Our wines

Red Wines

Anjou Rouge 2018


  • 6,80€

  • /tax incl. PU *exclusive price
  • Vintage : 2018
  • Volume : 75
  • Grape : Cabernet Franc 70% et Cabernet Sauvignon 30%
  • Concours des vignerons indépendants 2020
    Médaille de Bronze

  • Guide Hachette 2019
    One star

  • Salon interloire 2019 2019
    Médaille d'Or

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Winemaking Criteria

We proceed to a careful work in the vineyard : adapted pruning, grass in vine rows. Harvests of Cabernet Franc and Cabernet Sauvignon  were delicately made on October 1st, 20th and 26th, with a nice maturity. Complete destemming and sortings are made in the cellar. Short temperature-controlled maceration (23 to 26°C, 73.4 to 78.8°F) occured during 15 days. A part of the cuvee went on thermovinification, in order to get a nice « crunchiness ».

In December, at the end of the malolactic fermentation, we delicately aerate the wine after racking. Sulfites are lightly added in order to keep the aroma complexity. Filtering was made through diatomaceous earth, and Anjou Rouge was bottled in April 2017

A Sensory Experience

The greatly deep dark red robe shows some blue hues…The very expressive and charming nose is dominated by cooked and caramelized red berries (raspberry, strawberry), a hint of blackberries and blueberries. Some floral aromas of rose and iris bring freshness, with a touch of liquorice. The mouth is smooth and velvety. The fine and delicate balance is just “gourmet”.

Wine and Food Matching

Served at a slightly fresh temperature (13 to 16°C, 55.4 to 60.8°F) , our Anjou Rouge  will delicately match:

  • Delicatessen (Rillauds d’Anjou, “Rillettes” (potter mince), smoked ham…) 
  • Fleshy river fish, with some red wine reduction butter sauce
  • “Pot au feu” or veal’s head, 
  • Cold or fried boudin noir (blood sausage), grilled pork
  • Beef tartar or carpaccio,
  • Soft cheeses: “Reblochon”, “Brie”, “Farm Camembert”…

This wine is already nice and should be tasted over the next two years.
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