Blog: The Wines of the Loire Part Three >> Anjou-Saumur
Photos from a past visit to the Loire Valley's Anjou-Saumur: 1. Morning fog near the Layon; 2. Beth Becker at Château Piere-Bise; 3. Tasting at Château Pierre-Bise; 4. Les Treilles in Coteaux-du-Layon; 5.Tasting at Domaine des Baumard ; 6. Jesse with Nicolas Joly; 7. Quarts de Chaumes; 8. Boudin noir and apples à la Jo Pithon; 9. Beth in Saumur; 10. Nady Foucault of Clos Rougeard
Anjou-Saumur is the largest region of the Loire Valley and is one of its most diverse. The Cabernet Franc growing areas of the Touraine (Chinon and Bourgeuil) continue into Saumur-Champigny (meaning "field of fire") where the red wines are particularly aromatic. The "Saumur" appellation serves as a catch all and may be still and red or white but more than half of Saumur wines are sparkling. Further west, Anjou is known for its off-dry Anjou Rosé which is made from the local Grolleau grape variety.
But the real pursuit of Anjou is sweet and golden Chenin Blanc produced in a luscious dessert style in Coteaux-du-Layon and its crus of Quarts de Chaume, and Bonnezeaux. These sweet Chenins are the result of passerillage (late harvest) or pourriture noble (botrytis). The difference between a sweet passerillage wine and a sweet pourriture noble wine is remarkable and becomes crystal clear for a taster visiting the region.
Perhaps most importantly is the dry and powerful Savennières where the biodynamic guru Nicolas Joly holds court among many other worldclass producers.
I recently wrote a few words about the Loire on our website. Click here and scroll down to read more about all the diversity and pleasure that the Loire has to offer.
