Anjou Blanc ditty Blancs. (the Loire Project 2025)

This past week we continued down the Chenin Blanc road that we finished on in our last post. Pouring  a blind, composed of two Anjou based Chenin Blancs and two others from Saumur. As you can see in the map below the lines of the regions are quite blurry, ebbing and flowing from riverbank to riverbank, with sprinkles of sub appellations like the Coteaux du Layon hugging the Layon River with sweet wines and Savennieres to the north. Anjou, like I stated in the previous post can be somewhat confusing but when you condense it down, it really is just a rich variety of soil, in a landscape of vignerons dedicated to the making the best wines possible on the soil type they inhabit. Those variables along with being the "in-between" zone from the maritime Atlantic ocean influenced eastern Loire to the continental climate in the west side of the Loire make is a rich region for producers pushing the boundaries and embracing the nuances Anjou and its storied sub appellations have to offer!

 

As we continue to research, investigate and taste our way up the ladder of Chenin Blancs from Anjou we present this weeks 4 Wines of Loire.

The Wines and Blind Notes in order of preference.

CLOTILDE LEGRAND A L'ECARTE SAUMUR BLANC 2021 (88PTS)

Aromas of baked apple, limestone, straw and almond blossoms.

Palate is bright and angular with lots of citrus on the front initially. As it opens and evolves the midpalate fleshes out and a richer more mineral driven wine emerges with a complex balance of stonefruit and nuances that roll into the finish with grace. Lemon peel, beeswax, dried chamomile, rustic apple, old wood, crushed stone and a touch of herbal savory hints linger in the finish. Complex yet inviting with just the right amount of austereness to balance out the fruit.

CHATEAU SOUCHERIE ANJOU BLANC 2023 (86PTS)

Subtle crisp clean citrus aromas up front with gentle savory accents of bouillon cube, dandelion and hay that open into green apple, floral dry grass, lemon and a touch of sea urchin. Palate is apple skins, fresh citrus zest, wild flowers, spring water, wet stone, saffron and tart apple. Fresh bright and springy wine with interesting complexity that adds depth and intrigue. Clean and bright but underlying nuances that keep it interesting throughout!

EMMANUEL HAGET ANITYA SAUMUR BLANC2019 (85PTS)

Complex aromas of campfire kissed pears, wool blankets layered with earthy rye grain, wet stone, beeswax, green apple skins, nutmeg and unripe stonefruit. Interesting wine with lots of austere character that masks some of the ripe autumn orchard fleshy fruit on the front, but as the fruit emerges so does the acidity that continues to slowly build into the finish. Stoney fruit with glimpses of wet wool and barnyard, apple skin, mustard greens, earthy mushroom, composted orchard, rustic rye, spearmint and lemon balm. Some aspects of this wine I absolutely loved but just lacked a touch of cohesion to bring the whole experience together. 

NICOLAS REAU ATTENTION CHENIN MERCHANT ANJOU 2023 (80PTS)

Aromas of tart apple cider, limestone, wet straw and citrus zest.

Palate follows and is very cideresque. Juicy apple flesh, baked pear, juicy fruit gum, light fennel and warm spice glimpses that linger with citrus peel zest and minerality on the finish. Easy drinker, lacks real complexity and structure but as a cider fan, I enjoyed it.

After sipping these over the course of a few days, I spent a little time organizing the Loire library of cellar bottles and trying to find more rabbit holes of information on the distinction between Anjou whites and Saumur whites. My findings have been limited and most information glosses past Saumur describing it as a bridge from Anjou to Saumur Champigny and talk about how it is also the heart of sparkling wines of the Loire.  Personally after sipping through a handful of them so far in this deep dive, my observations are that Anjou Blancs tend to express themselves on the linear, leaner side with citrus and white floral crispness and the Saumur Blancs tend to have more depth and roundness and lean on the more austere and fleshy apple & pear notes. With a round of heavy hitting wines chilling in the fridge for this week expect another round with higher prices and hopefully more mind blowing results, not that any of these were showing poorly, I am just excited to be moving up the price ladder and am optimistic that some of this weeks offerings will really wow me!

In the meantime I was finally able to track down a few bottles of sweet chenin based wines from Anjou. 

DOMAINE DE CLAYOU COTEAUX DU LAYON 2023 (84PTS)

Viscous body with long slow tears sticking to the glass. 

Aromas of honey dipped stonefruit, lemon peel, dried straw, mango and pineapple spears.

Palate follows with bright acidity interwoven with sweet lush fruit. Sweet, yes... but never gets too cloying with layers of citrus brightness to contrast the round honey dipped tropical notes. Soft botrytis nuances linger with depth and interest. Solid sweet wine for right around $20.

