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.

 

Vineyard

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
• Rosé d’Anjou: 2,400 hectares / 5,930 acres
• Cabernet de Saumur: 75 hectares / 185 acres

 

Wine

Annual Production:

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

Yield:

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

Grape Varieties:

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

Residual Sugar Content:

• Cabernet d’Anjou: 10 g/L minimum
• Rosé 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