Crystalline, structured, and supremely elegant, the brilliant 2021 Chartron et Trébuchet Beauroy Premier Chablis (97 Points – Decanter) embodies the very best attributes of the venerable Chablis appellation. It is sensuous and beguiling with intense citrus and floral scents infused with the region’s distinctive minerality – the very hallmarks of the greatest Premier Cru Chablis. Expressive and round in the mouth, the 2021 Chartron et Trébuchet Beauroy Premier Chablis delivers its full, rich flavors with laser-like precision. Add Chablis’s propensity for imparting a faint savor of the sea from the region’s Kimmeridgian soil and Chartron et Trébuchet’s 2021 Beauroy Premier Chablis beckons from the time it is poured clear through to its long, lingering, perfectly dry finish. This is Premier Cru Chablis at its best. Although still in its infancy, the 2021 Chartron et Trébuchet Beauroy Premier Cru Chablis offers exciting drinking pleasure now, though it will surely continue to improve in bottle to provide superb drinking pleasure for up to a decade. We suggest affording this extraordinary Premier Cru Chablis a moderate chill (40°-45° F) before allowing it to gradually unfold in the glass. Anticipated maturity: 2024-2030. Enjoy!
Chartron et Trébuchet’s 2021 Beauroy Premier Cru is meant to grace the finest tables. World renowned chefs and serious food aficionados clamor for flavor packed, perfectly dry Premier Cru Chablis such as Chartron et Trébuchet’s 2021 Beauroy to showcase the finest and freshest fruits of the sea. Fish and shellfish provide classic accompaniments, beginning with the freshest oysters, crabmeat, and caviar. Sea bass served with a light, superbly prepared cream sauce will truly highlight both the wine and the fish. Steamed lobster served with drawn butter or a light aioli makes another fine companion. For those not beholden to the sea for sustenance, creamy poultry and veal dishes provide equally satisfying accompaniments. Some may even prefer to serve charcuterie or pâté with Chartron et Trébuchet’s 2021 Beauroy Premier Cru. Cheese and vegetable risottos earn high marks, too. And of course, there is cheese. Emmenthal and Tomme de Bourgogne make for a special treat. Bon Appétit!
Founded in 1984 by Jean-René Chartron and Louis Trébuchet in the renowned Burgundy village of Puligny-Montrachet, Chartron et Trébuchet quickly established a reputation for excellence. Jean-René, proprietor of a wine estate, and Louis Trébuchet, a well-known wine merchant, combined their resources and invested their talents in developing an enviable portfolio of Burgundy wines. Beginning in Puligny-Montrachet and the finest terroirs of Burgundy’s fabled Côte d’Or, the two friends began producing and purveying outstanding white burgundies. They would soon branch out to Meursault, Chassagne-Montrachet, Chablis, and throughout Burgundy to fashion world class red wines in addition to the region’s greatest white wines.
Stringency and precision have been the pillars upon which Chartron et Trébuchet has built a formidable reputation. Chartron et Trébuchet’s oenologist Serge De Bucy, sums up the domain’s success when he says “We are trying to develop a modern take on our work as winegrowers and winemakers whilst respecting the heritage represented by Chartron et Trébuchet, a great name in Bourgogne. In the cellar, we work with beautiful grapes from plots that we know intimately. We vinify and mature our wines in a patient quest to find perfect ripeness and balance, for the work of vinification of great wines is always a matter of precision. Our aim is not to revolutionise Bourgogne, but to extract the stuff of myth from it.”
Serge Du Bucy’s precision and success at Chartron et Trébuchet is truly evident in this month’s feature, the 2021 Chartron et Trébuchet Beauroy Premier Cru Chablis. It’s the scion of a vintage that yielded exceptional quality and has garnered high praise.
Chablis is a distinct part of Burgundy as well as one of the world’s finest white wines. Since the 12th century when Cistercian monks introduced Chardonnay into the region, the name Chablis has been synonymous with outstanding white wine. No wonder, then, so many generations of California producers tacked the name Chablis onto their inferior generic wares, hoping to elevate their wines in the eyes of consumers.
Today, all authentic Chablis is derived exclusively from Chardonnay grapes that are grown in Chablis’ chalky, limestone-rich soil known as Kimmeridgian. The name Kimmeridgian is in reference to an identical landmass that scientists identified in England’s Kimmeridge Bay. Chablis possesses one of the world’s greatest terroirs for the cultivation of white grapes; the appellation (A.O.C.) sits upon what was once the floor of an ancient seabed dating from the Second Jurassic Period (also known as Kimmeridgian) that now feeds the region’s Chardonnay vines. Because of this special terroir, Chablis yields unique, dry, mineral-rich wines of considerable finesse and flavor.
The French National Institute of Appellation d’Origine Controlée (A.O.C.) recognizes four distinct areas of Chablis: Petit Chablis, Chablis, Chablis Premier Cru, and Chablis Grand Cru. All offer the taster a special experience. In total, all four districts of Chablis cover just 7,000 hectares (17,300 acres). However, the best parcels typically occupy the region’s hillsides, the Premier Cru and Grand Cru vineyards, which result in the planet’s most illustrious and complex Chardonnay wines.
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