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Red Wines

Anjou Rouge 2018


  • 7,60€

  • /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

  • Careful work in the vineyard : adapted pruning, grass in vine rows
  • Delicate harvest on October 6 to 8th, with a nice maturity on this early vintage
  • Complete destemming and sorting in the cellar. Short temperature-controlled maceration (23 to 26°C, 73.4 to 78.8°F) from 13 to 24 days. A part of the cuvee went on thermo-vinification, 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
  • Filtered and bottled in Spring 2019 

A Sensory Experience

The red robe shows some dark purple hues, sign of a great finesse and a subtle concentration.

The nose exudes aromas of blackberry and blackcurrant, red berry jelly (raspberry and cherry) and a hint of flower. This spring wine is really expressive, charming and “gourmet”.

The mouth is smooth, velvety, well-balanced and bracing. The delicate structure will perfectly match numerous dishes, either light or a bit denser.

Wine and Food Matching

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

  • Delicatessen (Rillauds d’Anjou, “Rillettes” (potter mince), smoked ham…)
  • Fleshy river fish, with some red wine reduction butter sauce
  • Cold or fried boudin noir (blood sausage), grilled pork and lamb
  • 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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