2020 Chateau de Beru Chablis Terrois de Beru

一支帶有礦物粉感與檸檬酸度的夏布利，喝下去就是清醒。

【為什麼選它？】
1) 產地表現——來自夏布利的石灰岩土壤，鹽感與礦質感明確，像把海風帶上餐桌。
2) 釀造手法——以不搶味的發酵與細膩的澱粉沉澱處理，保持清爽與層次。
3) 桌邊通吃——能平衡油脂與奶味，配海鮮或焗芝士都好吃。

【侍酒師私房筆記】先冰鎮再醒約20–30分鐘，第一口是綠蘋果與檸檬皮的清脆，接着有濕石粉與海鹽的牽引，口中走向利落、帶礦物骨架的結尾。酒體不厚重，但每一口都很「有目的性」，讓你想配更多生蠔或簡單的蒸魚。

【田地與釀造】Chateau de Beru 位於 Chablisien，葡萄園坐落在 Kimmeridgian 石灰岩上，產量受控並以人工管理樹蔭。酒廠採用不搶味的不鏽鋼發酵與短期接觸澱粉沉澱，目標是保留那種礦質、鹹香與檸檬酸度，而不是靠新橡木掩蓋土地性格。

【場景化配餐】在香港：天台海鮮晚餐配生蠔，週末壽司小聚，或是朋友聚會的開胃酒。輕鬆又高級。

【降維打擊對比】若你想要夏布利的「骨骼感」和礦物精準度，但不想付出頂級特級園的價格，這款在性價比與地方性格上非常有說服力。

A steel‑bottomed Chablis with chalky minerality and a citrus bite that wakes the palate.

【Why choose it?】
1) Pure, terroir-driven profile -> delivers precise minerality and saline tension typical of top Chablis at an accessible price.
2) Freshness-preserving winemaking -> stainless-steel fermentation and careful lees work preserve lively citrus and clarity.
3) Versatile at the table -> cuts through rich seafood and creamy cheeses without overpowering.

【Sommelier's private note】Pour slightly chilled and give 20–30 minutes to open — the first sip greets you with green apple and lime, then the mid-palate tightens with wet stone and a saline streak. The texture is lean but focused, finishing with a lingering mineral spine that invites another bite or another oyster.

【Winemaking & Vineyard】From Chateau de Beru in Chablisien, vines sit on Kimmeridgian limestone. Low yields and targeted canopy work lend concentration; fermentation in stainless and ageing on fine lees keep the wine bright and flinty, not oaky. Small-lot handling means an expressive, site-specific bottle.

【Occasion】Perfect for a Hong Kong rooftop seafood evening, a luxe sushi lunch, or a refined starter course before a multi‑course Chinese banquet.

【Competitive Edge】Gives classic Chablis tension and terroir detail at a fraction of the price of named top crus — ideal for drinkers who want precision without a large bill.

Specification

• Alcohol %: 12.5%
• Decant Time: 30 minutes
• Taste: lemon zest, green apple, lime, chalky minerality, sea-spray / saline, white florals, crisp citrus acidity
• Food Matching: Oysters and raw shellfish, Crab and lobster, Tempura (yasai or seafood), Steamed white fish (Cantonese style), Baked Camembert or young goat cheese, Light Asian dishes: tofu & aubergine claypot, lemongrass preparations
• Grape Variety: Chardonnay : 100%,

Winery

Chateau de Beru 是座位於 Chablisien 的酒莊，重視田地表現。葡萄園多為 Kimmeridgian 石灰岩，採小批次處理，釀造上偏向保留鮮度與礦物感，不以新橡木掩蓋土地特色。

Chateau de Beru — a Chablisien estate focused on site expression. Vines grow on classic Kimmeridgian limestone; fruit is handled in small lots with fermentation and elevation choices made to preserve freshness and minerality.