Anjou AOC Ronceray (Sec)

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.

2020: "From Massonnat’s biodynamic vineyards in Anjou. Enticing nose of citrus and honey. This has a rich, saline grip in the mouth, and an attractive touch of bitterness. Taut and focused, with a sense of restrained energy and mineral drive. Vibrant and very intense, with lovely finesse. Very fine, and should unfurl beautifully." — Rupert Joy, 96 points, Decanter

Country:  France

Region:  Anjou, Loire Valley

Appellation:  Anjou AOC (Blend of Chaume 1er cru AOC and Quarts-de-Chaume Grand Cru AOC)

Climate:  Cool Oceanic climate

Altitude:  12 - 77m

Soils:  Clay, schist, sandstone, and pudding-stone soils

Varietal/Blend:  100% Chenin Blanc

Fermentation:  Hand picked. Fermentation with indigenous / native yeast.

Ageing:  Aged 13 months on the gross lees French oak demi-muids (600L) and barriques (228L) (average age of oak is 5 years), unfined, slight filtration at time of bottling (dieselgur diatomite)

Vineyard & Vine Age:  4.5ha of seven proximate parcels in the heart of Quarts-de-Chaume Grand Cru and Chaume 1er cru appellations: «Le Veau», «Les Quarts», «Les Rouères», «Le Douet»,
«Le Paradis», «Le Frêne blanc», «Zersilles». Loamy clays on schists and sandstones («pudding» rocks). Vines dating from 1979-2008. Biodynamic. Rootstocks RGM, 1103 P. and Gravesac.

ABV:  13.5%

Produced Cases:  18,042 bottles and 600 magnums

CSPC:  859229

About the Producer

Ivan Massonnat, Adrien Moreau, Jo Pithon


Anjou & Savennières, Loire Valley, France

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Anjou AOC Ronceray (Sec)
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.

2020: "From Massonnat’s biodynamic vineyards in Anjou. Enticing nose of citrus and honey. This has a rich, saline grip in the mouth, and an attractive touch of bitterness. Taut and focused, with a sense of restrained energy and mineral drive. Vibrant and very intense, with lovely finesse. Very fine, and should unfurl beautifully." — Rupert Joy, 96 points, Decanter

TECHNICAL INFO

Country:  France

Region:  Anjou, Loire Valley

Appellation:  Anjou AOC (Blend of Chaume 1er cru AOC and Quarts-de-Chaume Grand Cru AOC)

Climate:  Cool Oceanic climate

Altitude:  12 - 77m

Soils:  Clay, schist, sandstone, and pudding-stone soils

Varietal/Blend:  100% Chenin Blanc

Fermentation:  Hand picked. Fermentation with indigenous / native yeast.

Ageing:  Aged 13 months on the gross lees French oak demi-muids (600L) and barriques (228L) (average age of oak is 5 years), unfined, slight filtration at time of bottling (dieselgur diatomite)

Vineyard & Vine Age:  4.5ha of seven proximate parcels in the heart of Quarts-de-Chaume Grand Cru and Chaume 1er cru appellations: «Le Veau», «Les Quarts», «Les Rouères», «Le Douet»,
«Le Paradis», «Le Frêne blanc», «Zersilles». Loamy clays on schists and sandstones («pudding» rocks). Vines dating from 1979-2008. Biodynamic. Rootstocks RGM, 1103 P. and Gravesac.

ABV:  13.5%

Produced Cases:  18,042 bottles and 600 magnums

CSPC:  859229

Andrew Stewart | Calgary + Alberta South

T: 403-604-0408 | E: andrew@vinoalvino.ca

Joe Gurba | Edmonton + Alberta North

 T: 780-203-5284 | E: joe@vinoalvino.ca

Anjou AOC Ronceray (Sec)
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.

2020: "From Massonnat’s biodynamic vineyards in Anjou. Enticing nose of citrus and honey. This has a rich, saline grip in the mouth, and an attractive touch of bitterness. Taut and focused, with a sense of restrained energy and mineral drive. Vibrant and very intense, with lovely finesse. Very fine, and should unfurl beautifully." — Rupert Joy, 96 points, Decanter

TECHNICAL INFO

Country:  France

Region:  Anjou, Loire Valley

Appellation:  Anjou AOC (Blend of Chaume 1er cru AOC and Quarts-de-Chaume Grand Cru AOC)

Climate:  Cool Oceanic climate

Altitude:  12 - 77m

Soils:  Clay, schist, sandstone, and pudding-stone soils

Varietal/Blend:  100% Chenin Blanc

Fermentation:  Hand picked. Fermentation with indigenous / native yeast.

Ageing:  Aged 13 months on the gross lees French oak demi-muids (600L) and barriques (228L) (average age of oak is 5 years), unfined, slight filtration at time of bottling (dieselgur diatomite)

Vineyard & Vine Age:  4.5ha of seven proximate parcels in the heart of Quarts-de-Chaume Grand Cru and Chaume 1er cru appellations: «Le Veau», «Les Quarts», «Les Rouères», «Le Douet»,
«Le Paradis», «Le Frêne blanc», «Zersilles». Loamy clays on schists and sandstones («pudding» rocks). Vines dating from 1979-2008. Biodynamic. Rootstocks RGM, 1103 P. and Gravesac.

ABV:  13.5%

Produced Cases:  18,042 bottles and 600 magnums

CSPC:  859229

Calgary + Alberta South

Andrew Stewart

403-604-0408

andrew@vinoalvino.ca

Rajat Parr & Sashi Moorman in the vineyard

Introducing Sandhi Wines to Alberta

By Joe Gurba • 07 Jan, 2024
Discover Sandhi Wines, a testament to Californian Chardonnay and Pinot Noir's hidden elegance, founded in 2010 by Rajat Parr & Sashi Moorman. Embracing Santa Rita Hills' unique terroir, Sandhi's wines have garnered international acclaim for their beauty and distinctiveness. These highly coveted wines, including Central Coast Chardonnay and Santa Rita Hills Pinot Noir, showcase meticulous vineyard collaboration and a commitment to showcasing terroir. Sandhi represents a harmonious blend of tradition and innovation in Californian winemaking.
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Edmonton + Alberta North

Joe Gurba

780-203-5284

joe@vinoalvino.ca

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Kerrie Gavin

306-290-0277

kerrie@vinoalvino.ca

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