Raymond Morin is a multi award winning negociant and winemaker with exceptional holdings across the Loire; including Domaine la Jalouise in Chinon and Domaine La Chevalerie in St Nicolas de Bourgueil. The Morin family are much respected in the area for their expertise in the different styles of Loire wines and Raymond is the fourth generation to take the helm. This lovely pale Rose comes from his estate Domaine du Landreau in Anjou.
Anjou is an ancient province centred on the city of Angers in the lower Loire Valley that was once part of the Angevin Empire belonging to the Plantagenet Kings of England. When Henri II became King of England in the 12th century, the wines of Anjou were served in the Royal court throughout his reign alongside those of Bordeaux. It has long been famous for its Rose d’Anjou and is also the home of the famous orange flavoured liqueur Cointreau.
Raymond Morin’s Rose d’Anjou is a truly Angevin wine made with Anjou’s signature grape. It is traditionally made with Grolleau. Grolleau has been used for centuries to make Rose d’Anjou but is increasingly rare as it is disappearing fast due to producers replacing it with Gamay and Cabernet Franc. Grolleau’s name is derived from ‘grolle’ meaning ‘crow’ as the grapes are such a deep black colour they are said to resemble the crow’s feathers. Grolleau produces light bodied wines with a lively vibrancy thanks to its high acidity. This freshness coupled with its delicate flavours of strawberry, morello cherry, raspberry, white peach and herbs makes Grolleau perfect for Rose production.
Grolleau performs best on shallow soils which tend to produce higher quality wines. Raymond Morin’s Grolleau grows on thin layers of dark slate which gives his wine its distinctive character. Being light bodied and 11.5% this Rose d’Anjou is a perfect aperitif but it also pairs beautifully with starters and light suppers. It’s lovely with scampi, crab cakes and crispy calamari; spicy chicken enchilladas, pizza and pate as well as Chinese cuisine.