I will talk more about the sweet side of Chenin as we move into the depths of Anjou and I let some recently acquired older vintage Moulin Touchais offerings from 2006 and 1997 settle in the cellar.

Below is another reference for where in the Loire you can find the wines sipped above.

                          

Thanks for all of the new readers that seem to be making their way over to the Bottle Forager.

And for those not as enthralled in the Loire Valley wines as I am just yet, I will have some more whiskey content and cider talk coming soon as I get acquainted with some recently acquired bottles in the cellar and have a tasting with a few whiskey heads happening at the end of this week.

Till then, cheers!

Anjou... it's Complicated (the Loire Project 2025)

As we take a pause from the Chinon region of the Loire Valley we move slightly west into Anjou and open the can of worms that comes with it. Anjou is kind of a little bit of everything. It's been called the most & least interesting region of the Loire. There are wines from Anjou that define the valley and are the most esteemed sought after bottles in all the world like Clos Rougeard or the fine Savenniers from Coullee Serrant. Anjou can hold some of the brightest stars in the wine world but also is known for some mass marketed juice that simply checks a few boxes but lacks the transcendental nature of what Anjou wines can be!

The Anjou region is broad and can be broken down into into quite a few sub regions with styles and characteristics varying greatly. From the laser focused Chenins of Savenniers to the Deep Savory Cab Francs of Saumur Champigny to the sweet nectars of Quarts de Chaume. Anjou is well, yeah it's complicated!

 ANJOU

-A third of all wine production in Loire comes from Anjou

-Most of the production comes from a broad sweep just south of the Loire River and stretches west to the Nantes Region and east to into the Saumur, that nestles against neighboring Chinon and Saint-Nicolas-du Bourgueil.

-Two small tributaries of the Loire River define its sub appellations (those bering the Layon & Aubance Rivers)

-the Layon River flows from southeast to northwest following the line of the Layon fault. To the west of the fault lies Anjou Noir (west) and Anjou Blanc (east). Not named after the grape colors which is typical for noir and blanc but to describe the soils color.

-Anjou Noir (west bank of the Layon) Amorican Massif, dark soils comprised of ancient volcanic metamorphic rocks and gentle slopes.

-Anjou Blanc (east bank of the Layon) Younger limestone based schist soils of the Paris basin with steep rocky inclines sometimes described as chaotic!

-After Phylloxera most vineyards in Anjou were replanted on the Anjou Noir side or left bank (gentle slopes) of the Layon, with shortages of labor from WWII many classic chenin blanc areas were replanted with cabernet franc and cabernet sauvignon along with a few other red varieties and less care was taken in soil health and general care of the vineyards. More focus went into high volume, easy to work vineyards. The result was an awkward period for Anjou and the lack of high quality grapes created a catalyst for rose' production.

-Rose d'Anjou and Cabernet d'Anjou became the budget roses of France and were embraced as a quaffable day drinker that it continues in reputation today. The high acid red grapes of Anjou led to a style of rose that contained some residual sugar to balance its tartness with sweetness. This has become the flagship rose of Anjou. 

-Along with increased rose production, sparkling wine from chenin blanc became another marketable offering but the reputation of Anjou still struggled to gain the reputation it once held.

-Anjou labeling became more scarce and some producers started opting for just putting the generic Vin de France on their labels as it gave them more stylistic freedom and it seemed the days of noble wines for the kings of Anjou were long gone...

This seems like a fitting moment to introduce the "two from Anjou tasting" I recently had that started this funhouse designed rabbit hole of what defines this region?

Bois Brincon BB Rouge Anjou 2021 (90pts)

Aromas of stewed red fruits mingle with touches of cured game, floral potpourri, black olive, macerated overipe raspberry glimpses cut into a green woodsy funk that adds layers of mystery as it whirls through nuances of fennel, hay and cherry skins. Palate is locked in with fleshy red apple accented by tart cranberry and raspberry. Ebbing and flowing with grace. Great interplay of fruit and earth, soft supple mouth but crisp clean acidity to balance. Finish is polished and focused and seems like its got just the right amount of age to harmonize and unify this wine into a delicious offering!

Nicolas Reau Anjou Ange 2022 (72pts)

Initial punch of brettanomyces on the nose with some classic dark red fruit and earthiness slowly emerging as I try to swirl the barnyard out of the glass. Sour bing cherry, tomato leaf, some savory herbaceous qualities but a pronounced horseshit forward glass of volatile acidity. Palate confirms what the nose kept telling me. Barnyard brett from the front to the back of the palate. Fruit opens a bit midpalate but never outshines the brett forward qualities inherent in every aspect of this wines flavors. 

