Domaine des Deux Moulins, Anjou Rouge, 2018
Domaine des Deux Moulins, Anjou Rouge, 2018
- Red Still
- 75CL
- 12%
- Cabernet Franc, Cabernet Sauvignon
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A stunning, chewy red crafted from Cabernet Franc and Cabernet Sauvignon, this Loire Valley wine surprises with its bold, chunky character. Deep, intense in colour with violet hints at the rim, it’s youthful yet expressive. The nose leaps from the glass with floral aromas of iris, rose and violet, followed by juicy red and black fruits, and a subtle touch of liquorice.
On the palate it’s full-bodied, round and supple, with ripe, unobtrusive tannins. The finish has a slightly rustic charm, making it an ideal companion to hearty red meats or spicy dishes, where it truly comes alive.
Currently drinking well with vibrant primary fruit and supple tannins already integrated. Over the next 2-3 years, the wine will develop more secondary complexity as the floral aromatics evolve into earthier, more savoury characteristics. The rustic edge will soften slightly while maintaining the wine's essential character. By 2030, expect the fruit to begin fading, though the wine's structure should keep it pleasant for casual drinking.
Tasting Notes
AppearanceDeep ruby-purple with violet highlights at the rim, showing youthful intensity.
NoseExpressive floral aromatics of iris, rose petals and violet leap from the glass. Juicy red and black fruit follows, with bramble, blackcurrant and plum. A subtle liquorice thread adds complexity without overwhelming the fruit.
PalateFull-bodied and round with supple texture and ripe, well-integrated tannins. The fruit concentration carries through with dark berry flavours complemented by earthy undertones. Good acidity provides structure and freshness, balancing the wine's chunky character.
FinishMedium to long with a slightly rustic edge that adds character rather than detracting from the overall impression.
Overall impressionA bold, characterful Loire red that surprises with its substance while retaining regional authenticity.
Food Pairings
In the Loire Valley, Anjou Rouge traditionally accompanies the region's hearty country cooking. Local chefs pair it with rillettes de Tours, the region's famous potted pork, and andouillette sausages grilled over vine cuttings. Game dishes like sanglier (wild boar) stewed with juniper berries and regional goat cheeses such as Crottin de Chavignol are classic matches. The wine's rustic character complements the Loire's emphasis on simple, flavourful preparations that let ingredients shine.
We think this wine would go well with
Serve at cellar temperature, around 16-18°C, to allow the fruit and structure to show properly. Decanting for 30-45 minutes will help integrate the tannins and open up the aromatics. Use medium-sized Bordeaux glasses to concentrate the floral bouquet while providing enough bowl space for swirling. This wine benefits from slight aeration but doesn't require extended breathing time.
The Anjou appellation benefits from diverse soils ranging from schist and slate to clay-limestone, creating complexity in the wines. The Loire's continental climate, moderated by the river's influence, provides warm summers and cool nights that preserve freshness in red varieties. These conditions allow Cabernet Franc to develop its characteristic herbaceous edge while maintaining ripe fruit flavours.
Anjou Rouge represents the Loire Valley's most versatile red wine appellation, permitting Cabernet Franc, Cabernet Sauvignon, and other varieties. The region produces wines with more body and structure than neighbouring Saumur-Champigny, often displaying a rustic character that pairs beautifully with hearty fare. Anjou reds typically offer excellent value, combining Loire elegance with surprising power and aging potential.
The 2018 growing season in the Loire began with a wet winter followed by a warm, dry spring that encouraged early budbreak across the valley. Summer brought periods of intense heat punctuated by timely rainfall, creating ideal ripening conditions without the drought stress that affected many other French regions. Harvest commenced earlier than usual, with growers able to pick at optimal ripeness levels thanks to the extended dry weather through September and October.
This vintage delivered wines of excellent quality throughout the Loire's diverse appellations. Sauvignon Blanc from Sancerre and Pouilly-Fumé displays exceptional concentration and mineral precision, whilst Muscadet achieved remarkable freshness alongside uncommon depth. The reds proved equally successful - Chinon and Bourgueil Cabernet Franc shows impressive colour and structure, and sweet wines from Coteaux du Layon benefited from perfect noble rot development. Most 2018 Loire wines are drinking beautifully now, though the finest Sancerre and structured reds will continue developing through the mid-2020s.
FAQs
Why does this Anjou Rouge taste more powerful than other Loire reds?
The blend of Cabernet Franc and Cabernet Sauvignon creates more body and structure than pure Cabernet Franc wines from neighbouring appellations like Saumur-Champigny. Anjou's terroir also tends to produce slightly riper, more concentrated fruit.
What makes this wine 'rustic' and is that a flaw?
The rustic character comes from traditional winemaking methods and the terroir's influence, creating earthy, authentic flavours rather than polished refinement. This is a stylistic choice that adds personality and food-friendliness, not a flaw.
How does this compare to Bordeaux wines with similar grapes?
While using similar varieties, Loire Cabernet Franc and Cabernet Sauvignon develop differently due to the cooler climate and different soils. Expect more floral aromatics, higher acidity, and less overwhelming tannins than typical Bordeaux.
Should I age this wine or drink it now?
This 2018 is drinking beautifully now with integrated tannins and expressive fruit. While it will develop some complexity over 2-4 years, it's designed for relatively early consumption rather than long-term cellaring.
What food brings out the best in this wine?
The wine truly shines with grilled or roasted red meats, especially lamb, where its rustic character complements hearty flavours. Spicy dishes also work well, as the wine's structure can handle bold seasonings without being overwhelmed.
Is this wine typical of modern Loire Valley reds?
This represents a more traditional style of Anjou Rouge, emphasising character and authenticity over modern polish. Many contemporary Loire producers are returning to this approach, valuing terroir expression over technical perfection.
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