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We are very proud to feature a new selection of the extraordinary organic Champagnes of André Beaufort! Last fall's shipment sold-out almost immediately, so we're very happy to have a small additional allocation of vintage wines dating back to 1997, as well as the current non-vintage releases from Ambonnay (Grand Cru) and Polisy. This is a unique opportunity to obtain ten to twenty-five year-old vintage Champages, recently disgorged - we thank the Beaufort family for sharing some of their last remaining stocks with us for this offer!
New in this shipment are the 1997 and 1998 Polisy Brut! The December 2021 disgorgement of the 1998 showed beautifully and we can't wait to try this new release. The 1997, says Réol Beaufort, shows a similar aromatic profile to the 1996, with firm acidity. Three wines from 2014 have arrived, including the 2014 Polisy Demi-Sec - we loved the 1996 and 2002 Demi-Sec, the 2014 should be beautiful! Also from 2014 (and from 2010) is the first appearance of the single-vineyard Polisy Brut "Derriere l'Eglise!" We will be tasting these wines with Réol Beaufort, both at the store and with dinner at Chambers, during Réol's late April visit to NY! Stay tuned for details. (A small additional quantity of the vintage wines will be availabale following Réol's visit)
The Champagnes of André Beaufort are primarily available at natural wine shops in France, Italy and Japan - we are happy to bring these exceptional Champagnes to New York. They all show the intense "vinosity" and complexity found in the Beaufort wines - products of superb farming, living soils, extended sur-lie aging and the commitment of the Beaufort family to create true Champagnes of terroir. The Beauforts converted to organic agriculture in 1971 and also avoid the use of copper sulfate in the vineyard, preferring to use essential oils and homeopathic preparations of their own creation. Vinifications at Beaufort are generally 8 - 10 months long and both fermentations take place with native yeasts - these are some of the very few Champagnes to not use exogenous yeasts in the prise de mousse. The malo-lactic transformation is not blocked and the wines are not re-acidified. SO2 is used sparingly (approximately 30mg/L) or not at all depending on the vintage.
The Beauforts produce Champagnes both in Ambonnay (Grand Cru) and in Polisy, with normally a blend of about 80% Pinot Noir and 20% Chardonnay. These are broad, full-bodied wines that benefit from extended sur-lie aging. "We keep our wines sur-lie as long as possible before release, so one can taste a Champagne of ten years of age with mature aromas, having conserved some traits of youth - thus, disgorgement is always recent." (Lot number and disgorgement date are always included on the back-label)
Wines are in stock or arrive Tuesday, 3/5.
2018 "L'Or de Vix" Extra Brut and Rosé
Elodie and Réol Beaufort are now producing two beautiful sparkling wines from vines on kimmeridgian and oxfordian limestone soils in Burgundy, about 1/2 mile from the Champagne/Aube border near Riceys. Both wines are 100% Pinot Noir. Zero SO2 is added and the fermentation and prise de mousse are with wild yeasts, aging is in old barriques. "The vines are in a very preserved area, almost completely surrounded by forest, so few treatments are needed. The deer remain nice, they prune the vines but leave the grapes" says Réol
The André Beaufort NV Polisy Rosé Brut is from the 2018 vintage and was disgorged in January 2024. It's a deep crimson rosé and shows redcurrant, raspberry and cherry fruit on the nose, with a nice herbal lift. The palate has more wild red berries with lovely texture and crisp acidity that's in perfect balance, with hints of herbs and some earthiness that lingers. This opens up nicely with aeration - just delicious as an aperitif or serve with charcuterie, salmon, tuna or sushi.
50 years of organic farming in Ambonnay!. Disgorged in Oct 2022. Right off the bat, the Ambonnay presents a completely different, more masculine profile from the Polisys. Still more mineral than fruit forward on the nose, the palate skews more ripe berries with vibrant acidity and a juicy finish. Pair with some duck a l'orange!
(Arrives 12/11) The 2019 Beaufort Polisy Rouge Coteaux Champenois (stilll wine) is 100% Pinot Noir grown on the Kimmeridgian limestone of Polisy. 2019 is a vintage of beautiful ripeness, but showing only 11% alcohol thanks to the climat in Polisy and the Beaufort's superb organic farming. This is remarkable from the first sniff, with delicate red fruit mixed with an intense herbal component. Don't be scared, there is nothing green or stemmy here - it's minty and spicy and deeply delicious. As it sits in the glass the wine opens up and becomes fuller and earthier. It's fresh on the palate, almost salty, with a fine fragile mouthfeel and beautiful length. Wonderful wine. I suspect this will take on weight with time in the bottle too. Sam Ehrlich
(Arrives 12/11) The 2018 Elodie Beaufort Crémant is made by Réol Beaufort of Champagne André Beaufort and his wife Elodie from vines about 1/4 mile from the Champagne zone (Aube) on kimmeridjian and oxfordian limestone. 100% Pinot Noir. Zero SO2 is added and the fermentation and prise de mousse are with wild yeasts, aged in old barriques. Disgorged in July of 2023. The nose is rich and complex with hazelnuts and toasted brioche, with hints of green apple. The palate is quite the contrast - chiseled, crisp and focused with soaring acidity and a dry finish that would lend itself nicely to food. A vibrant Champagne by another name, serve with everything from oysters to fried chicken!
