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Amaury Beaufort

NV Amaury Beaufort, De Quoi Te Meles Tu? Brut Nature Base 2022

France Pinot Noir Champagne 750ML
/
NV Amaury Beaufort, De Quoi Te Meles Tu? Brut Nature Base 2022
Amaury Beaufort

NV Amaury Beaufort, De Quoi Te Meles Tu? Brut Nature Base 2022

France Pinot Noir Champagne 750ML
/

*A collaboration project with his friend Loic Naudinot

ASSEMBLAGE 100% Pinot Noir

VINEYARD 0 .32ha parcel de Quoi te Meles tu, planted in 2005 - Neuville sur Seine

SOIL Kimmeridgian

ELEVAGE 11 months in neutral, old 420L barrels. 15 months on the lees under cork. Zero sulfur added.

DISGORGEMENT October 2024, zero dosage

BOTTLES PRODUCED 2071 bottles

12+ In Stock

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Same Day Pick Up at Bay Area and Brentwood LA

Available same day if ordered by 2pm

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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.

See More at Thatcher's Imports

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.

See More at Thatcher's Imports
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