Anjou > Anjou

Anjou

Add to favorite Share

This important appellation dates its winegrowing influence back over 1,000 years. Today it is best known for its fruity rosé and red wines.

Vineyard

Location:This appellation covers 128 communes in Maine-et-Loire, 14 in Deux Sèvres, and 9 in Vienne. It also includes a number of subregional and communal AOC.

Surface Area:

  • Red: 1,400 hectares / 3,459 acres (plus 320 hectares / 791 acres of Anjou Gamay)
  • White: 900 hectares / 2,224 acres
  • Anjou Pétillant/Anjou Mousseux Sparkling: 80 hectares / 198 acres

Soil:The appellation comprises two distinct regions: “Anjou Noir” on dark schist soil on the southeast edge of the Massif Armoricain that covers the wides area. “Anjou Blanc,” with white limestone chalk soils, covers a much smaller area.

Climate: Anjou has a temperate maritime climate that is mainly dry, with a narrow variation in temperature, known as the proverbial douceur angevine (Anjou sweetness).

Wine

Annual Production:

  • Red: 70,000 hl / 1,849,204 gallons
  • White: 45,000 hl / 1,188,774 gallons
  • Fine sparkling wines: 3,500 hl / 92,460 gallons

Yield:

  • 60 hl/ha

Grape Varieties:

  • Red: Cabernet Franc, Cabernet Sauvignon, Pineau d’Aunis, Gamay
  • White: Chenin Blanc (80% minimum), Sauvignon Blanc, Chardonnay

Growing/Production Practices: Density 4-5,000 vines/hectare. Single or double Guyot pruning is used.

Tasting Notes

White

  • Appearance: Pale yellow to gold
  • Nose: Soft stone fruit, especially apricot, honey or white flowers
  • Flavors: Refreshing and dry with fresh fruit and mineral notes and crisp acidity

Red

  • Appearance: Bright ruby red
  • Nose: Notes of red berries and violets
  • Flavors: Medium-bodied with fresh fruit flavors and fine tannins

Food Pairings

  • Pair red Anjou with stuffed mushrooms or peppers.
  • White Anjou is a wonderful partner for savory tarts and grilled fish.
  • Sparkling Anjou complements charcuterie and appetizers, as well as fruity desserts.
 
});