As tasted have changed over the last several generations, the famed sweet wines of the Anjou have become less significant (in stature and production) as vineyards that once were used to make late harvest and botrytized wines now produce drier styles of Chenin. As a result, the sweet wines from the Anjou have never been better as only the best (or worst depending on your view of rot) sites are preserved to make this unctuous and decadent style of Chenin. Thomas and Charlotte Carsin have just such a plot of younger vine Chenin planted on a western exposure facing the Layon river. Here the conditions are perfect for the development of botrytis as morning fogs rising from the Layon are blown away by midmorning winds. Harvested in 3-4 passes to ensure only the best grapes reach the cellar, their Coteaux du Layon 1er Cru Chaume is fermented by indigenous yeast in French oak barrels and aged for 12 months in vat before bottling. While we normally don’t make pairing suggestions, Charlotte recommends having this wine with a bonfire, two rocking chairs and a plate of fruit jellies. Sounds about right to us!
