Chablis Clos Béru Monopole AOC 2019 1500ml

Wine notes:
The splendour of the Clos de Béru vineyard, a monopoly surplus of the Béru estate, remains undeniable despite its lack of Premier Cru classification in Chablis. A glance at the history reveals that the vineyard has always been seen on a par with the best Premier Cru sites. A sojourn in this vineyard immediately reveals why - its southern exposure, moderate slope and rich Kimmeridge soil. The irregularity of its layout, more like a sloping trapezoid than a rectangle, is the result of ancient demarcations by monks according to terroir.

The wine undergoes a spontaneous and slow fermentation phase and is aged for 18 months in tonneaux, one year in barrels and six months in bottle. This process tames the power, minerality and complexity of the wine. It is bottled unfiltered, unclarified and with little sulphur.

Appearance:
This wine graces the eyes with its bright straw yellow.

Flavours:
With every moment full of surprises, the Clos de Béru always raises the excitement to a new level. The bouquet is particularly sophisticated and dense. An extravagant mix of green, yellow, orange and red facets with mirabelles, limes, and gooseberries, cedrat lemons, bergamots, mandarins, oranges, apricots and quinces. Red currants are noted here and there. That is the mere fruit aspect. Complemented with elements of mint, green almonds, chalky soil, iodine, smoke and wrapped notes of brioche and lemon curd. The ideal touch of oxidation typical of Béru brings out the ideal sweetness. The more the wine develops, the more fascinating it becomes.

Palette:
The first contact on the palate turns out to be a perfect acid structure that pairs with a fine yet electrifying minerality. It develops further and becomes entangled in the complex fruitiness, yet remains linear, leading to an almost endless finish. The ripeness of apricots, peaches, quince and kumquats becomes noticeable, along with the creaminess of the long lees ageing. The sharper flavours of limes, lemons and grapefruits harmonise with the tartness of their skins and are accompanied by salt that makes the mouth water. Piquant notes of white pepper and the iodine element of oyster water run through the acidity. All in all, a fabulous Chablis, outstanding at Grand Cru level.

Recommendation for dishes:
Try it with mussels cooked in a cast-iron pan with garlic chorizo butter, or with a delicate fillet of sole enriched with a lime butter sauce and fresh rosemary. With its white chicken, à la Thomas Keller, this wine is simply delicious. Think of delicious chicken from Bresse, enhanced with thyme and garlic and a butter sauce to go with it.