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, in the southern Rhône Valley, is unique in France: since 1936, it has been exclusively dedicated to producing rosé wines, famous for their richness, complexity and ageing potential. Sables is produced from parcels located on light sandy soils, hence its name. These soils give the wine an aromatic finesse, vibrant freshness, and make them exceptionally drinkable, in contrast to the classic rounded pebbles typical of the appellation. The grapes are hand-harvested and vinified using partial carbonic maceration in whole bunches, without the addition of sulphur or yeasts. Fermentation takes place in Breton barrels, followed by ageing in old barrels for some months. The wine is not filtered to remain in line with the philosophy of natural wine.
The wine is a light pink colour with copper hues. The nose reveals aromas of wild strawberry, vine peach, and aromatic herbs. On the palate, juicy fruit, an airy texture, and a spicy finish reveal themselves in a harmonious and authentic choir.