Geographically, Anjou is divided into two dominant profiles, based on soil types. The first, known as “Anjou Blanc,” lies toward the west of the appellation, where chalky limestone soils impart a lighter, more energetic expression of Chenin. Then there’s “Anjou Noir,” referring to the dark volcanic schist soils of the easternmost edge of the Massif Armorican, where Chenin assumes a richer, more full-bodied character.
Sourced from vineyards that fall exactly along the border of Anjou’s two sub-regions, this gorgeously subtle expression from fourth-generation winemaker Pascal Biotteau comes from the village of Saint-Jean-de-Mauvrets, situated on the old Roman road from Angers to Poitiers. Combining the fresh acidity of the “Anjou Blanc” limestone with the flinty, mouth-coating richness of the “Anjou Noir,” this wine offers a beautiful composite picture of Anjou as a whole, with honeyed notes of apricot giving way to a tangy mineral finish.
