterranean sea, surrounded by the typical garrigues (shrubs of aromatic herbs and plants found throughout the region whose aromas are often mirrored in the wine), this land enjoys ample sun exposure, little rainfall, and the moderate maritime influence, which naturally balance the wines between power and freshness. Most importantly, there’s a steady supply of wind (the dry tramontane coming from the inland) that constantly blows through the vines and grapes, drying them out and keeping them healthy. Sounds like the perfect spot for respectful, chemical-free viticulture, right?

Very much so; this is exactly why Magali decided to settle here in 2000 after having previously worked for different estates in her native Beaujolais, Jura or Macon. “I have always had this immense passion for wines made in harmony with nature, from healthy grapes, and Languedoc seemed like the perfect spot to express this,” recalls la vigneronne. The spot was love at first sight: a breathtaking view of the Mediterranean, with a vibe of freedom and wilderness, and most of all vines that are in great shape, including some old Carignan plantation (now up to 75 years of age) with perfect sun and sea exposure. 

Magali and her team of three amplify this natural bliss by organic and biodynamic methods (the estate is both Demeter- and Ecocertcertified) and careful vineyard management, aimed at very low yields, sometimes as little as 15 hectoliters per hectare. (To put this into context, the Corbieres AOC permits 48 hl/ha, and the wines produced under the “Vin de pays d’Oc” category can go as high as 90hl/ha.) She has some unusual helpers in these pruning efforts: the donkeys, who, besides giving a name and label to her estate (there’s actually three of them now), also nibble away some shoots of the vines they live among, providing both pre-pruning and fertilizer along the way.

“The Southern grapes we work with here, be it Mourvedre, Carignan or Syrah, really benefit from being tamed. Only then do they yield wines that have both generosity and body but also freshness, precision, and mainly a succulent and joyful fruit character that makes it irresistible to drink and share,” Magali explains: “It’s all about simplicity and convivialité, in the end. We live surrounded by beautiful nature, which brings us immense joy every day, and our wines are our medium to share this emotion and joy with other people.” 

We can’t but attest to that, having worked with these friendly wines—savory reds, textured whites, and the irresistible zero-sulfur pet-nat, appropriately named with the “Limo’d’anes” pun—since the very beginning of our company; Magali is actually one of the very first growers that Jenny started to bring to the States back in 2000. Cheers to the underdogs! 

Wines


L’enclos — Back to the top

Deux Anes L’Enclos tech sheet

Age of Vines: Ancient Vines

Yields: (25 hl/ha) only 2000 cases are annually produced

Pruning Method: Gobelet

Soil: Deep red ancient Mediterranean rock interspersed with deposits of limestone

Varieties: 50% Grenache Noir, 20% Carignan, 20% Mourvedre, 10% Syrah

Vinification Method: The grapes are hand-harvested, destemmed, and gently pressed. The fruit undergoes a pigeage—submerging the floating cap of skins in the vat thus allowing L’Enclos to maximize the flavor and color of the grapes. Natural yeasts are employed and the juice undergoes four to five weeks of maceration. Fermentation occurs in stainless steel tanks and the wine sees time in used oak and stainless steel tanks before it is bottled without fining or filtration.

Tasting Note: Blue-black in the glass with a deep purple rounding the rim. Scents of red and black fruit intermingle with Blueberry ink, a warm note of garrigue, pine, and pounded limestone. The palate is a delectable expression of juicy plum, blackberry, black cherry, and deft flavors of sweet herbs. A buoyant note of minerality emerges near the finish and that is given a nice boost by the wine’s silken acidity. L’ Enclos will age gracefully for more than a decade, however, it drinks beautifully in its relative youth.

Pairing: Pairs nicely with hearty stews, roasts, leg of lamb, and cassoulet.


Premier Pas — Back to the top

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Deux Anes Premiers Pas tech sheet

Age of Vines: 20-35 years old

Yields: 45 hl/ha. 1600 cases produced

Pruning Method: Gobelet

Soil: red Mediterranean type, scattered with limestone

Varieties: Mostly Carignan, a little black Grenache

Vinification Method: 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.

Tasting Note: Dark ruby in the glass with shimmering purple highlights. Beautiful scents of red currant, ultra-ripe pomegranate flesh, crushed plums, and warm pear skins. The palate delivers loads of red & black fruit flavors backed by a pretty dusting of mineral-infused garrigue. This wine is an outstanding value.

Pairing: Works with a wide variety of red & white meats right off the grill, aged sheep’s & goat’s milk cheeses and spicy sausages.


Fontanilles — Back to the top

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Deux Anes Fontanilles tech sheet

Age of Vines: Ancient Vines

Yields: 30 hl/ha

Pruning Method: Gobelet

Soil: Deep red ancient Mediterranean rock interspersed with deposits of limestone

Varieties: 60% Carignan & a blend of Syrah & Grenache Noir

Vinification Method: The vines are hand-harvested & destemmed before they are pressed. A pigeage occurs & fermentation lasts two or three weeks. Only natural yeasts are used, and the wine is fermented and aged in temperature-controlled stainless steel tanks. The wine is bottled without fining or filtration.

Tasting Note: A deep ruby in the glass with a light purple rim. The nose offers up pretty scents of crushed plums, Bing Cherry & a dusting of mineral-infused spice. The palate delivers many of the same fruits found on the nose with an added note of sweet herbs and bitter chocolate. Drinking beautifully upon release.

Pairing: Grilled chicken dishes, pork loin, grilled beef & lamb chops.


Les Cabrioles — Back to the top

Les Cabrioles tech sheet

Age of Vines: 35 years

Yields: 15 hl/ha

Pruning Method: Gobelet

Soil: Clay and limestone

Varieties: Mourvedre

Vinification Method: The vines are hand-harvested & destemmed before they are pressed. A pigeage occurs & fermentation lasts about 6 weeks in large wooden tanks. Only natural yeasts are used, and the wine is fermented and aged for 2 more years in oak tanks. The wine is bottled with light filtering and a small addition of sulfur. 


Gris — Back to the top

Grenache Gris tech sheet

Age of Vines: 70 years

Yields: 12 hl/ha

Pruning Method: Gobelet

Soil: Clay and limestone

Varieties: Grenache Gris

Vinification Method: The vines are hand-harvested and destemmed before they are pressed. The wine is fermented in 225-liter used oak barrels for about 2 months. Elevage continues in the same barrels for about 8 months. The wine is lightly filtered and zero sulfur is added.


Limo d’Anes — Back to the top

Age of Vines: 70 years

Yields: 60 hl/ha

Pruning Method: Gobelet

Soil: Clay and limestone

Varieties: Carignan

Vinification Method: The grapes are hand-harvested and destemmed before they are direct pressed to a tank. The wine ferments for 2-3 weeks and is then transferred to Grolsch-top bottles to finish fermentation in bottle as a rosé pet-nat. The wine is not disgorged and zero sulfur is added.