Mary Taylor, Pascal Biotteau, Anjou Rouge, Loire Valley, France
80% Cabernet Franc, 20% Cabernet Sauvignon
This extremely conscientious farm in the Coteaux de L’Aubance within the Anjou-Villages is run by a winemaking family, known by Biotteau. This is the fourth generation of Biotteau to make wine here. Today the family is hyper sensitive to respect the land and the winery is HVE level 3 certified.
The Anjou Rouge comes from 25-30 years old vines. The wine is made using no additives, and is macerated for 10 days in ambient temperature with ambient yeasts.
The wine is non-filtered and is aged in stainless steel tanks.
Delightfully uncomplicated blackberry, cherry, and blueberry, with a lush roundness and harmonious tannins that leave you with dark, ripe fruit notes sticking to your cheeks.