Cabernet d'Anjou

France · AOC · Loire Valley

Styles

Natural factors

A zone straddling the Massif armoricain (schists, 'Anjou noir') to the west and the Paris Basin (tuffeau chalk, 'Anjou blanc') to the east.
88 communes spread across 3 départements: Maine-et-Loire (68), Deux-Sèvres (11), and Vienne (9).
Poor soils with moderate water retention but good thermal behaviour, derived from highly varied geological formations.
Foehn effect: the hills of the Choletais and the Mauges block oceanic moisture, limiting rainfall to ~585 mm/year versus ~800 mm in the Choletais.
Temperate oceanic climate softened by the Loire (a thermal regulator) and a hillside setting, captured in the expression 'douceur angevine'. (via Wikipedia · CC BY-SA 4.0)

Human factors

After the phylloxera crisis, Cabernet franc and Cabernet sauvignon established themselves as the dominant varieties, giving rise to the region's emblematic rosé AOCs.
In the 18th century, Dutch trade was so flourishing that the Layon was canalised to facilitate the transport of wines.

Product characteristics

Sweet to medium-sweet rosé, candy-pink in colour with salmon highlights, aromas of small red fruits (strawberry, redcurrant), rose, and English candy. (via Wikipedia · CC BY-SA 4.0)
On the palate, a balance of freshness and roundness with intense aromatic persistence; best enjoyed within two years.

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