3. Anjou-Saumur

Question 1

Anjou-Saumur

1. Anjou (3)
   
   1. Heartland of Loire, Angers
   2. S Slopes, mix of Vol, Meta, S, Lime + Carbon Rock
   3. M, drier + warmer vs PN - Shelter
2. Sub ACs (7)
   
   1. Cab d’A - Rosé M-Sw
   2. Rosé d/A M-Dry
   3. Rosé d/L Dry also in T + Sau
   4. A Blanc - Most Com, S + Carbon nr River. 80% CB w Ch + SB used in Bl
   5. A-CdL W 100% CB 400l B part MLF
   6. A-V Most serious R 1987 Brissac
   7. A-G / A Rouge - G-based

Answer 1

Anjou-Saumur – 17,400ha

1. Heartland of the Loire valley, mostly around and south of Angers
2. Steep slopes made from a mixture of volcanic, metamorphic, schist, limestone & carboniferous rock
3. Maritime climate but drier (only 500mm rainfall) & warmer vs. Pays Nantais. Sheltered by Vendée woods

_Key AC_s:

A. Anjou (R/W/R) – ha

Key sub-ACs:

1. Cabernet d’Anjou (Rosé): medium-sweet from Cab Sauvignon & Cab Franc; hi acidity -> age-worthy
2. Rosé d’Anjou (Rosé): medium-dry from Grolleau, Cab Franc & Gamay blend; quality improving
3. Rosé de Loire (Rosé): dry, min 30% Cabernet grapes; can be produced in Touraine & Saumur too
4. Anjou blanc (W): most common & most successful when produced on schist & carboniferous rock close to the river. Min 80% Chenin blanc w Chardonnay & Sauvignon blanc increasingly used in the blend.
5. Anjou-Coteaux de Loire (W): 100% Chenin blanc; sometimes aged in 400l barriques with partial MLF
6. Anjou-Villages (R): most serious red wine AC; created in 1987. Brissac – best area with its own suffix AC
7. Anjou-Gamay (R) / Anjou Rouge (R): Gamay-based and catch all for lighter, crisp red wines.

Question 2

Saumur (3)

1. Sub ACs
   
   1. S-Champ
   2. Cab de S - Rosé
   3. C de S - M-Sw CB

Answer 2

B. Saumur (R/W/R)

Key Sub ACs

1. Saumur-Champigny (R/W) -1,300ha: named after
2. Cabernet de Saumur (Rosé): drier & less ambitious vs. Cabernet d’Anjou
3. Coteaux de Saumur (W): medium-sweet made in small quantities from Chenin blanc.

Question 3

Coteaux du Layon - Right Bank of River L

Specialises in wines made from Bot affected ? can also be dried on ? if no Bot

F fruit + acidity of GER wines + body + alc

Restricted Yields! CdL = ?h/L QdC GC AOC = ? (lower)

Sub ACs (3)

1. Quarts de Chaume / Bonnezeaux - Sw
2. Chaume - Ext top Q + long lasting CB

Answer 3

C. Coteaux du Layon (Sweet whites) – 1,400ha

Specialised in wines made from Botrytis-affected Chenin Blanc grapes. Can also be dried on vine.

Fresh fruit character and acidity of sweet German wines but with more body & alcohol.

Restricted Yields: C-du Layon = 35h/L Quarts de Chaume GC AOC = 20h/L

Key sub ACs:

1. Quarts de Chaume (W) / Bonnezeaux (W): top sites for some of the world’s greatest sweet whites
2. Chaume (W): extremely top quality & long lasting sweet wines from Chenin blanc

Question 4

Savennieres (3)

1. N bank of L, S/W of A
2. Dry area with rocky sch Soil + Slopes to edge of ?, Yields
3. Dry, CB with min, Needs 4-5 yrs

Sub ACs (2)

1. La Roche-a-M /
2. Coulée-d-S - S face Sch, int, comp, a-worthy. CdS monopoly of N Joly,

Answer 4

D. Savennieres (W)

1. North bank of the Loire; immediately South-west of Angers
2. Dry area with rocky schist soils that slope to the river’s edge; restrictive yields
3. Dry, minerally Chenin blanc that can be perceived as steely & tart young; requires 4-5 yrs to mellow

2 sub-ACs:

La Roche-aux-Moines (W) / Coulée de Serrant (W) : south facing schist slopes near Angers; intense, complex & age-worthy whites. CdSerrant monopoly of Nicolas Joly, leading champion of biodynamics