Domaine des 2 Anes

Magali and Dominique Terrier have worked in diverse wine-growing regions throughout France. Over a decade ago they began seeking out a terroir where they could freely express their passion for making extraordinary organic wine and that search lead them to the Languedoc. A decade ago Magali and Dominique Terrier first set 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.

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Certification: Biodynamic—Demeter.


L’enclos – Back to the top

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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.

Varietals: 50% Grenache Noir, 20% Carignnan, 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 wines 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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Age of Vines: 20-35 years old.

Yields: 45 hl/ha. 1600 cases produced.

Pruning Method: Gobelet

Soil: red Mediterranean type, scattered with limestone.

Varietals: Mostly Carignan, a little black Grenache.

Vinification Method: The vines are hand harvested & destemmed before they are pressed. A pigeage occurs & fermentation lasts two or three weeks. Only natural yeast are used & the wine is fermented & aged in temperature controlled stainless steel tanks. 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 & warm pear skins emerge. 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 & spicy sausages.


Fontanilles — Back to the top

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Age of Vines: Ancient Vines

Yields: 30 hl/ha.

Pruning Method: Gobelet

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

Varietals: 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 & the wine is fermented & 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 & bitter chocolate. Drinking beautifully upon release.

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

 

 

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