Romain Le Bars

History of Domaine Romain Le Bars

Romain Le Bars's story is one of a radical change of course and an all-consuming passion. After studying law and working as a restaurateur in Paris, Romain had an epiphany while tasting a Tavel from Domaine de l'Anglore. At that moment, he knew he belonged in a vineyard, making that kind of wine in that part of the Gard. He began studying viticulture and approached Eric Pfifferling, the winemaker at l'Anglore, to ask if he could work alongside him. Pfifferling agreed: Romain spent seven full years at Domaine de l'Anglore, learning every aspect of work in the vineyard and cellar, absorbing Pfifferling's philosophy and developing his own perspective.

In April 2018, Romain Le Bars leased his first vines: 1.20 hectares in Tavel. He continued working as a vineyard hand at l'Anglore to support himself while managing his own harvest and making wine in his garage. His first vintage, 2018, consisted of two cuvées and immediately attracted keen interest from wine lovers and specialist merchants. From 2019, he devoted himself entirely to his own estate and began expanding it gradually, first from one hectare to two, then to ten hectares within a few years. He moved out of his garage into a more suitable 200-square-meter cellar. By 2022, the estate had reached its current size of around ten hectares, spanning the Tavel, Lirac and Vin de France designations.

Terroirs and vines of Domaine Romain Le Bars

Romain Le Bars's vineyards are located mainly in and around Tavel, with plots in the Lirac appellation, in the Gard department on the right bank of the Rhône. The terroirs are characteristic of the southern Rhône: sandy soils and rounded pebbles typical of the Rhône's alluvial plain, as well as clay-limestone soils on higher ground. The oldest vines are more than 40 years old. Red varieties include Grenache Noir (the dominant variety), Syrah, Mourvèdre and Carignan; white varieties include Ugni Blanc, Roussanne, Vermentino, Viognier and Grenache Gris. Ugni Blanc is a particularly unusual feature of the estate's plantings: a grape usually used to make Cognac or Pineau des Charentes, it produces wines of remarkable freshness and originality in Romain's hands.

Like his mentor Pfifferling, Romain Le Bars places great importance on understanding the soils. Ground cover is carefully managed, and soil work is meticulous. The vineyards are farmed organically, in keeping with the values passed on at l'Anglore. Harvesting is done by hand, with naturally very low yields that reflect the estate's artisanal philosophy.

Winemaking at Domaine Romain Le Bars

Romain Le Bars's approach in the cellar stems directly from his seven years working with Eric Pfifferling: little or no intervention, low doses of sulfur (sometimes none), and spontaneous fermentation with indigenous yeasts. Reds and rosés are made primarily using carbonic maceration, direct pressing and gentle fruit infusion—techniques that favor aromatic extraction through infusion rather than force, yielding pure, generous wines with lovely freshness. The wines are aged in used barrels and 600-liter oak casks for periods suited to each cuvée.

For the whites, whole clusters are pressed directly, followed by fermentation in large oak casks and barrels. Le Clau Blanc (Ugni Blanc) is made from directly pressed whole clusters, then aged in 600-liter oak casks. The naturally sparkling wines (Pet Nats) are bottled before fermentation is complete, with nothing added, to capture their natural bubbles. Romain Le Bars's wines have a distinctive style: pure and fresh, infused with fruit and floral notes, with balanced acidity that brings welcome freshness to a part of the Gard often marked by heat.

The cuvées of Domaine Romain Le Bars

Tavel (AOC Tavel): A signature rosé cuvée from Tavel, the only French appellation devoted exclusively to rosé. A blend of Grenache (the dominant variety), Syrah, Mourvèdre and complementary grapes. Carbonic maceration to preserve the fruit, direct pressing and gentle infusion. A rosé of great freshness and aromatic purity, very much in the tradition of Pfifferling at l'Anglore: red fruit, flowers, subtle spice notes and a fresh, savory palate. "A future great name in Tavel wines," according to specialists. The cuvée's first vintage, 2018, immediately won the admiration of connoisseurs.

Lirac (AOC Lirac): A red Lirac cuvée blending Grenache, Mourvèdre, Syrah and Carignan grown on the pebbly and clay soils of the Rhône's right bank. Carbonic maceration and aging in old barrels. A generous, fruity red with aromas of red and black fruit, spices and garrigue, and a supple, fresh palate. An approachable, easy-drinking Lirac red that reveals the quality of this still under-the-radar appellation's terroir.

Le Clau Blanc (Vin de France): A small-production, distinctive white cuvée made from 100% Ugni Blanc, from vines over 40 years old growing in sandy and pebbly soils. Whole clusters are pressed directly, fermented in large oak casks and barrels, then aged in 600-liter oak casks. A white wine of remarkable freshness and originality: "both sun-kissed and exquisitely fresh." A nose of white flowers, citrus and fruit, a lively, generous palate and a saline finish. One of the rare natural-wine cuvées made entirely from Ugni Blanc, showing that this often underestimated grape can produce remarkable wines on Tavel's sandy terroirs.

Le Clau Rouge (Vin de France): A small-production red cuvée blended from the estate's best plots, primarily Grenache and Syrah. Carbonic maceration and barrel aging. A precise, gently infused red with aromas of red fruit, flowers and sweet spices, a light, fresh palate and silky tannins. Romain Le Bars's signature Vin de France red, in the straightforward, fruit-forward style that defines his range.

L'Homme de la Roche (Vin de France): A red or rosé cuvée, depending on the vintage, made from Grenache, Syrah and complementary varieties. Expressive and highly drinkable, in the vein of the estate's more approachable cuvées. Crisp fruit, surprising freshness for a southern terroir, and a light, easy-drinking finish.

Pousse Cailloux (Vin de France): A red cuvée whose name evokes the stony soils and rounded-pebble plots where its vines grow. Made from Grenache and/or Mourvèdre grown on these pebble-strewn terroirs characteristic of the Rhône valley in the Gard. A fruity, full-bodied red with aromas of black fruit and southern spices and a generous, appealing palate.

A 2 C'est Mieux (Vin de France): A playful, convivial cuvée whose cheeky name reflects the winemaker's spirit. Made from a blend of two grape varieties or two complementary plots, depending on the vintage. A fruity, light, easy-drinking wine made for sharing—and, as its name suggests, best enjoyed by two.

Pet Nat Carignan (Vin de France): A naturally sparkling Carignan bottled before fermentation is complete to capture its natural bubbles, with nothing added. Light, festive bubbles, a nose of red fruit and spices characteristic of Carignan, and a lively, thirst-quenching palate. An unconventional, locally rooted sparkling wine, rare in this part of the Gard.

Pet Nat Roussanne (Vin de France): A naturally sparkling wine made from Roussanne, a white grape characteristic of the Rhône. Fine bubbles, a nose of white flowers and white-fleshed fruit, and a fresh, subtly aromatic palate. An elegant sparkling white that expresses Roussanne on these southern terroirs.

Pet Nat Ugni Blanc (Vin de France): A naturally sparkling Ugni Blanc in the same vein as Le Clau Blanc, but with bubbles. Light bubbles, a fruity, floral nose and a fresh, thirst-quenching palate. An unconventional sparkling wine that once again demonstrates Ugni Blanc's potential in Romain Le Bars's hands.