ANJOU

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ANJOU

Did you Know ?

The monasteries played a major role in helping to develop the Anjou vineyards, as each had its own enclosed plot of vines. When Henry Plantagenet became King Henry II of England in 1154, the royal court began to serve Anjou wines, and continued to do so even after his death - so for nearly a thousand years, the crowned heads of France and England had a part in boosting recognition of Loire Valley wines..This regional AOC encompasses many subregional and communal AOCs such as anjou-blanc, anjou-rouge, anjou-gamay  and anjou-fines-bulles

Climate

Clima

Temperate oceanic climate, generally dry, illustrating the proverbial "Douceur Angevin" - the mildness of Anjou

Soil type

Dark schist soils known as "Anjou Noir"
Terres Blanches (White Earth), the altered tuffeau limestone known as "Anjou Blanc"

Varietals

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Red: Cabernet Franc, Cabernet Sauvignon, Pineau d’Aunis et Grolleau, Gamay.

White: Chenin, Sauvignon, Chardonnay.

Color(s) and Styles(s)

Dry white, red, sparkling (white-rosé)

Annual production*

70 400 hl

Or around 9 386 700 bottles

tonneau

Producers

400

producteur

Basic Yield

Reds and whites: 60 hl/ha

Sparkling: 67 hl/ha

rendement

Conservation

10°-17°

elevage 2 to 3 years

Whites 10°
Sparkling 6°
Reds 16°-17°
Gamay 14°-15°

Anjou Gamay are Best enjoyed young

Accords mets et vins

Menu
Main Course

Reds

White meats

Charcuterie

Stuffed baked vegetables and mushrooms.

Whites

Lobster

Scallops

Turbot

Vegetable casserole

Chicken with wild mushrooms and cream

Lamb tagine

Degustation
Look

Red: Ruby red in colour

White: Golden yellow in colour

Nose

Red: Elegant aromas of red fruit and flowers (iris and violet). 

Anjou Gamay: Fresh and supple with aromas of red fruit and white flowers.

White: Concentrated nose of honey and apricot (from schist soils) or floral

Palate

Red: Fresh on the palate with fine tannins.

Anjou Gamay: Made to be enjoyed young when vinified as a primeur.

* Annual average over the last 5 years

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