Cabernet d’Anjou AOC is an off-dry (demi-sec) pink wine
based on Cabernet, usually Cabernet Franc rather than Cabernet Sauvignon, from the same production area as Anjou AOC from the Anjou district of the Loire valley. The best examples are said to originate from the cliffs around Tigné in the Layon valley (Guide Hachette des Vins 2004, p.895), as well as from Martigné and La Fosse-Tigné (Hugh Johnson: Wine Companion:1991, p.159).
Wine style: Residual sugar content 10 g/l minimum. It is described as being ‘much more refined, and incredibly long-lasting [than Rosé d’Anjou AOC]…it can be quite sweet but usually has very high acidity which can preserve it for decades and makes it an interesting partner for a wide range of savoury dishes,’ (Oxford Companion to Wine: 2006, p.24). One common suggestion is served chilled with a slice of melon.
Production: 2002 197,325hl (Guide Hachette des Vins 2004, p.895).
Producers: Domaine de Bablut (49)*; Château de Bois-Brinçon (49)*; Domaine Pierre Chauvin (49)*; Domaine les Chesnaies – see Béatrice and et Pascal Lambert; Domaine du Fresche (49)*; Les Grandes Vignes (49)*; Béatrice and et Pascal Lambert (37)*; Domaine Vincent Ogereau (49); Domaine de Pas St Martin (49)*; Château de Passavant (49)*; Château Plaisance (49)*; Domaine de Rochambeau (49)*; Domaine du Verger (49)*.