Anjou Brissac

France · AOC · Loire Valley

Styles

Natural factors

Schistose or schisto-arenaceous plateau of the Massif armoricain, gently sloping toward the Loire, at elevations of 50 to 90 metres
Shallow soils with low water-holding capacity over a schistose bedrock; veins of rhyolite and spilite in the west creating very stony soils
Slate schists in the north, quarried for several centuries for walls, roofing, flooring, and furniture; the eastern part sits on Cenomanian formations
Foehn effect: a low-rainfall enclave (~585 mm/year), sheltered from oceanic moisture by the hills of the Choletais and the Mauges (~800 mm/year)
Southern mesoclimate: temperatures averaging ~12 °C (+1 °C versus the rest of the département), flora including holm oaks and stone pines; 7 communes to the southwest of Angers

Human factors

Cabernet franc N, locally known as 'plant breton', was planted in the area as early as 1865; Cabernet sauvignon N spread there during the twentieth century (via Wikipedia · CC BY-SA 4.0)
The AOC was recognised on 17 February 1998 at the initiative of the winegrowers of Brissac, who had been pursuing the project since 1979 (via Wikipedia · CC BY-SA 4.0)

Product characteristics

Deep ruby colour, complex nose (red and black fruits, spice, game, oak), a broad and unctuous palate, silky tannins, and a persistent finish
Recommended cellaring: a minimum of 5 to 6 years according to the specifications, up to 10 years or more for the finest vintages

Terroir / wine link

Cabernet sauvignon planted on shallow soils; Cabernet franc reserved for the clay-limestone soils of the Cenomanian or for brown soils over schist

Facts drawn from the cahier's terroir-link section (Lien au terroir) by automatic interpretation — see the source.