Belargus Anjou Veau Chenin Blanc 2020

Belargus Anjou Veau Chenin Blanc 2020

Domaine Belargus looks set to radically change perceptions of Anjou wines as one of the most exciting new-comers to the Loire Valley. The Domaine owns 24 hectares of superlative vineyards including “Coteau des Treilles”, “Clos des Ruchères”, “Les Quarts”. All are of “Grand Cru” quality if not strictly classified as such. Ivan Massonnat, wine tragic and owner of Belargus, has purchased icon Jo Pithon’s estate and consolidated it with other prime acquisitions in Anjou Noir. It seems the stars are aligning for a revolution in Anjou!

The Loire Valley, also known as ‘the King’s Garden’, has been growing grapes for centuries. Domaine Belargus is set upon on many-thousand-year-old terroirs from Savennières, Quarts-de-Chaume and the Layon Valley.

Domaine Belargus is an organic operation and has recently begun implementing biodynamic practices. These principles are being applied at Belargus by two pioneers of the region: Jo Pithon, who has advocated for organic farming for more than 30 years, and Guy Bossard (Domaine de l’Ecu in Muscadet), who has pioneered Biodynamic practices in the region for decades. This dream team is putting in every effort to rejuvenate some of France’s greatest vineyards.

Domaine Belargus owns 10 hectares out of the 40 that are classified Grand Cru in the Loire Valley and known as Quarts-de-Chaume. From the terraces of Clos des Ruchères in Savennières, planted directly on the rock, to the vertiginous slopes of the Coteau des Treilles, Belargus intentionally opts for the hard path and forges an ambitious and iconic brand of viticulture.

Ivan Massonnat is applying in Anjou Noir, the same principles that make Burgundy so consistently thrilling. Single plots, old vines, low yields, long elevage, and minimum intervention. With only 25 hectolitres per hectare produced from the low yielding single plots, the wines have a deep soul and enough finesse to make some of the great Burgundy wines blush.

The style is precise and focussed on terroir transparency and complexity.