So with my head swirling with how good that BB Rouge was, especially considering it was the cheapest of the bottles I have opened... I started to do some of that research I shared above. What is Anjou? I scoured more wine books, youtubes, podcasts and blogs and began learning some of the facts I shared above regarding its complicated layers of terroir, fruit quality and styles. I discussed, listened and researched even deeper as I sorted things out and started to get a bit more of a handle on the region. 

As I paused to regroup and absorb all this new info dealing with the facts and theory of Anjou, I was simultaneously offered an opportunity to attend a wine event down in Boston that being hosted by Kermit Lynch. It was called the "Next Generation Tour". I'm not going to get too long winded on who Kermit Lynch is and why he is so important, maybe a future post, but I will simply state, Kermit is an importer of some of the finest and exciting wines I have encountered in my life and a few of these producers pouring their wines are part of my Loire Valley selections. 

 After confirming my attendance and making arrangements to be away from the family for an afternoon, I reached out to my favorite wine buddy who lives in the greater Boston area and it just so happened that he also was planning on attending. I had been in the midst of long winded email conversations with him over this current deep dive into Loire and it is actually through this friend that I have gotten to try some of the most sought after and eye opening offerings in my life. After talking about meeting up he suggested we get lunch after and hunker down to taste a few choice Chenin Blancs before I head back to Maine.

Plans were made and off I went road trippin to my old stomping grounds in Boston.

Not that much of my high school days were spent on Newbury st. but yes I was a child of the greater Boston area and spent many of my high school days bouncing from Harvard Square to Cambridge and anywhere I could catch a good jam band playing or take in some art and culture. Needless to say, a Boston trip is always slightly nostalgic for me.

The tasting event was well done, spread out enough that we were able to make our way through the different producers and sample through the "Next Generation" of winemakers taking on the legacy their parents built!

After checking all our boxes and taking some notes on the highlights and lowlights of the event we wasted no time making an exit, grabbed some soup dumplings for lunch and made our way back to my buddies house to crack open a few wines.

I had brought a unique offering that was recommended by the folks that run Maine & Loire up in Portland, Maine and my buddy had a treat in store for me to sip alongside.

Domaine Belargus Quarts 2020

Wow my original impression and tasting notes on this were:

Matchy nose on the front opens to some tangy peach fuzz, rocky citrus, beeswax, flint, and orange blossom.

Evolving palate that rolls along the line of austere yet playful as it ebbs and flows with funky fruit and layered minerality.

Salted lemons, musty old lambic wood, dried apricot, floral honey, flint. dandelion, bergamot, crushed rocks, glacial melt.

Complex wine that kept on giving after sipping side by side with a few other chenin blancs, this one kept whispering to revisit over and over.

Since sipping this wine this past week, research has taken me into a deep dive into this producer. Ivan Massonnat, the man behind Domaine Belargus and what once seemed a peculiar move by a Parisian businessman to purchase part of the Quarts-du-Chaume (Loires only Grand Cru designation) has turned out a great move. Historically the Quarts is an area known for its sweet wines and to start producing dry electric chenins here seemed avante garde. However a new modern approach seems very much to be creating results that are getting the wine worlds attention. Along with his site in Quarts-du-Chaume, he also has parcels in Savennieres and the Layon Valley where he practices biodynamic growing, hand harvesting in multiple passes, and letting the terroir speak. Sourcing from these distinct sites,  Ivan conjures up electric dry chenins and in exceptional vintages also a line of unicorn status sweet wines. He is pushing boundaries and has good company in his endeavor. More to come about Domaine Belargus as we work our way through the Chenin Blancs' of Anjou!

Speaking of which, this bottle of Les Perruches I brought along was a nice contrast and comparison to the Quarts. Along with these two, my friend also opened a Sadie Family Skurfberg Chenin Blanc from South Africa, which was lovely but had more on the opulence side and lacked acidity to stand up with these racey Anjou Chenins! 

Bruno Dubois Les Perruches 2020

Ripe fruits on the nose with grilled pineapple, smoked apples and floral honey setting the foundation and touches of herbal whiffs underneath.

Palate follows with layered apple compote, baked pear, lemon peel acidity, some rocky limestone chalkiness adds some

depth and complexity with a soft warm spice that lingers. Ripe fruit galore.

Well here I stand, toe dipped into Anjou with a mixed case of Saumur Blanc, Anjou Blanc and Savennierers ready to be investigated, stay tuned for some in depth compare and contrasts as we taste the terroir of Anjou and learn more about Anjous' sub appellations!