Frédéric Agneray was a bright-eyed literature student at university in Paris, wiling away the hours of book-bound work in caves focused on vin naturel around the 14th arondissement. Beguiled by how strange and different the wine seemed to those he’s drunk at family gatherings and the like before, he becomes transfixed, hooked. Call it an inciting incident – the’ hero’s quest’ now begun, we follow him through the idyllic pastures of the Loire Valley, the famous cellars of Clos Rougeard and the vines of Anjou’s La Grange aux Belles. Suddenly, he’s fully within this different life, of river valleys, fords and glens, the respiration of the soil, the ever-beckoning mystery of wine paired with the embrace of community. Eventually, he embarks on his own and settles down in a hilltop village in the South. A hamlet named Sabran, with a nearly 1000 year-old château, a well-preserved lavoir, and the remains of what once must have been a silkworm factory. It has the makings of a novel and yet it has been, by and large, the real-life path of Frédéric Agneray who, since 2013, has been making supremely fresh wines that yet still do carry the power and breadth of expression that is often at the heart of the Gard’s best. And here is a perfect example of this exact talent – Grenache Noir and Roussanne with a spate of glorious contradiction. Lively rusticity – something inimitable.
Vinification: A red/white blend of 80% Grenache and 20% Roussanne hand-harvested from vines grown in limestone soils. One cuve of Grenache is directly-pressed (same with the Roussanne) and one cuve of Grenache undergoes 4-day carbonic maceration. Spontaneous fermentation. Bottled unfined, unfiltered, with no additional SO2.
Tasting: If you’ve been searching for the perfect chilled red to guzzle under the summer sun, look no further. This has all the elements we personally require: sweet-tart red fruit, a bit of crunchy pomegranate, lively acidity, juicy texture, and a finish that leaves your thirst quenched but longing for more. Serve with a margherita pizza and a Big Salad from Ops (if you're a BK local!).