Anjou Quarts Belargus

Picture of Anjou Quarts

Fiche Technique

Color
White
Format
Bottle 75cl
Year
2021
Born from one of the Loire's most legendary slopes, this dry Chenin comes from old vines rooted in schist above the Layon, where morning mists and river breezes work their quiet magic. Ivan Massonnat's estate farms organically, hand-harvests everything and lets each parcel speak for itself, with gentle pressing and patient ageing in barrel on fine lees. The result is beautifully tense and luminous: think ripe quince, white peach, crushed stone and a touch of chamomile, carried by a saline, mouth-watering finish. Pour it with scallops, poultry in cream or aged comté, or simply cellar it — it will reward your patience.
109.48 € incl tax

-5% for 6 identical bottles

3 in stock

Wine name: Anjou Quarts

Vintage: 2021

Producer: Domaine Belargus (Ivan Massonnat)

Grape varieties: 100% Chenin Blanc

Region: Loire Valley, Anjou Noir

Appellation: Anjou Blanc AOC (dry wine from the Quarts de Chaume hillside)

Vinification method: Whole-bunch pressing, slow settling, natural fermentation with indigenous yeasts, ageing on fine lees in oak barrels and larger casks for around 12 months, no fining or minimal filtration, low sulphur additions

Maceration: None, direct pressing of whole clusters; brief pre-press skin contact only

Colour: Bright golden yellow with green-tinged highlights

Bouquet: Quince, ripe pear, white peach, acacia flower, crushed stone, subtle notes of beeswax, lemon zest and toasted hazelnut

Palate: Dry and precise, with a saline, chalky texture, tense acidity, ripe orchard fruit and citrus, deep mid-palate and a long, mineral, slightly smoky finish

Alcohol content: 13.5% vol.

Soils: Rhyolite, spilite and metamorphic schist of the Quarts de Chaume slope, poor and stony, with excellent drainage and southerly exposure above the Layon

Farming: Organic and biodynamic practices, manual harvesting in successive passes, low yields, no herbicides

Ageing potential: 10 to 20 years from the vintage

Food pairing: Turbot or sea bass in butter sauce, scallops, poultry with cream and morels, lobster, aged Comté, goat's cheese from the Loire

Serving temperature: 11–13 °C, decanting recommended for young bottles

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