| Packaging | Bottle (75cl) |
|---|---|
| Style | Wines |
| Colour | White |
| Vintage | 2018 |
| Country | France |
| Type of Appellation | AOC |
| Region | Loire Valley |
| Appellation | Anjou |
| Estate | Domaine Vincendeau |
| Cuvée | Le Carré du Puits |
| Current phase |
Peak
|
The values displayed here are estimates provided by users of the Viniou app and do not represent a sale offer.
| Bottle (75cl) | |
| 2026 | £14.28 |
|---|
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|
Youth
2019 - 2020
|
Maturity
2021 - 2023
|
Peak
2024 - 2027
|
Decline
2028 - 2032+
|
| Grape variety | Percentage |
|---|---|
| Chenin Blanc | 100 % |
Domaine Vincendeau’s “Cuvée Le Carré du Puits” 2018 is a white wine hailing from the Anjou appellation in the heart of France’s Loire Valley. The region of Anjou is renowned for producing expressive white wines, most typically made from Chenin Blanc, though overall blending and precise composition can sometimes vary. This wine, being sec (dry), is likely characterised by refreshing acidity and a clean, mineral profile, reflective of its vineyard origins. The 2018 vintage benefited from an excellent season in the Loire, with warm weather ensuring grapes reached full ripeness while retaining vibrant freshness.
The Anjou-Saumur subregion lies between the Atlantic-influenced Loire River and rolling limestone-rich hills. The soils here, primarily made up of tuffeau (a soft, chalky limestone) and schist, lend complexity and a signature minerality to the wines. The area enjoys a mild, temperate climate with good exposure, allowing white wines to display nuances of orchard fruit, subtle florals, and sometimes honeyed notes as they age. Historically, Anjou has been at the crossroads of French viticulture, championing both innovation and tradition over centuries.
For food pairings, this style of dry Anjou white is beautifully suited to delicate seafood and freshwater fish—try it with pike perch in beurre blanc, a Loire classic. It also excels with goat’s cheese, particularly the famed Crottin de Chavignol. Lighter poultry dishes, salads featuring apple or walnut, and cuisine seasoned with fresh herbs will all harmonise well. To explore regional synergy, consider serving it alongside rillettes de porc from Anjou or quiche with wild mushrooms.
The ideal serving temperature for a dry white from Anjou is between 8 and 10°C. To fully appreciate its freshness and subtle complexity, take the time to let the wine open in the glass and enjoy it in a medium-sized white wine glass. This will draw out the fine aromatic profile and vibrant palate underpinning the Loire’s reputation for textured, lively whites.
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