Languedoc Uncorked : Clos Aguilem in Terrasses du Larzac

Clos Aguilem first came onto my radar at a Christmas work lunch, where an oenologist colleague of mine had brought their cuvée KIARA for tasting. As the bottle was poured around the table, we all agreed, it was a beautiful wine. When I mentioned how much I enjoyed it, my colleague added that not only do they make delicious wines, but they are also incredibly warm and welcoming people. “They’re not far from you, you should visit.”

Need I say more?

And so, Clos Aguilem naturally became the second feature of my Languedoc Uncorked series, a monthly series on Wine by Ana where I take you along with me to discover a different Languedoc winery, meeting the people behind the bottles, exploring their philosophy, and sharing the wines and stories that make this region I get to call home so special.

The timing felt right too. My first article had been published back in November, but the series paused through the long stretch of grey, wet winter days. Now, with the sunshine finally back and the vines in leaf again, it felt like the perfect moment to pick things up. I visited the winery with my friend Elyssa (@studiomi), a photographer who was there to capture the tasting, and, of course, it made for the perfect girls’ outing.

We were welcomed by Andrew, an associate at Clos Aguilem and partner of Jean-Charles Auffret, the man behind the magic, who welcomed us into their home, which also serves as the winery. The tasting took place in a relaxed, informal setting, just how I like it.

Jean-Charles was away on business that day, but the visit didn't feel incomplete with Andrew's warm welcome. No formal cellar tour, no distance, just wine shared naturally, in a warm and personal environment.

©studiomi

Clos Aguilem : The Winery

Clos Aguilem is very much a human-scale winery, supported by a group of private associates, with Jean-Charles at the core of the winemaking. The domaine was founded in 2015, following a journey that didn’t begin in the Languedoc, but much further north.

Originally from Brittany, Jean-Charles first discovered the region during his agronomy studies in Montpellier. He later worked in the wine industry, including in Champagne, notably with Veuve Clicquot Ponsardin.

Over time, the idea of creating his own domaine began to take shape. The choice of the Terrasses du Larzac wasn’t random: it was a place that had already resonated with him, both through experience and instinct. Bringing together family and friends around the project, Jean-Charles set out with a simple but ambitious goal, to create the kind of wine he truly loved, rooted in this distinctive terroir.

The winery itself is located in a typical southern French winemaker’s house, in the heart of the village of Saint-André-de-Sangonis. These historic houses are part of Languedoc’s wine identity with living quarters upstairs and winemaking taking place downstairs.

In fact, Andrew told us that when it’s time to bottle the wine, they even close the road for two days! A little wine shared with the neighbours, it seems, goes a long way in securing their patience..

Clos Aguilem's main appellation is Terrasses du Larzac, but it also produces IGP Saint-Guilhem-du Désert and AOP Languedoc wines offering a lovely range of wines.

The Appellation : AOC Terrasses du Larzac

Created in 2014, this Languedoc cru is dedicated exclusively to red wines and is located northwest of Montpellier, at the foothills of the Larzac plateau. Vineyards range from around 80 to 400 metres in altitude, benefiting from cooler nights that slow down ripening and help preserve freshness.

The wines are typically built around the region’s emblematic Mediterranean varieties, Grenache, Syrah, Mourvèdre and Carignan, often complemented by smaller proportions of grapes such as Cinsault or Counoise, adding nuance and complexity to the blends.

Blending is actually at the core of the appellation’s identity. These are never single-varietal wines, but constructed blends where each grape plays a role in the final expression, bringing fruit, structure, spice or freshness depending on its character.

Ageing is another key element. Wines must be aged for at least 12 months before release, which can take place in different vessels depending on the style, stainless steel, concrete, barrels, demi-muids or amphorae, each bringing its own nuance to the final wine.

While the climate remains Mediterranean, the influence of the plateau brings balance and freshness. The result is a style that combines structure with elegance, generous yet lifted, which has become a defining signature of the appellation.

The Vineyard

We didn’t get the chance to visit the vineyard, but Andrew painted a vivid picture. Clos Aguilem is made up of 23 plots covering 13.5 hectares, spread across seven communes and a variety of soil types.

This fragmentation brings complexity, but also logistical challenges, during harvest, some parcels are located up to 45 minutes away by tractor from the winery.

The vineyard brings together older parcels of Carignan, Cinsault, Grenache Noir, Grenache Blanc and Chenin, alongside more recent plantings of Mourvèdre, Syrah and Vermentino.

Viticulture is guided by a focus on low yields and minimal intervention, allowing each parcel to express its character as naturally as possible. All wines are certified organic.

Clos Aguilem's expression of Cinsault

One of the things I was most excited about during this visit was tasting Clos Aguilem’s expression of Cinsault. Cinsault is an emblematic grape of the south of France, long overshadowed by its more prominent counterparts and often associated with rosé. Yet today, it is going through a quiet revival.

©studiomi

It is a resilient grape variety that produces relatively light, fruit-forward wines, usually with soft acidity and a very approachable, drinkable style. I won’t go into too much detail here (stay tuned for a dedicated Cinsault article), but things are clearly happening around this grape, with more and more domaines starting to explore its potential.

In fact, a collective called the Les Cinsaunotes has even been created by a group of dedicated and passionate winemakers in the region, working to promote and highlight its identity and diversity.

