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Amaury Beaufort

NV Amaury Beaufort, Brut Nature Rose Base 2020

France Pinot Noir Champagne 750ML Brut Nature
/
Amaury Beaufort

NV Amaury Beaufort, Brut Nature Rose Base 2020

France Pinot Noir Champagne 750ML Brut Nature
/

From 50+-year-old Pinot Noir grown in the vineyard of Le Jadinot in the Aube commune of Polisy. The southeast-facing vines are grown on limestone-rich Kimmeridgian clay soils. The wine is aged for 12 months in large, new oak foudres and later for five months in old, neutral barrels. The wine spends 22 months in the bottle on the lees.

ASSEMBLAGE 100% Pinot Noir

VINE AGE 30 years old

SOIL Kimmeridgian

ELEVAGE 23 months in foudre, 22 months on the lees. Zero sulfur added.

DISGORGEMENT 09.11.2023, zero dosage

BOTTLES PRODUCED 2359 bottles

12+ In Stock

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Amaury' farms a single hectare of vines in the Aube, and if you didn't see the final product you would think he were crafting world-class Burgundy.

Amaury Beaufort

You may know the Beaufort name from the family domaine located in Ambonnay. Despite the lineage, Amaury didn't take over the estate, but rather picked up and moved to the Aube. If there is something of note that Amaury has taken with him, it's the dedication to the vineyards. They have been farming the vineyards without any chemicals since 1969.

Amaury has been working in wine since 2003 and his first vintage of his own label was 2018. He farms 1ha in Polisy called "Le Jardinot '' all by himself. This is important to Amaury as he wants to ensure he is doing the entire process from vineyard to bottle. Amaury think's 1ha is enough because he treats it as his own garden. As he's recently begun crafting wines from his friends' vineyards as well, he's ensured they share his continued quest for quality control, and the results show.

Viticulture and Vinification

Higher rolled canopies to allow for ripeness, maturity, and sugar levels. Canopies are dense, with more leaf content as Amaury feels this supports the roots in diving deeper into the soil for nutrients. All the wines are made without sulfur. With his close proximity to Burgundy, Amaury’s vinification techniques are more similar to Burgundy than classic Champagne. Fermentation begins in large 15hl oval casks. The barrels are all treated with light steaming to remove the concentration of toast and oak flavors.He doesn't do batonnage by hand, the shape of his casks allows for natural batonnage. The wine is then transferred to Demi-muids for settling and further aging. Elevage is rather long and changes vintage to vintage.

Meet the Producer

Amaury Beaufort

Amaury' farms a single hectare of vines in the Aube, and if you didn't see the final product you would think he were crafting world-class Burgundy.

You may know the Beaufort name from the family domaine located in Ambonnay. Despite the lineage, Amaury didn't take over the estate, but rather picked up and moved to the Aube. If there is something of note that Amaury has taken with him, it's the dedication to the vineyards. They have been farming the vineyards without any chemicals since 1969.

Amaury has been working in wine since 2003 and his first vintage of his own label was 2018. He farms 1ha in Polisy called "Le Jardinot '' all by himself. This is important to Amaury as he wants to ensure he is doing the entire process from vineyard to bottle. Amaury think's 1ha is enough because he treats it as his own garden. As he's recently begun crafting wines from his friends' vineyards as well, he's ensured they share his continued quest for quality control, and the results show.

Viticulture and Vinification

Higher rolled canopies to allow for ripeness, maturity, and sugar levels. Canopies are dense, with more leaf content as Amaury feels this supports the roots in diving deeper into the soil for nutrients. All the wines are made without sulfur. With his close proximity to Burgundy, Amaury’s vinification techniques are more similar to Burgundy than classic Champagne. Fermentation begins in large 15hl oval casks. The barrels are all treated with light steaming to remove the concentration of toast and oak flavors.He doesn't do batonnage by hand, the shape of his casks allows for natural batonnage. The wine is then transferred to Demi-muids for settling and further aging. Elevage is rather long and changes vintage to vintage.

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