Béru Chablis Clos Béru Monopole AC 2017 1500ml


Incl. VAT.
(96,69  / 1000 ml)

Out of stock

SKU: 9950219054 Kategorien: , Weingut:




Alcohol content

12.5% Vol.

Residual sweetness



Contains sulfur


7,1 g/l

Drinking temperature



Château de Béru, 32 Grande Rue, 89700 Béru / France, Organic certificate: FR-BIO -01

Tasting note from dated 10.03.2020, Copyright Christoph Raffelt

Wine information

The Clos de Béru vineyard is the monopoly site of the house. The Clos de Béru is only not classified as Premier Cru in Chablis because it was leased at the time of Comte Eric de Béru's untimely death and the family showed no interest in classification. Historically, Clos de Béru has always been seen at the level of good Premier Cru sites. Standing in the vineyard, one also immediately realizes why pure southern exposed, not very steep, but definitely sloping and very stony typical Kimmeridge soil. The boundaries were drawn by the monks along the terroir at the time. That's why the Clos doesn't have an even shape, but that of a sloping trapezoid.


light golden yellow


From year to year, Athenaïs de Béru catapults itself to new heights with its wines. The provisional might of the 2017 Clos Béru Monopole be. So resting in itself, quietly at first, but then becoming more insistent, this is already in the fragrance a fascinating Chablis. It helps with this young wine to give it time in the carafe. Then a Chardonnay awaits you that shows its origin through and through in the form of an almost still green pineapple, in the form of limes and lemons, with warmth then more and more of grapefruits including their zests, some crumbly apple, grated oyster shells and limestone.


At Premier Cru level, this wine has always been. But now it is going further. With more and more understanding of the site, the soil and the vinification method, the Clos to a great, if not great Chablis. As young as it is, everything is put on here the ripe, citrusy and multilayered fruit, the phenolic grip, the extremely distinctive, but coherent acidity, which currently provides a lot of bite, but will also carry the wine for years, furthermore the silky creamy texture, which is present despite phenolic and acid bite, also the mineral intense liveliness, the fascinating length, which ends - how could it be otherwise - as in a brine with lemon slice. All of this is already very coherent and complex. As Antonio Galloni writes at Vinous? »Es is one of the most remarkable white wines I've tasted in recent years." Given what Galloni gets in his glass over the years, that's quite an astonishing statement.

Food recommendations by Christoph Raffelt

  • Oysters with ponzu and a slice of jalapeño
  • Pasta with clams and white wine-herb broth
  • Korokke with seaweed salad


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