(Arrives 12/11) The 2018 Elodie Beaufort Extra Brut Rosé is made by Réol Beaufort of Champagne André Beaufort and his wife Elodie from vines about 1/4 mile from the Champagne zone (Aube) on kimmeridjian and oxfordian limestone. 100% Pinot Noir, rosé de saignée. Zero SO2 is added and the fermentation and prise de mousse are with wild yeasts, aged in old barriques. 5 grams per liter dosage. Disgorged in June of 2022. Blood orange, raspberries and strawberries waft from the bowl, whilst the palate shows notes of grilled watermelon and surprisingly savory hints of bitter Seville orange underscored by refreshingly vibrant acidity. An Aperol Spritz like sparkler, perfect for aperitifs, brunch and all manner of charcuterie and tapas..Quite the pick me up! GH
The André Beaufort NV (2021) Champagne Polisy Brut Réserve is 80% Pinot Noir from the 2021 vintage and 20% Chardonnay from 2018 - "it's showing well now" says Réol Beaufort "as the Chardonnay rounds out the young Pinot Noir." Organic farming since 1971 - one of the first in Champagne along with Georges Laval - wild yeast fermentations, minimal SO2. Disgorged in January of 2024. This is an outstanding value Champagne with loads of character - subtly toasty but with strong minerality and vibrant energy, not heavy but still textured with great acidity.
The Beaufort 2018 Ambonnay Brut was disgorged in November 2023. We'll taste it with Réol Beaufort in April...
The 2014 Blanc de Blanc was "A stunning Blanc de Blancs from the Aube, showcasing all of the minerality inherent in it's Kimmeridgian soils. The cooler 2014 vintage, like the 2013, imbues it with a white stonyness and bracing acidity" Here's the Brut Reserve, 80% Pinot Noir and 20% Chardonnay, just disgorged, should be a scintillating delight...
"The 2014 Polisy in Demi-Sec is indeed very good with beautiful aromatic intensity" - Réol Beaufort. Can't wait to try it! (1996 and 2002 Demi-Secs were fantastic!)
The rare and beautiful "Derrière l'Eglise" is 100% Pinot Noir from a single parcel in Landreville, Aube, made only in the best vintages, disgorged in January 2024.
2010 André Beaufort "Derrière 'Eglise" - The church in question is in Landreville, in the Aube, the Champagne is 100% Pinot Noir, just disgorged.
A beautiful Blanc de Blancs from the Aube, showcasing all of the minerality inherent in it's Kimmeridgian soils. The nose is redolent of white rocks, melon, yellow baked apple and lemon meringue tart. Rich and leesy, the palate is plump with lemon custard, intense chalky minerality, zippy acidity and an extremely long finish. A supremely elegant, full bodied champagne fit for Christmas goose! Giselle Hamburg (Disgorged in January 2024)
The vintage Champagnes of Andre Beaufort are complex, full-bodied wines, fermented with wild yeasts and bottled after very long sur-lie aging. "We keep our wines sur-lie as long as possible before release, so one can taste a Champagne of ten years of age with mature aromas, having conserved some traits of youth - thus, disgorgement is always recent, with the date inscribed on the label." The 2005 Brut was disgorged in January 2024 after 18 years on the lees. Surprisingly sprightly on the nose and palate for an almost 20 year old wine, the notes skew more marine and mineral with citrus, seashells, slight salinity, lush acidity and rounded body.
A sensational mature Champagne from André Beaufort from the superb 2002 vintage - the estate converted to organic agriculture in the early 70's and makes brilliant, full-bodied Champagnes that are among the most "vinous" being made today. (note from 2022 disgorgement) Medium golden yellow in color and sporting a discrete mousse. The nose is quite floral with tones of cherry blossoms, apple blossoms, and irises before touches of quince and fresh baguette. The palate is concentrated with a spherical yet laser-like focus that offers notes of lemon sorbet, tart lemon custard, and apple pie, underlined by a fine minerality that persists through to a rounded, savory finish. Really a very pretty and lovely wine. This medium-bodied Champagne is made of approximately 80% Pinot Noir and 20% Chardonnay. The current release was disgorged for this order in January 2024 after 21+ years of sur-lie aging, illustrating the Beauforts' commitment to releasing mature wines.
(This note is from the Dec 2021 disgorgement) One of the continuing delights of selling the Champagnes of André Beaufort is tasting the recently disgorged back vintage wines, such as this 1998, disgorged for our order in January 2024. The balance between freshness and maturity is compelling (not to mention delicious). The 1998 Polisy Brut: orange peel, lemon oil, iron and brine on the nose. Nori, preserved lemon, ginger, and limestone on the taut palate. This has an intriguing sapidity that seems at least as akin to Chablis whose soils it shares as anything from the Marne. Try this with smoked salmon on rye crisps with mustard butter as an apéro, or better yet a plate of Kumamoto and Olympia oysters. This is a satisfyingly savory Champagne for the table. . (Disgorged 1/24, Lot n. 1998P).
The 1997 Polisy Brut was disgorged in January 2024 and shows a similar aromatic profile to the 1996, and shows firm acidity. We'll save one to taste in April with Reol.