Description

• Alcohol %: 12.5%
• Decant Time: 20 minutes
• Taste: citrus, lemon, green apple, wet stone, flinty, saline, bright acidity, steely, crisp, clean finish
• Food Matching: Oysters, Shellfish (crab, lobster), Tempura / light fried seafood, Sushi & sashimi, Light fish dishes, Tofu and aubergine claypot, Baked Camembert / soft cheeses, Asian citrus-lemongrass dishes
• Grape Variety: Chardonnay ,

Tasting note

品飲筆記：清新俐落、礦物感明顯。先是檸檬皮、青蘋果與細緻白花的香氣，接著轉為濕石、燧石般的礦質味。口感緊緻爽脆，酸度鮮明，礦感與一抹鹹味帶出延伸的乾淨尾韻。酒莊與釀造：百樂堡（Château de Beru）以呈現產區風土為主，這款村級風土酒強調無侵入性的釀法：人工採收、輕柔壓榨、低溫發酵（以不鏽鋼槽為主），在澄清與陳放階段保留適量酒泥以增厚口感，但幾乎不用新橡木，確保線條清爽。葡萄園：坐落於典型的Kimmeridgian 石灰質—灰泥土壤，土壤帶來緊實的酸度與礦質表現。園內採較低產量與細心的樹冠管理，讓果實成熟均衡、風味集中。配餐建議：最佳搭配海鮮、牡蠣、天婦羅與清爽的亞洲風味菜餚。

Tasting note: Bright, refined and mineral-driven, this Chablis opens with citrus zest, green apple and delicate white flowers, followed by wet-stone and flinty notes. On the palate it is crisp and steely with keen acidity, a fine mineral backbone and a saline, clean finish. Producer notes: From Château de Beru’s village-level expression, Terrois de Beru reflects the cool-climate clarity of Chablis and the emphasis on terroir over oak. Winemaking: Grapes are carefully harvested and gently pressed, fermented at cool temperatures—primarily in stainless steel—with judicious lees contact to add texture while preserving freshness. Little to no new oak is used, keeping the profile pure and linear. Vineyard: Vines are planted on classic Kimmeridgian limestone/marl soils that lend pronounced mineral character and tensile acidity. Low yields and careful canopy work focus ripeness and aromatic precision. Serve well-chilled; decant briefly (about 20 minutes) if you prefer slightly more aromatic lift.

Winery

百樂堡位於夏布利產區，重視風土的真實呈現。酒莊管理位於典型的Kimmeridgian土壤葡萄園，採取低產量與細緻栽培，釀造上以低溫發酵與適度酒泥接觸為主，避免新木強化，目標是保留鮮明酸度與礦物氣息，呈現清爽俐落的風格。

Château de Beru is a Chablis producer focused on terroir expression across a range of cuvées. The estate works with cool-climate vineyards on Kimmeridgian soils and favors traditional, restrained winemaking—cool fermentations, lees contact and minimal new oak—to showcase purity, minerality and precision.