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Anjou Blanc Rene Mosse 2015

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£22.00

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One Line Description Anjou Blanc Agnes & Rene Mosse, natural, rich, layered, honeyed Chenin blanc
Production Method Natural, Organic, Biodynamic
Country France French
Region Loire, France
Producer Rene Mosse
Vintage 2016
Wine Type Dry White Wine
Wine Style Full bodied
Grape Blend 100% Chenin Blanc
Alcohol 13%
Terroir The Anjou Blanc sec is from young selection massale Chenin vines planted in 2001 & 2002 grown on clay and gravelsoils alternating with schist.
Maturation Vinification is slow, malo takes place in barrels and the wine spends a further year in them before bottling.
Production Detail Biodynamic, the yields in this vintage were less than 15hl/ha and harvest was done by hand with selection of grapes.
Description

Details

Anjou Blanc Agnes & Rene Mosse, natural, rich, layered, honeyed Chenin blanc. The Anjou Blanc sec is from young selection massale Chenin vines planted in 2001 & 2002 grown on clay and gravel soils alternating with schist. Yields in this vintage were less than 15hl/ha and harvest was done by hand with selection (tri) of grapes. Vinification is slow, malo takes place in barrels and the wine spends a further year in them before bottling. Wild honey, fleshy apricots, quince paste and woodspice. Once the wine warmed up in the glass it developed secondary nutty aromatics and layer after layer of rich flavour.Anjou Blanc has a delicious wild honey, fleshy apricots, quince paste and wood spice tastes. Once the wine warmed up in the glass, it develops secondary nutty aromatics and layer after layer of rich flavour. All their wines are barrel-fermented and aged, and usually the whites go through their malolactic fermentation. The barrels are renewed as needed: they are containers, not oak flavour providers.




Agnès and René Mosse live and work in the village of Saint-Lambert-du-Lattay, in the Coteaux-du-Layon area of Anjou. The Layon is a small tributary to the Loire that lazily digs its way through well exposed and drained hills of schist and sandstone. Its micro-climate allows for a long hang-time, and when the mornings are foggy in the fall, with no rain, botrytis develops easily on the Chenin grapes. Previously, the Mosses had owned a wine-bar/wine retail in Tours, and they credit the great vignerons they met there, among them Jo Pithon and François Chidaine, as the impetus to become winemakers. They studied viticulture and oenology at the agricultural lycée in Amboise where two of their teachers were Thierry Puzelat (Clos du Tue Boeuf) and Christian Chaussard (Domaine le Briseau). They spent two years working in Côte-de-Beaune, then bought the estate in St-Lambert in 1999. They work 13ha of vines, most of them planted with Chenin blanc (nine ha), and Cabernets franc and sauvignon (three ha), the rest is planted with Gamay, Chardonnay, Grolleau Gris and Noir. They adopted organic viticulture techniques from the start, ploughing between and under the rows, and use biodynamic preparations to treat the vines and soil. In their area of Anjou Noir (Black Anjou, so called because of the dark colour of the soils of slate and volcanic rocks), the soils are shallow, with subsoils of schist and sandstone, and varying amounts of clay on the surface.

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