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Cabernet d’Anjou

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Appellations Cabernet d’Anjou, Cabernet de Saumur, Rosé d’Anjou

These slightly sweet rosés should not be limited to summer sipping, they are excellent accompaniments to a wide range of cuisines and make excellent aperitifs all year long as well.



Location: The Cabernet d’Anjou and Rosé d’Anjou appellations overlap with the AOC Anjou; the Cabernet de Saumur area is identical to the AOC Saumur region.

Surface Area:

  • Cabernet d’Anjou: 4,000 hectares / 9,884 acres
  • RosĂ© d’Anjou: 2,400 hectares / 5,930 acres
  • Cabernet de Saumur: 75 hectares / 185 acres



Annual Production:

  • Cabernet d’Anjou: 250,000 hl / 6,604,301 gallons
  • RosĂ© d’Anjou: 155,000 hl / 4,094,667 gallons
  • Cabernet de Saumur: 5,000 hl / 132,086 gallons


  • 55 hl/ha Cabernet d’Anjou
  • 60 hl/ha RosĂ© d’Anjou and Cabernet de Saumur

Grape Varieties:

  • Cabernet d’Anjou and Cabernet de Saumur: Cabernet Franc, Cabernet Sauvignon
  • RosĂ© d’Anjou: Grolleau, Cabernet Franc, Cabernet Sauvignon, Pineau d’Aunis, Gamay, Malbec

Residual Sugar Content:

  • Cabernet d’Anjou: 10 g/L minimum
  • RosĂ© d’Anjou: 7 g/L minimum, generally less than 20 g/L
  • Cabernet de Saumur: 10 g/L maximum


Tasting Notes

  • Appearance: Bright raspberry red or pale pink
  • Nose: Aromas of gooseberry, strawberry, roses with mint, white pepper
  • Flavors: Bursting with red berry and fruit flavors, slightly sweet with lively acidity to keep them refreshing.


Food Pairings

  • Prosciutto and melon
  • Conch fritters or other fried fish dishes
  • Spicy chicken enchilladas