# Chablis Premier Cru Beauroy (2017)

- **Producer:** Chartron et Trébuchet
- **Colour:** white
- **Type:** still
- **Grapes:** 100% Chardonnay
- **Region:** Burgundy, France
- **Style:** Classic
- **Alcohol:** 13.0%
- **Average price:** €40
- **Vegan:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 10–12 °C
- **Aromas & flavours:** lemon, grapefruit, green apple, hawthorn, acacia, wet stones, flint, toasted almond

## About this wine

The Chartron et Trébuchet Chablis Premier Cru Beauroy 2017 is a dry white wine from the renowned Chablis region of Burgundy, France. Produced from 100% Chardonnay, it hails from the Beauroy Premier Cru climat, known for its Kimmeridgian soils. The "Grand Vin de Bourgogne" designation indicates its origin from a distinguished Burgundy appellation. Founded in 1984, Chartron et Trébuchet focuses on expressing the unique characteristics of Burgundy's terroirs. The 2017 vintage experienced reduced yields due to spring frosts, leading to a classic expression of the appellation. This wine is a pure representation of its Premier Cru status, defined by its minerality and vibrant acidity.

## Interesting facts

- Beauroy is a Premier Cru climat, sometimes encompassing adjacent vineyards like Troesmes and Côte de Savant.
- The Kimmeridgian soil is rich in fossilized oyster shells, contributing to the wine's distinctive minerality.
- Grand Vin de Bourgogne signifies a wine from a higher-tier Burgundy appellation, not a regional wine.
- The 2021 vintage from this producer received a Platinum medal and 97 points from Decanter.

## Food pairing

The wine's high acidity acts as a palate cleanser, cutting through the richness of seafood and creamy sauces. Its pronounced minerality complements the briny notes of oysters and shellfish, while citrus and white fruit flavors harmonize with delicate fish and poultry.

## Wine making process

Chartron et Trébuchet produces this Chablis Premier Cru Beauroy using 100% Chardonnay. The grapes are typically fermented in temperature-controlled stainless steel tanks to maintain freshness and aromatic purity. Following fermentation, the wine undergoes aging on its fine lees for approximately 8 to 10 months, a technique that builds complexity and texture. Oak is used judiciously, if at all, to ensure the wine's characteristic minerality and vibrant acidity remain the focus.