|Production Method||Natural, Organic|
|Producer||Chateau De Beru|
|Wine Type||Dry White Wine|
|Wine Style||Full bodied|
|Terroir||Vine plots located in the town of Sant Bris ,210 - 250m asl. Kimmeridgian clay-limestone soils|
|Total Sulphur||30 mg/litre approx|
|Maturation||1 year in Burgundy oak old barrels|
|Annual Production||0 - 5,000 bottles|
|Ageing Potential||10 years|
|Food Matching||Vegan Dishes, Oily Fish, Spicy Foods|
SAUVIGNON GRIS ATHENAIS DE BERU 2018
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- Sauvignon Gris Athenais de BERU 2018 ,natural wine, short skin contact, low sulphites, little funky, very cool, very delicious. Another wine from the Negoce side of the Chateau de Beru, sourced from the Saint Bris area famous for Sauvignon Blanc and Gris. Sauvignon Gris is a pink-coloured wine grape that is a clonal mutation of Sauvignon Blanc. It tends to have some of the herbaceousness of the more famous Sauvignon but here with fermentation in barrels and a touch of skin contact, it becomes richer and more textured. It has the Beru signature stamped all over it, that means quality and sheer drinkability. For richer foods and sauces.
Chateau de Beru is a 400 year old domaine hosting some of the best terroir in Chablis.
It is a magnificent estate, full of grandeur and history. The ornate rooms are filled with paintings and furniture that date back centuries. Staying there is like stepping back in time to pre-revolutionary France with 4 poster beds and stunning views across the walled vineyards and hills of Burgundy. For centuries the potential of the beautiful 17th century estate went unrealised until in the 1980s Count Eric de Beru, fuelled by his passion for wine replanted the vines including the unique walled vineyard, Clos Beru! When he became ill the vineyards were rented and the grapes sold to the cooperative until in 2004 his daughter Athenais took over and revolutionised the estate, finally realising its great potential. After a visit to Argentina and an encounter with coffee farmers using biodynamics to produce their beans, she returned home and despite some resistance convinced her parents that the future of their wine lay in biodynamic production. Athenais has been working the 15 hectares of vines with biodynamic methods since 2008 and since then the quality and purity of the wines has soared. She is blessed with fabulous Chablis terroir, calcareous-clay soils of the Kimmeridgien era (notably with deposits of fossilised oysters dating back 150 million years ago) at 300 metres above sea level. Only using natural methods including horse rather than tractors, can this hallowed ground be protected and maintained. The wines are pure and alive and marry intensity with immense finesse. Athénaïs has also joined the 'Femmes et Vins de Bourgogne' (Women and Wines of Burgundy) an association set up to enable talented female wine makers - who are unfortunately still scarce in Burgundy - to share their experience and passion. Recently she has started to ferment a very small amount of fruit with the skins in Amphorae to make tiny quantities of orange wines, watch this space, we will get some, although not much!
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