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A wine from the Tonnerre vineyard with notes of iodine and crisp fruits. More info
The Bourgogne Epineuil appellation was created in 1993 and is situated in Yonne, close to Tonnerre. Comprising of only 83 hectares, Bourgogne Epineuil wines are a rarity just like the Clos de Vougeot Grand Cru. The wines from this cold terroir with a limestone-clay soil were enjoyed many moons ago, before being forgotten about following the devastating effects caused by phylloxera, the insect from America, at the end of the 19th century.
Since then, with the help of global warming, this wine has seen a rise in its fame. Its crisp, fruity aromas, its sharp flavours as well as its flavourful finish have allowed this wine to regain its reputation and find its way back onto our tables. The perfect wine for amateurs to help them understand the geology of the Yonne terroirs.
Bourgogne Epineuil Athénaïs de Béru serve at a temperature of 15°C. It will pair perfectly with the following dishes: Cary poulet, Rougail morue, Tijacques boucané.
The Bourgogne Epineuil appellation was created in 1993 and is situated in Yonne, close to Tonnerre. Comprising of only 83 hectares, Bourgogne Epineuil wines are a rarity just like the Clos de Vougeot Grand Cru. The wines from this cold terroir with a limestone-clay soil were enjoyed many moons ago, before being forgotten about following the devastating effects caused by phylloxera, the insect from America, at the end of the 19th century.
Since then, with the help of global warming, this wine has seen a rise in its fame. Its crisp, fruity aromas, its sharp flavours as well as its flavourful finish have allowed this wine to regain its reputation and find its way back onto our tables. The perfect wine for amateurs to help them understand the geology of the Yonne terroirs.
The Béru vineyard, nestled in the heart of the Chablis region, traces its roots back to the 13th century. The estate includes prestigious parcels in the Chablis and Chablis Premier Cru appellations, including the splendid Clos Béru. Bounded by ancient walls and spanning five hectares, this exceptional plot, solely dedicated to the cultivation of Chardonnay grapes, flourishes in a unique terroir characterised by clay-limestone soil and fossilised oyster shells. Positioned on the southern slope of a hill at an altitude of 300 metres, it benefits from an incredible microclimate. 2005 marked a pivotal moment for Athénais de Béru, previously working in finance, as she made the life-changing decision to embrace her family’s heritage and chose to reclaim her ancestors’ land. Through a fortuitous coincidence or perhaps a twist of fate, the vineyard became available as the tenant who had leased her father’s land retired prematurely, 20 years ahead of schedule, enabling her to take over the property. When she arrived in Chablis, Athénais, fuelled by her passion for fine wines, found herself a complete novice in terms of technical expertise. As a Parisian who had never worked the land, she faced a daunting challenge. Yet, undeterred and armed with insatiable curiosity, she embarked on a journey of experimentation, trial and error, adaptation, and learning from fellow winemakers. She sought guidance from others, undertook internships at different estates. Eventually, through perseverance and guided by both the wisdom of others and her own instincts, she eventually achieved her goals. Well aware of the exceptional terroir she has the privilege to own, Athénais endeavours to elevate its character while preserving its natural expression. To accomplish this, the estate operates without the use of additives. The vines are trained and pruned using the double Guyot method, encouraging natural competition between plants, limiting yields while promoting an ideal distribution of leaf coverage. The vines are meticulously hand-harvested, ensuring the utmost respect for the berries. In the winery, the winemaker uses native yeasts, allowing the grapes to express their singularity, without resorting to any fining or filtration techniques. Sulphur is sparingly used, if at all. To her, the sulphur-free final product represents the rewarding result of diligent work in the vineyard, although she maintains the freedom to intervene in the winemaking process when necessary.
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