Madeleine Angevine

Madeleine Angevine is a white wine grape that stands out for its aromatic, floral character and its knack for thriving in cooler climates. It was developed in France’s Loire Valley in the early 20th century by Dr. François Baco, who crossed Madeleine Royale with Précoce de Malingre to create a grape that ripens early and can handle shorter growing seasons. The name reflects both its parentage and the Anjou region where it originated.

Over time, this grape has spread beyond the Loire Valley to other cool-climate wine regions around the world. It does particularly well in places like the UK, Germany, New Zealand, and the Pacific Northwest of the United States, where maritime influences and lower temperatures suit its early-ripening tendencies. The vines themselves are vigorous and productive, with small to medium berries in loose clusters that help prevent disease in damp conditions.

Wines made from Madeleine Angevine are known for their bright, fresh qualities. They often show floral and fruity aromas—think elderflower, citrus, green apple, and occasionally tropical hints. The grape keeps good acidity, giving the wines a crisp, lively structure that works for both still and sparkling styles. While most wines are dry, there are also off-dry or slightly sweet versions.

Overall, Madeleine Angevine is a versatile and approachable grape, offering light, aromatic wines that capture the essence of cooler climate regions. Its combination of early ripening, refreshing acidity, and fragrant flavors has made it a favorite wherever it can flourish.