Anjou-Saumur, nestled along the Loire River in the heart of the Loire Valley, is renowned for its diverse terroirs and exceptional wines. Specialising in Chenin Blanc and Cabernet Franc, the region produces wines known for their finesse and freshness, reflecting the unique climate and soils of the area. Winemakers here often prioritise sustainable and organic practices, adding depth to Anjou-Saumur's celebrated viticulture authenticity.
Anjou-Saumur is a Mid-west Loire region most famous for the fine sweet Chenin Blanc wines of Bonnezeaux, Coteaux du Layon (including the exemplary - if tiny- Quarts de Chaume appellation) and Coteaux de l'Aubance. The bulk of the wines produced in the Anjou region comprise the bland `Rosé d'Anjou' (made from the Grolleau grape) and marginally better Cabernet d'Anjou; Some smoky dry Anjou Chenin Blanc also produced. The Saumur region's bread and butter is its Mousseux, while it also produces some dry Saumur Chenin (similar to Anjou's version) and some impressive Cabernet Franc, chalky dry thanks to the `tuffeau' soils.