Anjou AOC

Anjou's viticultural roots run deep. Chenin Blanc was planted at the Abbey of Glanfeuil as early as 845 AD, and monks played a vital role in developing the region's vineyards throughout the medieval period. When Henry II became King of England in 1154, Anjou wines were already served at the English royal court. The 16th and 17th centuries brought greater prominence for sweet wines, and by the 17th century the botrytis noble-rot process had been developed. By the early 1800s, Anjou and Savennières wines commanded premium prices in Paris restaurants. The generic Anjou AOC was officially established in 1936.

• Chenin Blanc cultivation documented at Abbey of Glanfeuil since 845 AD
• Wines served at English royal court after Henry II became King in 1154
• Botrytis noble-rot process developed in the 17th century
• Anjou AOC officially created in 1936

Anjou sits within the Middle Loire, enjoying a mild continental climate with temperate oceanic influences from the Atlantic. Annual rainfall is approximately 500mm, and the Vendée forests shield the region from the harshest Atlantic winds, creating a sheltered growing environment with small temperature variations. The soils divide sharply into two distinct zones. 'Black Anjou,' found to the south and west of Angers, is built on schist, slate, and volcanic soils, while 'white Anjou,' to the south-west of Saumur, rests on chalky limestone and clay. The Loire tributaries, the Layon and the Aubance, are critical for the development of noble rot and the production of the region's celebrated sweet wines.

• Mild continental climate with Atlantic maritime influences; ~500mm annual rainfall
• 'Black Anjou': schist, slate, volcanic soils south and west of Angers
• 'White Anjou': chalky limestone and clay south-west of Saumur
• Rivers Layon and Aubance enable noble rot for sweet wine production

Anjou produces more variety of wine styles than any other Loire Valley region. Chenin Blanc dominates, accounting for more than 50% of production, and expresses itself in styles ranging from dry and mineral to lusciously sweet. Reds and rosés account for approximately 65% of total output, built primarily on Cabernet Franc, Cabernet Sauvignon, Gamay, Grolleau, and Pineau d'Aunis. White wines represent 18% of production, with sparkling wines making up a further 16%. Sub-appellations include the dry whites of Savennières, the sweet whites of Coteaux du Layon, Bonnezeaux, and Quarts de Chaume, the premium reds of Anjou-Villages, and sparkling wines under Anjou Mousseux and Crémant de Loire. Production of dry Chenin Blanc has grown considerably in recent years.

• 65% reds and rosés, 18% whites, 16% sparkling wines
• Chenin Blanc is the dominant white grape, over 50% of production
• Sweet wines from Coteaux du Layon, Bonnezeaux, and Quarts de Chaume rank among France's finest
• Anjou-Villages (1987) and Anjou-Villages Brissac (1998) designate premium red wine areas

The generic Anjou AOC sits at the base of a layered classification system. While wines sold simply as Anjou are not considered particularly prestigious, the network of sub-regional appellations includes some of the Loire's most highly regarded wines. Anjou-Villages, created in 1987, limits yields to 55 hl/ha for premium red production. Anjou-Villages Brissac followed in 1998. The full list of sub-appellations includes Savennières, Coteaux du Layon, Coteaux de l'Aubance, Bonnezeaux, Quarts de Chaume, Anjou Coteaux de la Loire, Anjou Blanc, Rosé d'Anjou, Cabernet d'Anjou, Anjou Gamay, and Anjou Mousseux. The region spans 151 communes across three departments: 128 in Maine-et-Loire, 14 in Deux-Sèvres, and 9 in Vienne.

• Generic Anjou AOC officially created in 1936
• Anjou-Villages AOC established 1987; yields capped at 55 hl/ha
• Anjou-Villages Brissac received its own AOC in 1998
• Sub-appellations include Savennières, Quarts de Chaume, Bonnezeaux, and Coteaux du Layon

Anjou is home to more than 800 wineries, ranging from large négociants to small domaines working with biodynamic viticulture. Richard Leroy, Château Pierre-Bise, and Domaine des Baumard are among the most internationally recognised names. Moulin Touchais is celebrated for long-lived sweet Chenin Blanc, while La Coulée de Serrant, within Savennières, is one of the Loire's most iconic single-vineyard estates. Domaine de la Soucherie, Domaine des Coteaux Blancs, and Château de Bois-Brinçon round out a strong collective of quality-focused producers.

• More than 800 wineries operate across the Anjou wine region
• Richard Leroy and Château Pierre-Bise are internationally recognised quality leaders
• Moulin Touchais is renowned for long-lived sweet Chenin Blanc
• La Coulée de Serrant is one of the Loire Valley's most iconic single-vineyard estates