The Cistercian monks hand-built this walled, 4-hectare vineyard of Clos de Béru in the 13th century. You can still see the limestone walls. The monks already knew 700 years ago this lieu-dit gave compelling Chablis. To this day, the Clos de Béru remains monopole. This vineyard has been with the Béru family for over 400 years. Today, young and dynamic Athénaïs de Béru took over the family domain from her parents and converted the family vineyards to organic farming in 2006 and to biodynamic in 2009. All her Chablis, including the village wines, spend two winters in the icy chalky cellar, just the way it was done in the past.
A blend of various historical lieux-dits in Chablis. Hand-harvested grapes from each lieu-dit see spontaneous fermentation with ambient yeasts, like all of their wines. All the lieux-dits are in the village of Béru. Then the separate parcels are blended and aged in neutral vessels for about eighteen month prior to bottling.
This lieu-dit sits on the top a very windy hill that is composed of limestones. This vineyard somewhat looks like a lunar landscape because the vineyard has this strange outcropping of limestones pebbles everywhere with hardly any top soil. 'Côte Aux Prêtres' translates to 'Hill of the Priests'. The meanings of this lieu-dit refers to the nearby paths followed by pilgrims on their way from Vézelay to Santiago de Compostela.
This Premier Cru is known for delicacy and elegance. Vaucoupin is a geological marvel of a narrow strip of clay and limestone localized on the south/south-east slope of the Chichée plateau. It is so steep that a tractor cannot be used. So, a horse is used to till the land. De Beru family owns a mere 0.30 hectare. The wine is raise in neutral barrels for about eighteen month prior to bottling.
Harvested grapes, even before fermentation begins, already taste differently than grapes from any other vineyards of Château de Béru – according to Athénaïs. The outcropping of limestone is so close to the surface that Athénaïs decided to use horse to till this vineyard. The wine is raised in 500 litre neutral barrels for about two years prior to bottling
Not current vintages. Shown for sample purposes only.