About this WINE
Frederic Mabileau
Anjou-Saumur
Anjou-Saumur is a Mid-west Loire region most famous for the fine sweet Chenin Blanc wines of Bonnezeaux, Coteaux du Layon (including the exemplary - if tiny- Quarts de Chaume appellation) and Coteaux de l'Aubance.
The bulk of the wines produced in the Anjou region comprise the bland `Rosé d'Anjou' (made from the Grolleau grape) and marginally better Cabernet d'Anjou; Some smoky dry Anjou Chenin Blanc also produced.
The Saumur region's bread and butter is its Mousseux, while it also produces some dry Saumur Chenin (similar to Anjou's version) and some impressive Cabernet Franc, chalky dry thanks to the `tuffeau' soils.
Chenin Blanc
Chenin Blanc is an important white grape variety planted in the Anjou-Saumur and Touraine regions of the Loire Valley and the most widely planted varietal grape in South Africa.
In the Loire it produces high quality dry wines in Savenniéres, and luscious sweet, dessert wines in Coteaux du Layon, Bonnezeaux and Quarts de Chaume. In Vouvray and Montlouis it can be dry, medium dry, or sweet, and still or sparkling. Whether dry or sweet, the best Loire Chenin Blancs possess marvellously concentrated rich, honeyed fruit together with refreshingly vibrant acidity. It is Chenin Blanc's high acidity that enable the wines to age so well.
In South Africa Chenin Blanc is easier to grow and is prized for its versatility. It is used as a cheap blending option with Chardonnay, Colombard, and Muscat but also bottled unblended. The best producers keep their yields low and produce impressive mouthfilling wines.
Description
Frédéric Mabileau is famed as the leading light of St Nicolas de Bourgueil. He also makes this excellent Chenin Blanc from a hectare in Saumur on the hill of Puy-Notre-Dame. This is a wonderful blend of ripe, juicy peach, apricot and pineapple fruit, balanced with mouth-watering acidity and a lick of toasty oak. The soil is well-exposed with a high limestone content, yielding this wonderful juxtaposition of ripeness and freshness in the wine. Careful fermentation and ageing in large oak barrels give complexity and texture. Drink now to 2035.
Adam Bruntlett, Wine Buyer, Berry Bros. & Rudd (Mar 2021)
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