Roc d’Anglade

Rémy Pédéno, Roc d'Anglade, Candid Wines

who? what? when? where? why? how?

who grows the grapes at Roc d’Anglade? who makes the wines?

“Qu’est ce qu’il faut faire pour créer le plus grand vin possible?”

“What will it take to make the greatest wine possible?” is not a question you might expect from someone who didn’t have a drop of alcohol until he was 22, but Rémy Pédreno doesn’t embark on any project lightly.  Today, Roc d’Anglade is a small, family operation where every detail in the vines and in the cellar is overseen by Rémy and his wife Martine.  As technically savvy as they are, they are hedonists who make wine with emotion; new releases are announced not with technical details, but with poems.   “The greatest wine possible” in their eyes is the wine that combines the most pleasure and emotion.

Rémy Pédéno, Roc d'Anglade, Candid Wines


what wines do they make at Roc d’Anglade?

Rouge, Blanc, and Rosé are the wines offered each year.  Additionally, Rémy releases a small library selection of the Rouge that is five years older than the current release.
It would be a mistake to focus first on the varietals because Remy’s wines are better understood if one first considers what is trying to be accomplished in the vines and the cellar.  “I like fruit, but I don’t like sugar”, Remy says, before going on to explain why he picks as early as he does and how he avoids extraction at all costs.  The wines that he loves to drink delicate examples from the Northern Rhone, Burgundy, the Loire and Tuscany, so while the Rouge includes Carignan, Syrah, Cinsault and Grenache, it is so unlike what his neighbors produce that it would be misleading to think first about examples of those grapes.
The Blanc has historically been primarily based on Chenin Blanc with a touch of Grenache Blanc and Gris, but since the 2014 vintage it includes Carignan Blanc adds electricity to an already exciting wine.
The Rosé is primarily Carignan and entirely too limited.

Roc d'Anglade, Rosé, Remy Pedreno, Languedoc />

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when did Roc d’Anglade start? 

Rémy’s made his first in 1999 when he bought enough Syrah, Grenache, and Mourvedre from René Rostaing to make one barrel in his parent’s garage.   René proved a valuable mentor and Rémy would go on to work for this legend from the Côte Rôtie for next few years, overseeing production for Rostaing’s Languedoc bottling.

Within a few years, Rémy was on his own.  The torrential rains of 2002 that came before harvest was in full swing proved to be a watershed moment.  In what he thought was waterlogged, under-ripe Carignan Rémy tasted delicacy of fruit and a brightness of acidity that he had otherwise associated with northern regions.  The die was cast and to this day Rémy harvests earlier than almost anyone not making verjus.

Another important step forward came in 2007 and 2008 when Rémy and Martine planted seven types of rootstock in the sand and clay soils that sit on a bedrock of limestone at their home vineyard.  This laid the foundation for what will be a truly remarkable site. In 2014, seven years after planting (!), they began to graft the now deeply rooted vines with a range of varieties intended to give each of the wines depth of flavor and brightness.  Nearly twenty years after Rémy first made wine, Roc d’Anglade is only just beginning to mature into what it will be.

Rémy Pédéno, Roc d'Anglade, Candid Wines

where is Roc d’Anglade?

Langlade is a small town in the Gard, halfway between Montpellier and Avignon, with a rich history of wine production dating back to Roman times.  In fact, Louis XIV served wines of Langlade at Versailles and presented the town with its coat of arms, three vine stakes supporting a bunch of grapes, in 1696.  At its height, more than 70% of the land in the commune was planted with grape vines.  This rich history was all but lost when phylloxera struck.

Today, the area largely planted to grapes that end up in blends at the local coops.  Still, the potential is high enough to have attracted interest from producers the Northern Rhone, and Rémy is redefining what is possible with every vintage.

Rémy Pédéno, Roc d'Anglade, Candid Wines

why is Roc d’Anglade a Candid Wine? why might you open a bottle?

A few years ago, Rémy and Martine reached out to friends to ask about a new home in the US.  To our great honor, both Romain Guiberteau and David Schildknecht suggested Candid.

Still, when Romain emailed saying “Talk to my friend Rémy.  He makes fantastic Chenin Blanc in the Languedoc and he has a small amount of wine to sell.  I told him you’d call”,  our response, naively, was somewhat dubious.  Chenin from the Languedoc?  A week later, Romain wrote back saying “You’re idiots not to call Rémy.  Call Rémy!”  Of course, Rémy’s wine is everything one might expect from a Chenin that Romain raves about.

That connection opened the door to a wonderful relationship.  Rémy and his wines are imbued with an infectious joie de vivre.  It is a joy to drink them and a privilege to have a front-row seat from which to observe the rebirth of what once was and, under Rémy and Martine’s guidance again will be, one of France’s great terroirs.

Seek out Roc d’Anglade if you love wines from the Loire, from Piedmont, or from Burgundy.  The experience won’t be the same, nor should it be, but it will be a pleasure for people who love brighter wines as that is precisely what Rémy bottles.

Rémy Pédéno, Roc d'Anglade, Candid Wines

how is the wine made at Roc d’Anglade?

Everything at Roc d’Anglade is done with an eye towards maximizing depth of flavor while minimizing the weight and power of each wine. Harvests are early; sometimes as much as a month before the rest of the appellation.  Extraction is kept to a minimum with no punch downs and no more than eight days of maceration for the reds.  Depending on the vintage, as much as 85 to 90% of the harvest might be fermented whole-cluster, with only a portion crushed, encouraging a blend of alcoholic and carbonic / intercellular fermentation.  When pressing reds and whites, Rémy cites a 50/50 blend of free run and press juice to be the ideal result.

The rosé is made like a Blanc de Noirs, never saignée, and is intended to have all the breadth of a red wine with a more delicate attack.  It is worthy of quite a few years in the cellar

Since 2006, there are no more barriques in the cellar, with everything having been converted to varying sized foudres made by Franz Stockinger in Austria.

Rémy Pédéno, Roc d'Anglade, Candid Wines