Currently one of the most coveted estates among highly discerning wine lovers, L’Anglore is based in Tavel, an appellation renowned for its unique focus on rosé wines. The ten-hectare estate is run by Eric Pfifferling. A former beekeeper, Pfifferling turned to wine after seeing his bees die from the insecticides being sprayed in the region. He initially delivered his grapes to the local cooperative until someone gave him a taste of his wine. It was a revelation. He immediately left the cooperative and founded his estate in the early 2000s. From the outset, he chose certified organic and biodynamic farming, foregoing chemical treatments.
The predominantly limestone-clay vineyards are farmed with a focus on soil health and maintaining the natural balance between the vines and surrounding vegetation. Yields are low, yet the estate produces beautifully balanced rosé wines, some of which are even considered the best in the world. Grape varieties planted include Grenache, Cinsault, Clairette, Carignan and Mourvèdre.
The grapes are fermented as whole bunches with native yeasts, using carbonic maceration. This technique, associated with Beaujolais, preserves as much of the fruit character as possible. The wines are not filtered.
The wines are defined by finesse and generosity, with an emphasis on pure fruit and freshness despite their distinctly southern character. Their remarkable drinkability has even earned them the occasional nickname ‘Beaujolais of the South’.
Since 2017, Eric and Marie’s sons, Joris and Thibault, have joined the estate.

The Tavel appellation, on the right bank of the Rhône, in the heart of the southern Rhône Valley, has been France's only AOC exclusively dedicated to rosé wine since 1936. Long favoured by the popes of Avignon and the French kings, this indulgent rosé remains one of the most prestigious in the country. Planted on Villafranchian terraces of rounded pebbles mixed with red clay and sand, the vines draw deeply from the soil, imparting power, minerality, and freshness to the wine. The grapes are harvested by hand and in whole bunches without destemming. Fermentation takes place without additives or exogenous yeasts, using semi-carbonic maceration, followed by ageing in old casks for several months.
The colour reveals a deep rosé with hints of light ruby. The nose evokes aromas of fresh red fruits, crushed herbs, pomegranate and a touch of heath. The wine is structured, almost tannic on the palate, revealing a wonderful energy and freshness.