Anjou Rouge "Cuvée Tradition" 2017

We proceeded to a careful work in the vineyard : adapted pruning, grass in vine rows. Delicate harvests of Cabernet Franc were made on October 26th and 28th, with a nice late maturity of this 2016 vintage. Complete destemming and sortings were made in the cellar. Short temperature-controlled maceration (23 to 26°C, 73.4 to 78.8°F) occured 15 days. A part of the cuvee went on thermovinification, in order to get a nice « crunchiness ».

In December, at the end of the malolactic fermentation, we delicately aerate the wine after racking. Sulfites are lightly added in order to keep the aroma complexity. Filtering was made through diatomaceous earth, and Anjou Rouge "Cuvée Tradition" was bottled in April 2017 

The greatly deep dark red robe shows some blue hues…The very expressive and charming nose is dominated by cooked and caramelized red berries (raspberry, strawberry), a hint of blackberries and blueberries. Some floral aromas of rose and iris bring freshness, with a touch of liquorice. The mouth is smooth and velvety, light and dense at the same time... This is typical of the Anjou wines: concentration and softness, thanks to the round tannins and the aromas of ripe fruits.

Served at a 15 to 17°C temperature (59 to 62.6°F), and after a one-hour decantation, our Anjou Rouge "Cuvée Tradition" will perfectly match:

• Delicatessen (Rillauds d’Anjou, “Rillettes” (potter mince), smoked ham…)
• Fleshy river fish, with some red wine reduction butter sauce
• “Pot au feu” or veal’s head,
• Cold or fried “boudin noir” (blood sausage), or some grilled pork,
• Beef tartar or Carpaccio,
• Soft cheeses: “Reblochon”, “Brie”, “Farm Camembert”…

This wine should be tasted over the next two years.