Domaine Terrebrune’s Rosé-d’Anjou is a classic representative of the Loire Valley’s approachable and charming rosé tradition. While this bottling is non-vintage, it most likely reflects the region’s hallmark blend: often a mix of Grolleau, sometimes complemented by Gamay, Cabernet Franc, or other local varietals. These wines are typically made with delicate pressing and cool fermentation, aiming to preserve their fresh, expressive fruit character and a gentle balance of sweetness and acidity. Rosé-d’Anjou is well known for being accessible and refreshing, often presenting a softly textured palate interwoven with aromas and flavours of red berries, hints of white peach, and a subtle floral undertone.
Rosé-d’Anjou comes from the Anjou-Saumur subregion of the central Loire Valley, an area celebrated both for its diverse range of terroirs and its long history of quality rosé production. The climate here benefits from both Atlantic breezes and a sheltering topography, creating conditions that protect the vines from extremes and allow slow, steady ripening. The soils, a varied tapestry of schist, limestone, and gravel, lend the wines their characteristic freshness and fragrance. Since the 19th century, Anjou has been known as a source of gently aromatic, easy-drinking rosé wines, much loved in the French bistros and summer gardens alike.
This style’s subtle rounded acidity and soft, fruit-forward profile make it an excellent pairing for light summer fare. Try it with charcuterie, fresh goat’s cheese (a local classic is Crottin de Chavignol), or simple salads featuring strawberries, melon, or cucumber. It’s equally delightful alongside grilled chicken, seafood, or cold tartines. For a truly regional experience, serve it with rillettes or even a Tourteau Fromager cheese pie.
To best appreciate its freshness and delicate fruit, serve Domaine Terrebrune’s Rosé-d’Anjou well chilled, ideally between 8 and 10°C. Enjoy it young to capture its vibrant character.
