Description

• Alcohol %: 12.5%
• Decant Time: 20 minutes
• Taste: citrus, lemon peel, green apple, flinty, steely, saline minerality, bright acidity, crisp, subtle white flowers, chalky finish
• Food Matching: Shellfish, Crab and lobster, Oysters, Sushi and sashimi, Tempura (vegetable or seafood), Lightly grilled white fish, Tofu and aubergine claypot, Baked Camembert / soft cheeses
• Grape Variety: Chardonnay : 100%,

Tasting note

品飲筆記：這款酒清新俐落，先是檸檬皮、青蘋果與細緻白花的香氣跳出，隨即帶出典型的燧石／石灰岩礦感。入口酸度鮮明，口腔中感到緊緻的礦物鹹味與爽朗的柑橘核，結尾帶有粉質般的收束。 酒莊介紹：百樂堡（Chateau de Beru）在夏布利一帶專注風土表現，追求乾淨、直接的風格，讓田裡的土壤與氣候說話。 釀造方式：以保留鮮度為主，溫控發酵、主要以不鏽鋼槽為基礎，搭配恰到好處的酒泥接觸增加口感厚度，不使用大量新橡木以免掩蓋礦感。 葡萄園與環境：葡萄種植在貝魯周邊典型的石灰岩／Kimmeridgian 地層上，屬於涼爽海洋性氣候，早晚溫差幫助保存酸度與香氣。產量控制與細心的樹冠管理，帶來高透亮度與礦物質感。

Tasting Note: Bright and precise, this Chablis opens with zesty lemon, lime blossom and green apple, backed by a clear flinty/stony note and faint white florals. On the palate it's taut and energetic — high, cleansing acidity frames citrus and saline minerality, with a chalky, persistent finish. Producer Notes: From Chateau de Beru, a domaine focused on terroir expression in the Chablisien landscape. The Terrois de Beru bottling showcases the cool-climate vigour and minerality typical of the region, crafted for immediacy and clarity. Winemaking Notes: Fermented and matured with an emphasis on freshness: temperature-controlled fermentation (primarily stainless steel), gentle handling and lees contact to add mid-palate texture without obscuring the wine’s mineral clarity. Minimal or no new oak is used to preserve vibrancy. Vineyard Notes: Vineyards sit on classic Kimmeridgian limestone-influenced soils around Beru, where cool maritime influences and morning breezes preserve freshness. Low to moderate yields and careful canopy work allow concentrated fruit with a pronounced stony minerality.

Winery

百樂堡（Chateau de Beru）是一家注重風土的夏布利酒莊，位於貝魯周邊。酒莊重視土壤與氣候對風味的影響，釀出乾淨、礦感鮮明的酒款。

Chateau de Beru is a terroir-driven producer in Chablis focused on clean, mineral expressions of the region. The domaine parcels around Beru emphasize cool-climate ripeness and Kimmeridgian soils to craft precise, balanced wines.