Château de Béru ‘Terroirs de Béru’ Chablis Blanc 2019

Location: France, Burgundy, Chablis

Winemaker: Athénaïs de Béru

Grapes: Chardonnay

Soil: clay, chalk, limestone

Winemaking: malolactic fermentation in stainless steel. Aged 2-18 months in stainless steel.

From the Producer: The ambition of ‘Terroirs de Béru’ is to express as sincerely as possible the specific character of the wines produced on the hill of Béru. It is a blend of the different parcels of the domain, whose common points are primarily the altitude, the northern location in the Chablisian vineyards and the strong presence of Kimmeridgian limestone in the soils.

Long aging on fine lees in vats and casks further accentuates the purity of the expression of the place; balance, subtle flesh of white fruits stands out as organoleptic constants.

From the Importer Zev Rovine: The Béru family has owned the historical Château de Béru domain for 400 years.

Until the phylloxera crisis, when all the vines were uprooted, at the beginning of the 20th century, the domain used to rely solely on the wine for its revenues. It was only in 1987, that the Comte Éric de Béru, out of passion for wine, undertook to replant the entire vineyard, and in particular, the famous Clos Béru.

His wife Laurence and their daughter Athénaïs are now running the domain. They have invested considerable means to improve the production quality and give a fresh start to the domain. These tremendous efforts and the choice to adopt organic farming are beginning to bear fruits, and are noticeable in the vintages that have been vinified by Athénais and her team since 2004.

The Chablis covers a wide area and offers very contrasted types of terroirs. In the particular case of the Château de Béru, the domain’s parcels cover a total of 8 hectares. They all are located in the Béru area and give wines that express the mineral and iodised notes typical of the village wines.

The vines are 30 years old. They are conducted in guyot double shoot, the density of plantation is 6500 feet per hectare.

Considerable improvements have been made since 2006, noticeably in the organic prevention of diseases, in the trellising, biodynamic practices, and in the soil work.