Domaine Belargus : Gaudrets 2018
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Guaranteed provenanceWines sourced directly from the producing estates
Marks and reviews
Parker
Wine SpectatorDescription
The delicacy and aromatic richness of a Loire dry white wine
The estate
The passionate winegrower, Ivan Massonnat, took over the Pithon-Paillé estate, created by Jo Pithon, in 2018. Located in Anjou, Domaine Belargus oversees a 24-hectare vineyard which is exclusively operated biodynamically. Produced from Grand Crus, hamlets and meticulously selected single holdings, these Loire wines throw the spotlight on the richness and minerality of Chenin Blanc.
The vineyard
Gaudrets 2018 is produced from vineyards with a total surface area of 1.85 hectares, located on the hillsides of the Savennières appellation. The vines are 23 years old on average and are planted on schist and sandstone soils.
The vintage
The early and particularly cold winter was punctuated by spells of rain and frost. While the hot and humid springtime conditions were perfect for vine development, they also brought about significant pressure throughout June. The hot and dry summer did not impact the vineyard thanks to water reserves accumulated throughout winter. The grapes, harvested at full ripeness, were of a great quality. The vineyard's health and yields were very satisfactory.
Winemaking and ageing
Hand-picked, the grapes are vinified with indigenous yeasts and matured on the lees for 13 months. The containers used are wooden truncated cone-shaped vats (60 Hl), 600 litre demi-muids and 228 litre barrels of 5 years old on average.
Blend
Chenin Blanc (100%)
Tasting
Nose
Subtle concentrated notes, conferred by the extended ageing process on lees, quickly give way to a subtle bouquet mingling fragrances of white flowers and fruits.
Palate
Delicate and with an enveloping texture, the palate delights with its expression, characteristic of schistous soils, through a pronounced acidity and a delicate bitterness on the finish.
Food and wine pairing
This Gaudrets 2018 by Domaine Belargus pairs perfectly with shellfish, fish-based dishes and hard cheeses.
To serve
For the best tasting, serve between 10 and 12°C.
