Mary Taylor Pascal Biotteau Anjou Rouge

Winemaking in this area of the Touraine stretches back to Gallo-Roman times and proliferated during the Christian era. After the turn of the first millennium and the Viking and Barbarian Invasions, Benedictine monks largely created and maintained vineyards and thus created vine culture in such areas we know well today; Vouvray, Bourgeiuil, Sancerre and Anjoy, the second major city along the Loire River aftger Nantes.

Cabernet Franc, otherwise know as ‘Breton’, is dominant In the Touraine for good reason. This unique combination of microclimate and tuffeau soil (chalk from the Paris basin), allows a Cab Franc that at its best smells of chalk, sandalwood, dried flowers, deep currant and licorice. This Anjou from the Biotteau Family captures precisely this magic.

The Chateau d’Avrille, where famille Biotteau make our Anjou Rouge is technically in AOC Anjou-Villages Brissac which is also know as the Coteaux de l”Aubance, an AOP for sweet wine. Just on the fault line of where the Massif Armoricain (slate) soil meets the aforementioned tuffeau is where you have Biotteau vineyards. This creates a pure mineral style of wine on one side and a lush rich style on the other. We vinify each parcel separately and make a blend each year that shows a balanced picture of the wines of the Anjou.