Domaine Belargus

In the best vintages when noble rot occurs perfectly, this vineyard is used to create world-renowned dessert wine. Meanwhile, part of the earlier, partially botrytised fruit is picked to create powerful, unctuous dry Chenin in case the remaining berries do not achieve full noble rot. The result is an intensified, full bodied, dry expression of the plot that exudes “pear, spices, flowers, menthol, a mouthfeel of roundness but with remarkable vibrancy on the mid-palate and then a light-footed finish. A fresh, complex Anjou white that has rectitude and precision.”

The Ronceray cuvée refers to the Abbey of the same name, after the owner of the Chaume vineyard from the 11th century. Until the French revolution the lords of Haute-Guerche, farming this vineyard, were paying the nuns with "the best quarter of the harvest"... The "Quarts-de-Chaume" name was born. Ronceray is a complex wine, resulting from the plots on the rump of Quarts-de-Chaume. A terroir with complex geology, the marriage of shales and pudding sandstones gives this cuvée a sharp minerality and a floral and fruity richness. A fine bitterness, signature of this terroir, brings complexity and length on the palate. Drink now or lay down for up to seven years. Best served at 10-12C.