Geographically, the region is divided into two dominant profiles, based on soil types. The first of these, Anjou Blanc, lies toward the west of the appellation, where chalky limestone soils impart a lighter, more energetic expression of Chenin. Then there's Anjou Noir, referring to the dark volcanic schist soils of the easternmost edge of the Massif Armorican, where Chenin assumes a richer, more full-bodied character. Sourced from vineyards that fall exactly along the border of these two sub-regions, this gorgeously subtle white from fourth-generation winemaker Pascal Biotteau comes from the village of Saint-Jean-de-Mauvrets, situated on the old Roman road from Angers to Poitiers. Combining the fresh acidity of the Anjou Blanc's limestone with the flinty, mouth-coating richness of the Anjou Noir, the estate's classic style offers a beautiful composite picture of Anjou as a whole, with honeyed notes of apricot giving way to a tangy mineral finish. The sort of classic bistro wine wine that you'd dream of drinking on a warm summer evening in Paris, it's fantastic for fresh goat-cheese salads, fish in cream sauce, or even herb-roasted pork or chicken. Just don't serve it too cold, according to Mary, to avoid masking its full depth and aromatic complexity.