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A fresh, approachable and extraordinarily aromatic wine that can be enjoyed as a “primeur” (young wine) from the 3rd Thursday in November.
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The vineyard
Geographical location: The area covered by the Anjou AOC stretches across 128 communes in the Maine-et-Loire department, 14 in the Deux-Sèvres and 9 in Vienne. This regional AOC incorporates a large number of sub-regional and communal (or Village) AOC’s. |
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Surface area: 320 ha (790 acres)History: Monks played a key role in the development of the vineyard, each monastery having its own vineyard or ‘clos’. When Henri II Plantagenet became king of England in 1154, the wines of Anjou were served in the royal court throughout his own reign and then during those of his successors. For almost a thousand years, the crowned heads of France and England all helped to build the reputation of Loire Valley wines. Through this impetus, in the 16th and 17th centuries, the vineyard spread from the banks of the Loire out towards its tributaries.
Types of soil: The Appellation zone covers two distinct regions:
- The “Anjou Noir” or “Black Anjou” area, on dark schist soils (Southeast edge of the Massif Armoricain) is the most extensive;
- The “Anjou Blanc” or “White Anjou”, on white soils resulting from the weathering of chalk (limestone) from the extreme South-west of the Paris Basin, only covers a very limited area.
Climate: Moderate oceanic climate, fairly dry, with a fairly low difference between maximum high-low temperatures - the proverbial Anjou mildness. |
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The wine
Annual production : 16,000 hl
Basic yield: 60 hl/ha
Grape varieties: 100 % Gamay
Dominant growing practices: Density of 4,000 to 5,000 plants/ha. Single or double Guyot pruning.
Tasting
Sensory characteristics: Fresh and highly aromatic, with notes of English candy when made into a “primeur” wine (a wine to be drunk young).
Serving temperature: 14-15°C
Ageing potential: Most Anjou AOC wines blossom within two or three years, “primeur” wines should be drunk before the summer. |
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