Premier Cru Beauroy Domaine
The vintage
After a relatively mild and very dry winter, the vine began to bud in the last week of March. Fortunately, at the end of March, just before the first frosts, the vintage showed a few days' delay compared to the average of the past 20 years. Despite the frost and cold, we observe a good emergence of clusters. Flowering took place at the end of May under excellent conditions, with little shatter or millerandage. The vine caught up and now shows a 10-day advance. August 31 marks the beginning of the harvest with all the teams. The sanitary condition is perfect, the skins are thick, and the grapes are pulpy with a good juice yield.
Location
One of the main Premier Cru on the left bank, the Beauroy terroir extends over Chablis and several surrounding communes on clay-limestone soils. Very typical of Chablis and with good aging potential, the wines offer great finesse.The appellation covers 37 hectares, including 16 on the Troësmes locality.
Terroir
The soils and subsoils are of clay-limestone nature. The plots cover 1.12 hectares and are part of Troësmes, oriented south/southeast. The place known as Troësmes was one of the first terroirs to produce Premier Crus and is considered the best-oriented for producing Beauroy.
Winemaking
Application of the principle of gravity to avoid any pumping, which could alter the quality of the wine. Short-duration pneumatic pressing (1h30 to 2h00) for a delicate separation between the solid and liquid parts of the grapes. Very light static settling to retain enough fine lees for the alcoholic and malolactic fermentations to occur naturally. The vinifications are carried out in stainless steel vats. Aging lasts 18 months, including 5 to 6 months on fine lees in French oak barrels for 25% of the blend. The aging process finishes in small stainless steel tanks.
Grapes
Tasting
Fine and subtle bouquet with beautiful mineral and floral notes.
A well-balanced palate between richness, nervosity, and vigor.
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