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
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
Red: Cabernet Franc, Cabernet Sauvignon, Pineau d’Aunis et Grolleau, Gamay.
White: Chenin, Sauvignon, Chardonnay.
Dry white, red, sparkling (white-rosé)
Annual production*
71 600 hl
Or around 9 546 667 bottles
Producers
400
Basic Yield
Reds and whites: 60 hl/ha
Sparkling: 67 hl/ha
Conservation
10°-17°
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
Red: Ruby red in colour
White: Golden yellow in colour
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
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
