Ferme de la Sansonnière (Mark Angeli)

La Lune Anjou Chenin Blanc

9.139 ratings
9.418 pro ratings
Anjou, Anjou-Saumur, Loire Valley, France
Chenin Blanc
Turkey, Vanilla & Caramel, Fruit & Berries, Exotic Spices, Salads & Greens, Pate, Potato, Tomato-Based, Chicken, Fruit Desserts, Quinoa, Farro, Brown Rice, White Rice, Pasta, Onion, Shallot, Garlic, Pungent Cheese, Squash & Root Vegetables, Goat & Feta Cheese, Cheddar & Gruyere, Sweet Potato, Yuca, Taro, Baking Spices, Chili & Hot Spicy, Nuts & Seeds, Soft Cheese, Salami & Prosciutto, Shellfish, Crab & Lobster, Quinoa, Shellfish, Sweet Potato
Top Notes For
Roel van der Burg

Sommelier at Restaurant Entrepot

9.4

Wow! Truely different than other Loire Chenin's. Dry or off-dry? It differs every vintage but 2011 was more on the dry side. Deep, rich, energy & lightning bolts, marvellous ending. Great wine with a 'vin nature' complexity that I would like to find in every bottle that is made this way. From a plot where Mark Angeli used to make moulleux wines before (partly in the Bonnezeaux appelation). Classic example of biodynamics. When Angeli started in 1990 he converted to this way of working straight away. No monoculture here. 4ha out of the 12ha is used for other purposes than winemaking. All this is indicated by the name of the estate: not a winery but a farm.

Wow! Truely different than other Loire Chenin's. Dry or off-dry? It differs every vintage but 2011 was more on the dry side. Deep, rich, energy & lightning bolts, marvellous ending. Great wine with a 'vin nature' complexity that I would like to find in every bottle that is made this way. From a plot where Mark Angeli used to make moulleux wines before (partly in the Bonnezeaux appelation). Classic example of biodynamics. When Angeli started in 1990 he converted to this way of working straight away. No monoculture here. 4ha out of the 12ha is used for other purposes than winemaking. All this is indicated by the name of the estate: not a winery but a farm.

Nov 30th, 2015
Scott Frank

Anjou on me.

Anjou on me.

Nov 30th, 2014
Chadd Biehler

I love this wine. Never disappoints.

I love this wine. Never disappoints.

Feb 14th, 2014
Stems & Skins

Sommelier/Beverage Manager Husk Restaurant

9.4

Ever drink liquid gold covered in honey!

Ever drink liquid gold covered in honey!

Dec 18th, 2013
David McCarus

Founder McCarus Beverage Company

9.4

Takes all the Chenin growing areas of the Loire, turn it into wax, create a candle and burn it. Here it is

Takes all the Chenin growing areas of the Loire, turn it into wax, create a candle and burn it. Here it is

Oct 30th, 2013
Fredybeans

Robe claire
Nez poire gourmand puis plus minérale à l’air
Bouche précise avec un sucre résiduel encore présent mais absorbé par la matière et l équilibre du fin encore très jeune

Robe claire
Nez poire gourmand puis plus minérale à l’air
Bouche précise avec un sucre résiduel encore présent mais absorbé par la matière et l équilibre du fin encore très jeune

Jul 13th, 2021
Max Kelly

Interesting. Tasty. Not entirely my cup of tea.

Interesting. Tasty. Not entirely my cup of tea.

Jan 9th, 2016
Matt Bowman

Ssshhhhhhh

Ssshhhhhhh

Jun 20th, 2015
Jose Moran

Anjou: oxidation, salty, sweet. The full package

Anjou: oxidation, salty, sweet. The full package

Jun 4th, 2015
Johnno Harris

It was late. It was good.

It was late. It was good.

Apr 2nd, 2015