Within this context, I am increasingly curious to taste as many expressions of Cinsault as possible, which made this part of the tasting particularly exciting for me. I will keep the tastings notes of FLORA for my dedicated piece on this grape variety.

Clos Aguilem - Terrasses du Larzac - Wine Tastings Notes

Clos Aguilem produces a lovely range of wines, and Andrew very generously let us choose what we wanted to discover. In total, the estate produces 10 cuvées:

• AOC Terrasses du Larzac reds

  • MAEVE

  • KIARA
    

• AOP Languedoc red

  • LE MAS ROUGE
    

• IGP Saint-Guilhem-le-Désert reds

  • ADELAIDE

  • LIEU-DIT LA BOUISSADE (Pur Grenache Noir)

  • 1959* (Pur Carignan)

  • Flora (Pur Cinsault)
    

• IGP Saint-Guilhem-le-Désert whites

  • LE MAS BLANC

  • BALLADE (Pur Chenin)

  • L’AN 11
    

We decided to taste all three whites to get a full sense of the range, along with LA BOUISSADE, MAEVE, KIARA and FLORA. Andrew was also kind enough to pour two vintages of FLORA, the Cinsault, giving us the chance to compare how the wine evolves from one year to the next.

While all the wines were lovely, I definitely had a few favourites among both the whites and reds, which I’ll highlight below.

BALLADE PUR CHENIN | 2025 | IGP SAINT-GUILHEM-LE-DESERT

A 100% single-parcel Chenin, very recently bottled (March), with fermentation in barrel followed by 6 to 7 months of ageing, including a small proportion of new oak. Production is limited to just 1,800 bottles per year, and it rarely lasts long. After tasting it, I completely understand why.

An immediate coup de cœur. Despite its youth and having just been opened, the nose was already beautifully expressive, with notes of white fruit, particularly pear. On the palate, the wine is round and supple, balanced by a lovely mouth-watering finish that keeps everything lifted. Interestingly, the aromatic profile evolves between nose and palate, moving from fresh pear into more floral tones, with a subtle pear drop note that reflects the natural vibrancy of Chenin.

A generous yet precise expression of a typically northern grape, interpreted here in a southern context.

Food pairing: Perfect with chicken in a mushroom cream sauce, baked fish, or even a comforting gratin dauphinois.

©studiomi

LIEU-DIT LA BOUISSADE PUR GRENACHE NOIR | 2023 | IGP SAINT-GUILHEM-LE-DESERT

©studiomi

I love Grenache, and this 100% single-parcel expression will definitely be making an appearance at summer dinner tables.

The vines are planted at around 300 metres altitude on pélite (a schist-derived soil), which brings a beautiful freshness and precision to the fruit. Interestingly, this cuvée wasn’t originally planned as part of the range, but tasting it convinced them otherwise.

This wine is all about fruit, and in the best possible way, fresh raspberry compote, crushed strawberries, ripe cherry… a vibrant explosion of red fruits. Vinified in stainless steel to preserve purity, the focus here is clearly on freshness and drinkability.

Juicy, vibrant, and incredibly moreish, it’s the kind of wine that naturally leads to a second glass.

Food pairing : You could slightly chill it for apéritif, share it over a charcuterie board, drink it with a chicken tajine, or even pair with a cheeky chocolate fondant and raspberry coulis.

MAEVE | 2023 | AOC TERRASSES-DU-LARZAC

Clos Aguilem produces two wines under the Terrasses du Larzac appellation, each offering a distinct expression of the terroir. MAEVE was not initially planned, but was created as a more accessible, fruit-forward take on the appellation.

Grenache-dominant, it is blended with Syrah, Carignan and a touch of Mourvèdre, with 60% aged in barrel and 40% in stainless steel to preserve its fruit-driven character.

This is a generous, fruit-led red, opening on crushed strawberries, raspberry coulis and ripe cherries, followed by darker notes of blackberry and a gentle hint of spice. On the palate, the tannins are present yet supple, giving structure without heaviness. It’s fresh, easy to drink, and velvety, a lovely expression of the appellation.

Food pairing: grilled lamb skewers, magret de canard with raspberry sauce, or a comforting moussaka.

KIARA | 2023 | AOC TERRASSES-DU-LARZAC

Same vintage, same appellation, but a completely different personality.

KIARA is Syrah-dominant (51%), with 17% Carignan, completed by Grenache and Mourvèdre, resulting in a wine that leans more towards structure and depth.

©studiomi

Elegant and structured, KIARA opens up with hints of ripe dark fruits, almost compote-like, like blackberry and blackcurrant, with layers of spice and a whisper of herbs, thyme in particular and cacao. Discreet yet expressive, light-footed yet complex, she delivers that classic Terrasses du Larzac freshness alongside the deeper intensity you'd expect from a Languedoc red. Definitely a wine built to age.

Food pairing: slow-cooked lamb with Provençal herbs, daube, or a beautifully grilled côte de bœuf.

Final thoughts

If I had to describe Clos Aguilem in one word, it would be authenticity, something you feel in the people, the place, and, most importantly, in the wines.

There is a clear commitment to quality, to expressing the terroir, and to working with respect for the environment, all of which comes through in the elegance and character of the wines.

It was a truly lovely experience, and I’d like to thank Andrew once again for his warm welcome and generosity throughout the tasting.

You can find more information about Clos Aguilem here.

Cheers, and see you soon for the next Languedoc Uncorked!

*This article is not sponsored or commissioned by the estate. All thoughts are mine.