Domaine de Belliviere
Whilst some 15 or 20 years ago, we found ourselves continually reporting that ‘the new gen-eration’ had transformed the domaine, today we are frequently recounting how a highly suc-cessful professional or business person, with a great passion for wine, has suddenly left their life in the city to follow their dream and become a vigneron. Eric Nicolas, formally a chemical engineer, is just such a person.
He first began his vinous career by renting 12 ha from Michel Boullay in 1994. Unfortunately however, this did not prove to be a satisfactory arrangement and so Eric quickly began find-ing new parcels to rent or buy. Today, Domaine de Belliviere comprises 13 ha of vineyards in the appellation Jasnieres and Coteaux du Loir, spread over 50 parcels in 5 villages. Whilst the terroir is principally limestone and clay, there are distinct differences, with varying amounts of flint and sand. This helps contribute to the wide variety of wines produced.
In 2008 Eric and Christine decided to convert the estate to biodynamic viticulture. Prior to this, they had always worked organically, ploughing the soils and had successfully improved the vineyards, developing the vine’s natural resistance. The grapes are all hand-picked and yields are kept low.
There are predominantly two grape varieties are grown here, the Chenin Blanc and the Pineau d’Aunis, plus a small amount of Grolleau. Native to the Loire valley, the Pineau d’Aunis was the most important red variety in the region until the Cabernet Franc was introduced, prompt-ing many growers to change allegiance and uproot the Pineau d’Aunis in favour of the new arrival. The Flinty-clay soils are best suited to this variety. The other grape grown on the do-maine is the Chenin Blanc, which is on the tuffa based limestone and silex soils. Here, the Chenin is able to produce the dry white wines of Jasnieres and the Coteaux du Loir, together with some fine demi-sec or moelleux styled wines, depending on the vintage.
The white wines are all vinified and matured on their lees, in barrique of 1-3 years. The red wines are feremented in open vat with regular piegeage and then matured in barrique for around 18 months. The wines all possess a really fine balance with lovely complexity, yet real restraint and genuine finesse.
He first began his vinous career by renting 12 ha from Michel Boullay in 1994. Unfortunately however, this did not prove to be a satisfactory arrangement and so Eric quickly began find-ing new parcels to rent or buy. Today, Domaine de Belliviere comprises 13 ha of vineyards in the appellation Jasnieres and Coteaux du Loir, spread over 50 parcels in 5 villages. Whilst the terroir is principally limestone and clay, there are distinct differences, with varying amounts of flint and sand. This helps contribute to the wide variety of wines produced.
In 2008 Eric and Christine decided to convert the estate to biodynamic viticulture. Prior to this, they had always worked organically, ploughing the soils and had successfully improved the vineyards, developing the vine’s natural resistance. The grapes are all hand-picked and yields are kept low.
There are predominantly two grape varieties are grown here, the Chenin Blanc and the Pineau d’Aunis, plus a small amount of Grolleau. Native to the Loire valley, the Pineau d’Aunis was the most important red variety in the region until the Cabernet Franc was introduced, prompt-ing many growers to change allegiance and uproot the Pineau d’Aunis in favour of the new arrival. The Flinty-clay soils are best suited to this variety. The other grape grown on the do-maine is the Chenin Blanc, which is on the tuffa based limestone and silex soils. Here, the Chenin is able to produce the dry white wines of Jasnieres and the Coteaux du Loir, together with some fine demi-sec or moelleux styled wines, depending on the vintage.
The white wines are all vinified and matured on their lees, in barrique of 1-3 years. The red wines are feremented in open vat with regular piegeage and then matured in barrique for around 18 months. The wines all possess a really fine balance with lovely complexity, yet real restraint and genuine finesse.
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