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A beautiful bouquet of white flowers, citrus fruits and green apples is supported by a taut palate and a long finish in this Chablis Premier Cru. More info
In 2005, Athénaïs de Béru acquired this family chateau in Chablis, with many plots being leased to tenant farmers at the time. Simultaneously, they offer a few cuvées for trading, under the label Athénaïs. Such is the case for this wine from the Premier Cru Montée de Tonnerre. It takes its name from the ancient Roman road that crosses toward the village of Tonnerre. The Chardonnays grow on west-facing medium to steep slopes on shallow soils of Kimmeridgian marl and limestone crossed by veins of blue clay. The hand-harvested grapes are placed in small 10kg crates, meticulously sorted and then gently pressed. The winemaker favours a minimal interventionist approach, without any additives, leaving the natural yeasts to trigger fermentation. The ageing continues for sixteen months in old barrels. This Premier Cru expresses a magnificent bouquet of white flowers, citrus fruits and Granny Smith apples underlined by a smoky nuance. The notable intensity on the palate is proof of the wine’s beautiful persistence. A very nice wine with great aging potential.
Chablis 1er Cru Montée de Tonnerre Château de Béru serve at a temperature of 10°C. It will pair perfectly with the following dishes: Huîtres, Brie aux truffes, Colombo de poulet.
In 2005, Athénaïs de Béru acquired this family chateau in Chablis, with many plots being leased to tenant farmers at the time. Simultaneously, they offer a few cuvées for trading, under the label Athénaïs. Such is the case for this wine from the Premier Cru Montée de Tonnerre. It takes its name from the ancient Roman road that crosses toward the village of Tonnerre. The Chardonnays grow on west-facing medium to steep slopes on shallow soils of Kimmeridgian marl and limestone crossed by veins of blue clay. The hand-harvested grapes are placed in small 10kg crates, meticulously sorted and then gently pressed. The winemaker favours a minimal interventionist approach, without any additives, leaving the natural yeasts to trigger fermentation. The ageing continues for sixteen months in old barrels. This Premier Cru expresses a magnificent bouquet of white flowers, citrus fruits and Granny Smith apples underlined by a smoky nuance. The notable intensity on the palate is proof of the wine’s beautiful persistence. A very nice wine with great aging potential.
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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