Mary Taylor-Pascal Biotteau Anjou Blanc
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Varietals: 30% Pinot Noir, 35% Côt, 35% Gamay
ABV: Alcohol: 13.5%
Aging Details: Neutral oak
Farming Practices: HVE 3, biodynamic
91 Points – John Gilman, View From The Cellar
Tasting Note: This wine carries a bright, youthful nose of bitter cherry, pomegranate, a complex base of soil tones, hints of bonfire and a dollop of fresh herb tones in the upper register. On the palate the wine is bright, full-bodied and nicely transparent in personality, with a good core, ripe tannins and a long, complex and well balanced finish.
The flinty soils of the Loire Valley appellation of Valençay are known for giving their wines a finesse, perhaps even a chalkiness. This cuvée is known as “Les Griottes” or ‘the cherries’ as its gentle flavor and character has notes of red fruits (cherry, blackcurrant), with a hint of spices in the finish. Farmed sustainably and fermented with indigenous yeasts. You might try one of the area’s famed goat cheeses to pair with this classically elegant wine.