From the heart of the house of Clos de Béru emerges a wine that is in no way inferior in uniqueness and quality to the world-famous Premier Cru classification. One reason for its lack of classification lies in the history of the vineyard, which was leased out after the tragic death of Comte Éric de Béru and never became the focus of classification. And yet, both its reputation and its characteristics measure up to high Premier Cru standards.
The nature of the soil, a special Kimmeridge type, south-facing, slightly steep and rich in stones, contributes significantly to this high quality. The boundaries of Clos de Béru were drawn by the expert eye of the monks along the terroir, thus giving it an unusual shape of a sloping trapezium. The production process allows this powerful, mineral and complex wine to develop its intensity, with 18 months of ageing in tonneaux, followed by a year in barrels and six months in bottle. It bears a mark of naturalness, unfined, unfiltered and with just a touch of sulphur blend.
Complex character image:
It presents itself in a lively straw-yellow robe. The Clos de Béru differs from, and even surpasses, the excellent Chablis from the house of Béru in its refinement and depth. A wonderful variety of colour nuances in green, yellow, orange and red, which find their origin in a variety of mirabelles, limes, gooseberries, cedrat lemons, bergamots, mandarins, oranges, apricots and quinces. A hint of red currants completes the fruit palette. Subtle notes of mint, green almonds, crushed lime, iodine, smoke and an enveloping scent of brioche and lemon zest provide herbal and mineral notes. The typical Béru oxidation brings an unobtrusive, crumbly note to the taste picture.
The first sip reveals a Chablis with an absolutely perfect acid structure. Present and tangy on the palate, accompanied by a subtle but electrifying minerality. A complex interconnectedness of fruitiness and acidity unfolds and creates a far-reaching finale of aromas in the interplay. Ripe apricots, peaches, quinces and kumquats deliver a pleasant creaminess and are complemented by tangy notes of limes, lemons and grapefruits with a zesty, peel tartness. Salty nuances provide an appetising accent, while white pepper notes and iodine hints round off the Chablis. Despite its lack of Cru classification, it can be placed at Grand Cru level without exaggeration.
Food pairing suggestions:
The subtle, multi-layered flavours ideally accompany dishes such as mussels in white wine and garlic butter, sole in lemon juice and thyme or a traditional French coq au vin.
Château de Béru
Château de Béru, 32 Grande Rue, 89700 Béru / France, Organic certificate: FR-BIO -01