The Béru family has owned the historical Château de Béru domain for 400
years and even writings by 9th-century monks note the vineyards growing
here. It was during the Middle Ages that the wines here received
international appreciation, often appearing on royal tables. This was
until the philloxera crisis, when all the vines were uprooted, at the
beginning of the 20th century. The Chateau then had somewhat of a
hiatus and it was only in 1987, that the Comte Éric de Béru, out of
passion for wine, undertook to replant the entire vineyard, and in
particular, the famous Clos Béru.
His wife, Laurence and their daughter Athénaïs are now running the
domain. They have invested considerable means to improve the production
quality and give a fresh start to the domain. Since 2005, only organic
methods have been used on the estate, and from 2010 they began to
convert to biodynamic practices. Now only a limited amount of natural
chemical intervention is used, such as treatment with sulphur, and a
horse-drawn plough prepares the soil, rather than a tractor. It hasn’t
always been easy for the family – in 2016, for example, they lost all
of their crops to a late April frost. But despite this, the estate has
recovered and continues to build on its already steadfast reputation.
The grapes are handpicked at maturity in 10kg crates. The harvest is
directly pressed – in a pneumatic press at low pressure. The juice is
directly transferred to stainless steel tanks for fermentations. The
wines are aged during 14 to 16 months and are bottled without any
fining or filtration.