Château de Fesles, Rosé d’Anjou
A blend of 30% Gamay and 70% Grolleau sourced from 50ha of vines in the heart of the Layon region.
The Siliceous-clay hillsides have an excellent south/south-west exposure. 100% of the harvest is destemmed, then macerated for several hours in the press. Vinification at 18°C in stainless steel vats.
Château de Fesles which is in the village of Thouarcé was built nearly 1000 years ago on the summit of one of the four hills that now make up the Bonnezeaux appellation and is, without doubt, the best known estate in the area.
A salmon pink colour with a floral and fruity explosion of red (strawberry, raspberry) and dark (blackberry, blueberry) fruits. A smooth initial mouth-feel confirms the aromatic richness, a tangy and lightly caramelised finish express great harmony.
This Rosé d’Anjou is the perfect accompaniment to mixed salads, grilled white meat, poultry and fish, and is wonderful to drink on its own on a summer afternoon.
About the Producer
Chateau de Fesles
Pierre-Jean Sauvion, a fourth generation winemaker, has spent time in both California and Australia. Back in Anjou he now vinifies wines, under the ‘La Chapelle’ label, right through the spectrum from whites to reds, completely dry to very sweet and on to sparkling.
The proximity of the River Layon and its morning mists favour the development of Botrytis or Noble Rot, to concentrate the grapes so as to produce Bonnezeaux, one of the greatest dessert wines in the world. The grapes – from Chenin Blanc vines with an average age of 50 years- are hand-picked over the course of usually six ‘tries’ and the wine is matured for 15 months in oak barrels. The result has fabulous length and serious long-term cellaring potential.