Magali Terrier, originally from the Beaujolais, worked in diverse wine-growing regions throughout France. In the late 1990’s, she began to seek out a terroir where she could freely express her passion for making extraordinary organic wine and that search led her to the Languedoc. Magali Terrier first set her 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. She started the 2 Anes winery in the year 2000, the same year Jenny & François was founded.
Being byodynamic, the winery is a diverse farm with many different animals, including of course, donkeys, but also sheep and many other animals. The donkeys are allowed to wonder amongst the vines, where they eat the garrigue and other herbs growing everywhere on this property. When Magali begins to prune in the spring, she often discovers that the donkeys have done a “pre-pruning,” having eaten some of the shoots and canes along with the garrigue.
Jenny & François Press
Certification: Biodynamic—Demeter.
L’enclos
Premiers Pas
Fontanilles
Les Cabrioles
Grenache Gris
L’enclos
Deux Anes L’Enclos
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% 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
Deux Anes Premiers Pas
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
Deux Anes Fontanilles
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
Deux Anes Les Cabrioles
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.
Grenache Gris
Les Deux Anes Gris
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.
