Château de Béru Chablis “Montserre” 2023

Producer

Château de Béru is one of Chablis’ historic estates and one of the region’s leading references for biodynamic viticulture. Under the direction of Athénaïs de Béru, the domaine has reclaimed its identity through a profound respect for terroir, with all vineyards certified organic (Ecocert) and biodynamic (Demeter).

Each parcel is farmed individually to reveal its geological identity. Minimal-intervention winemaking, spontaneous fermentations and long ageing on the lees allow each climat to express its personality without artifice.

Wine

The Château de Béru Chablis “Montserre” 2023 comes from one of the estate’s most distinctive parcels. Situated at approximately 400 metres above sea level, at the upper reaches of the appellation, the vineyard is fully exposed to the winds and lies on a remarkable geological formation known as “Serres”, composed of dense, highly draining limestone plates.

At the surface, the soil is covered with small white stones, while beneath it clay, limestone and extremely compact limestone bedrock predominate. This extreme terroir produces a Chablis of remarkable tension, structure and mineral depth.

The grapes are harvested by hand into small 12 kg crates and whole-bunch pressed using a long and very gentle pressing cycle. Fermentation occurs naturally with indigenous yeasts in oak barrels. The wine is aged for 12 months in oak barrels, followed by 6 months in tank on fine lees, with no fining or filtration.

The result is an intense, dry and profoundly mineral Chablis. White fruit is framed by chalky notes, remarkable energy and impressive precision, culminating in a long, saline and persistent finish that faithfully reflects the power and austerity of this terroir.

Technical Information

Region: Chablis, Burgundy, France
Appellation: AOC Chablis
Grape Variety: 100% Chardonnay

Certifications:

• Organic Agriculture (Ecocert)

• Biodynamic Agriculture (Demeter)

Terroir

• Parcel situated between Chichée, Fleys and Béru

• Approximately 400 metres above sea level

• Plateau at the top of the hill

• “Serres” geological formation, composed of dense, highly draining limestone plates

• Clay-limestone soils over limestone bedrock

Average Vine Age: Planted in the 1980s and 1990s

Winemaking

• Hand harvested into 12 kg crates

• Long, gentle whole-bunch pressing

• Spontaneous fermentation with indigenous yeasts in oak barrels

• Unfined

• Unfiltered

Ageing

• 12 months in oak barrels

• 6 months in tank on fine lees

Food Pairing

• Lobster

• Sole

• Turbot

• Poultry with butter-based sauces

• Aged goat’s cheese