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Les Foulards Rouges, Glaneurs Red, 2025

Red Wine from Languedoc & Roussillon, France
by Les Foulards Rouges
$37.99
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Grenache planted in 1970 on a steep hillside of decomposed granite, cropped at 15 hectoliters per hectare or less: this is the serious end of Jean-Francois Nicq's range, not the easy summer glugger. Nicq spent twelve years making wine in the Rhone before setting up Les Foulards Rouges in 2001 at Montesquieu-des-Alberes, six miles from the Mediterranean and three from the Spanish border with the Pyrenees at his back. He farms twenty hectares organically, works by hand with help from a mule named Uma, and adds nothing in the cellar: native yeasts, no fining, no filtration, no added sulfur. Glaneurs, meaning gleaners, is half destemmed and half whole-cluster carbonic, macerated about three weeks, then aged six months in neutral barrel, which gives it a real tannic frame rather than just juicy fruit. 2025 was a very hot Roussillon summer rescued by spring and August rain, and yields were small again. Serve it with a slight chill.

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More about Les Foulards Rouges

Jean-François Nicq studied geology, caught the natural-wine bug from Thierry Puzelat while training in Mâcon, and spent a decade at the Estézargues co-op before moving to Montesquieu-des-Albères in Roussillon in 2002. One of the region's natural-wine pioneers, he farms 18 hectares on granite and gneiss in the Albères foothills, organically and partly by horse, with no additives in the cellar. Most wines go through carbonic maceration, which keeps the sunny southern fruit vivid and fresh. Pure joy.

Wine Details

  • Grape Variety

    Grenache

  • Vintage

    2025

  • Size

    750ml

  • Farming Practice

    Biodynamic

  • Sweetness

    Dry

  • Body

    Medium Bodied

Flatiron's Take

From the Importer

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Tasting Notes & Food Pairings

Perfect Pairings

Grilled lamb chops, merguez with harissa, ratatouille, roast eggplant with anchovy, or a charcuterie board.

Tasting Profile

Wild strawberry and plum with crushed granite, dried herbs and pepper. Medium-bodied, fresh acidity, fine grainy tannins, finishing dry and savory.

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