Chateau de Beru Gamay VDF 2017
Chateau de Beru Gamay VDF 2017 – alternate view 2
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Chateau de Beru Gamay VDF 2017

Chateau de Beru
$44.00

Grape: Gamay, Aligoté
Vintage: 2017
Type: Red

This unique red wine is part of the Athénaïs de Béru natural wine line, blending Beaujolais gamay with estate aligoté from Chablis. The winemaking follows a strict low-intervention philosophy, relying on spontaneous native yeast fermentation and zero synthetic additives in the cellar. The grapes undergo a gentle whole-cluster co-fermentation in traditional clay amphorae to encourage texture and aromatic lift without wood masking. The wine is bottled entirely unfiltered and unfined with minimal sulfur additions at bottling.

It pours a translucent ruby color, opening with high-toned floral aromas, wild raspberry, red cherry, and a hint of damp forest floor. A light-to-medium body shows an elegant fluidity, balancing fresh red berry fruit with a unique amphora texture. Fine-grained, soft tannins provide a subtle structural frame across the mid-palate without feeling heavy. A clean wave of mountain acidity cuts through the texture, maintaining great freshness. It finishes bone-dry, leaving a lingering mineral trail.

Chateau de Beru

The Béru family have owned the historical Château de Béru domain for 400 years. At the beginning of the 20th century when the phylloxera crisis hit all the vines were uprooted leaving the estate without its source of income. It was only in 1987, that the Comte Éric de Béru, out of passion for wine, undertook to replant the entire vineyard, and in particular, the famous monopole vineyard Clos Béru. His daughter Athénaïs runs the domain now and has transformed the farming to certified Biodynamic practices. Her first vintage was 2005 and in the years that have followed she has become one of the most revered and influential winemakers in Chablis.

Its terroir was formed during the Kimmeridgian era and is mainly composed of crushed limestone and marine fossils.

Grapes are handpicked, the harvest is directly pressed at low pressure. The juice is directly transferred to stainless steel tanks for fermentations. All wines are aged for 14 to 16 months and are bottled without any fining or filtration. The close attention brought at each step of the winemaking process is the key element, which allows for low sulphur vinification or in the case of the single site wines no addition at all.

The wines are produced without any additives. The aging is long and carried out in accordance with the cycles and the seasons.

Our approach: analyze, understand, and express the identity of a vintage and accompany it by playing on the date of the harvest, the press, or the length of maceration.