Domaine Belargus

History and Terroir

Domaine Belargus combines Grand Cru viticulture, Burgundian focus, and Loire expression to create Chenin Blancs of extraordinary depth, purity, and longevity. These are wines that speak to the future of French fine wine while paying deep homage to its past. The wines include both dry and sweet expressions: - Dry cuvées: Single-parcel bottlings from sites like Les Treilles, Bonnes Blanches, Veau, Rouères, and Quarts, as well as Gaudrets and Clos des Ruchères in Savennières. Many are produced from vineyards within the Grand Cru Quarts-de-Chaume appellation, even though dry wines are currently not yet allowed to carry the Grand Cru designation. - Sweet cuvées: Including Quarts, Rouères, and the extraordinary Ultra, made only in exceptional vintages. These wines showcase botrytis-affected Chenin Blanc at its most elegant and layered. They are aged for several years in barrels.

Farming and Winemaking

At Domaine Belargus, winemaking is precise, restrained, and rooted in letting terroir speak. Farming is organic and biodynamic (in conversion), with all fruit hand-harvested in multiple passes for ideal ripeness. Yields are kept extremely low (less than 25 hl/ha), and the estate’s emphasis on regenerative viticulture ensures exceptional fruit quality and a genuine biodiversity among its plots. In the cellar, fermentations are spontaneous with indigenous yeasts, using older large oak foudres, and very gentle pressing with a Champagne-style pressing. No additives, no controled malolactic fermentation, and minimal sulfur usage define the hands-off philosophy. Aging occurs on the lees, and bottling is dictated by taste—not by schedule. The domaine holds back wines for several years to ensure they are released only when ready, often out of chronological vintage order.