Anjou Quarts 2022 Belargus

Anjou Quarts 2022 from Domaine Belargus is the most mineral and intellectual cuvée from the heart of the domaine, born from the lieu-dit Les Quarts, the very parcel that gave its name to the Loire's only Grand Cru appellation. A dry Chenin fermented on the terroir of Quarts-de-Chaume, carrying the AOC Anjou designation because it is made as a dry white in an appellation reserved for sweet wines. The 2021 vintage, noted by iDealwine, is saline and mineral, lifted by yuzu notes. The terroir expresses itself with a sharp attack and controlled noble bitterness. A wine of immense depth.

The parcel and terroir

The lieu-dit Les Quarts is precisely the parcel that gave its name to the Quarts de Chaume Grand Cru appellation, the Loire's only Grand Cru classification. This exceptional terroir sits on the commune of Rochefort-sur-Loire, on steep south-facing slopes above the Layon, planted on schist from Anjou Noir dating back 500 million years. Belargus holds 2.96 hectares on this historic lieu-dit, planted directly on schist bedrock. The Quarts de Chaume Grand Cru appellation is reserved for sweet wines; Belargus chooses to make its cuvée dry, which requires it to claim AOC Anjou instead, a radical and ambitious decision that speaks to Ivan Massonnat's conviction about the dry expression of this exceptional terroir. These Anjou Noir schists, formed 500 million years ago, offer Chenin a minerality, tension, and aromatic complexity of incomparable depth. The philosophy mirrors the entire Belargus range: manual harvest at optimal ripeness, yields of 25 hectolitres per hectare, fermentation with indigenous yeasts in barrels, no batonnage or racking, long ageing of one to two years in varied vessels. Certified biodynamic.

Tasting profile

The robe is a luminous pale gold with green glints, clear and crystalline. The nose shows striking precision and minerality, directly inherited from the schist rock of the Grand Cru: a cold, sharp minerality asserts itself first, accompanied by yuzu, fresh citrus, and delicate white flower aromas. Notes of pear, quince, and a light floral touch enrich this bouquet with remarkable natural complexity and depth. On the palate, the attack is sharp and precise, with mineral tension of absolute intensity that structures an ample and generous body. The controlled noble bitterness in the finish is the absolute signature of this lieu-dit in this style of vinification. Salinity runs through the palate with elegance and persistence. The finish is long, iodine-driven, and of exceptional mineral purity. A wine built for cellaring, of absolute depth.

The domaine

Domaine Belargus was born in 2018 from Ivan Massonnat's passion for Coteau des Treilles. After taking over Jo Pithon's domaine, he assembled a team with Adrien Moreau in the cellar and Amaury Chartier in the vineyard, supported by Jo Pithon and Guy Bossard as consultants. His ambition: to apply in Anjou Noir the same rigorous, parcel-focused principles that underpin Burgundy's greatness, working with a single cépage, Chenin, with long ageing and minimal intervention. The 24-hectare domaine has been certified organic since 2022 and is converting to biodynamic. Belargus holds 10 hectares of the 40 hectares classified as Quarts de Chaume Grand Cru.

Food pairing

This Anjou Quarts pairs beautifully with roasted turbot with citrus, lobster à la nage, hand-dived scallops with white truffle butter, line-caught bass in salt crust, sole meunière, white asparagus in tangy sauce, or affined hard cheese such as 24-month Comté. Decant for 30 minutes. Served between 12 and 14°C, it will reveal all the mineral tension, schistose salinity, and breeding of a dry Chenin born on the Loire's only Grand Cru terroir, made without compromise by one of the Loire Valley's most ambitious domaines.