2022 Château de Béru Chablis "Montserre", Burgundy, France
ABOUT THE WINE
“Montserre” is one of Béru’s most distinctive parcels, located on a rocky outcrop within the estate at high altitude, where thin topsoil and exposed limestone create an austere and extreme terroir. The name translates to “Mountain of Stone,” a fitting moniker for a site that yields wines of both power and verticality. In 2022, Chardonnay grapes were hand-harvested and fermented with indigenous yeasts before aging for over a year in large neutral oak casks on the lees. No sulfur was added during vinification, and the wine was bottled without fining or filtration. The result is a wine of immense mineral drive, subtle wild herb and grapefruit pith aromatics, and a textured palate that echoes limestone and salt. Its intensity and structure make it an excellent match for richer seafood—think monkfish, scallops with brown butter, or even veal sweetbreads.
ABOUT THE PRODUCER
Château de Béru is a centuries-old estate with deep roots in Chablis, stewarded today by Athénaïs de Béru, who revitalized the domaine after decades of dormancy. Under her guidance, the estate has become a benchmark for biodynamic viticulture in the region. All farming is certified organic and biodynamic, with a strong commitment to biodiversity, lunar cycles, and minimal intervention in both vineyard and cellar. Athénaïs is a vocal advocate for honest, terroir-driven winemaking, producing wines of clarity and vibrancy that reflect the distinctiveness of each parcel—nowhere more clearly than in Clos Béru, the crown jewel of the estate.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
ABOUT THE WINE
“Montserre” is one of Béru’s most distinctive parcels, located on a rocky outcrop within the estate at high altitude, where thin topsoil and exposed limestone create an austere and extreme terroir. The name translates to “Mountain of Stone,” a fitting moniker for a site that yields wines of both power and verticality. In 2022, Chardonnay grapes were hand-harvested and fermented with indigenous yeasts before aging for over a year in large neutral oak casks on the lees. No sulfur was added during vinification, and the wine was bottled without fining or filtration. The result is a wine of immense mineral drive, subtle wild herb and grapefruit pith aromatics, and a textured palate that echoes limestone and salt. Its intensity and structure make it an excellent match for richer seafood—think monkfish, scallops with brown butter, or even veal sweetbreads.
ABOUT THE PRODUCER
Château de Béru is a centuries-old estate with deep roots in Chablis, stewarded today by Athénaïs de Béru, who revitalized the domaine after decades of dormancy. Under her guidance, the estate has become a benchmark for biodynamic viticulture in the region. All farming is certified organic and biodynamic, with a strong commitment to biodiversity, lunar cycles, and minimal intervention in both vineyard and cellar. Athénaïs is a vocal advocate for honest, terroir-driven winemaking, producing wines of clarity and vibrancy that reflect the distinctiveness of each parcel—nowhere more clearly than in Clos Béru, the crown jewel of the estate.
