2019 Chateau de Beru Chablis Cote Aux Pretres

品飲筆記：酒款帶著清爽的檸檬皮與青蘋果香氣，還有細碎白花與礦石氣息。入口酸度清晰，像被礦物和海鹽拉開線條，中段帶一點酵母的圓潤口感，不厚重但很有層次，收尾則是持久的礦物與檸檬皮餘韻。
酒莊與葡園：百樂堡位於夏布利產區，經營風格偏向展現田地個性，採低產、人工採收，重視土地表現。葡萄園多座落在含石灰質的老地層（Kimmeridgian），土壤貧瘠且排水良好，有利於集中風味與礦物感的發展。
釀造手法：釀造以保留新鮮與純淨為主，主要在不鏽鋼或中性的容器中發酵並於細膩的澄澈與泥渣接觸中熟成，極少使用新桶，使酒保有鋒利的酸與礦質感，但又帶些許口感厚度，適合搭配海鮮與清爽料理。

Tasting note: Bright and focused, this Chablis opens with lemon zest, green apple and a whisper of white blossom. The palate is driven by vivid acidity and a pronounced wet‑stone minerality, with saline lift and a subtle lees-derived texture that rounds the mid-palate. Finishes long and steely with citrus peel and chalky persistence.
Producer notes: From Château de Beru’s Cote Aux Pretres site, this bottling reflects the cool-climate character of Chablis—pure, precise and mineral. The estate aims for low yields and careful selection at harvest to showcase place rather than intervention.
Winemaking notes: Fermented and kept mainly in inert vessels to preserve freshness, with some élevage on fine lees to add texture and complexity. Little to no new oak is used; bottling follows a gentle clarification to retain liveliness.
Vineyard notes: Vines are planted on classic Burgundy limestone-clay soils with strong Kimmeridgian influence. Cool maritime influence and stony soils give the wine its saline, flinty backbone and bright acidity. Harvested by hand and vinified to emphasize terroir clarity.

Specification

• Alcohol %: 12.5%
• Decant Time: 30 minutes
• Taste: lemon zest, green apple, wet stone, chalky minerality, saline, white flowers, crisp acidity, steely, clean finish, subtle lees texture
• Food Matching: Oysters, Scallops, Lobster, Crab, Sushi and sashimi, Tempura, Goat cheese, Lightly grilled white fish, Asian seafood dishes with citrus
• Grape Variety: Chardonnay ,

Winery

百樂堡是夏布利區的家族酒莊，重視田地個性與手工細節。酒莊採低產管理、人工採收並以低干預的釀造方式呈現礦物感與酸度，讓土地的聲音能直接在酒款中表現出來。

Château de Beru is a family-run estate in Chablis focused on terroir expression. The team works with low yields, careful vineyard selection and restrained cellar intervention to produce clean, mineral-driven wines that reflect cool-climate vineyards and Kimmeridgian soils.