The Loire, France's longest river, is home to many much celebrated and quintessential French grapes. From the once ubiquitous-in-the-UK Melon de Bourgogne by the Atlantic coast, to the home of Sauvignon Blanc in Sancerre, via some of the world's best Chenin and crunchy Cabernet Francs, Gamays and Pinots there is quality all around. Being at the northernly limit for winemaking, the wines are hallmarked by their crisp, fresh, crunchy fruit and high acidity, where reds may sometimes struggle to ripen and whites nearly overdeliver on acidity. The 69 appellations that make up the larger region are grouped into smaller sub-regions with predominantly single variety wines leading the way. As you move east the climate changes markedly from maritime to continental as the soils change from flint and limestone to the hard granite of central France. Domaine de Haute-Perche, founded in the 1960s and acquired by the current owner in 2019, is located in the heart of the Aubance Valley, 10 km from Angers. Situated in the terroirs of Anjou Noir, the estate spans 35ha of vines planted on exceptional Schist soils. Under the leadership of winemaker Anne-Laure, the estate has completely revamped its viticulture and winemaking practices to become a model of corporate social responsibility (CSR). The team employs precise, non-intrusive techniques, using minimal sulfur only when absolutely necessary. Significant investments have also been made in upgrading the cellar and improving working conditions for the staff. Haute Perche is committed to carbon neutrality, with initiatives such as solar roofs, bottle reuse, and rainwater collection. The wines from Domaine de Haute-Perche are a classic expression of Anjou, offering a clean, mineral, and saline profile with elegant fruit and vibrant acidity. || Tasting note: Bright and precise, with juicy green apple, lime, and sherbet aromas. The palate is clean, mineral, and textured, with vibrant acidity and an intense, refreshing finish. || Winemaking Detail: Vines put under grass. A reasoned vine-cultivating method contributes to environmental bio-diversity and to superior "organoleptic" quality of grape. Direct pressing. Fermentation and maturing in stainless steel heat-regulated tanks || Features Green Apple Lime Sherbert Textured Intense
