Champagne André Beaufort 1999 - 2022! Taste with Réol Beaufort Nov 9 - Nov 11!
10/19/24 -
Once again, Champagne André Beaufort has made wines from their small stock of older vintages available to Chambers Street, this time including every vintage of Polisy Brut or Brut Nature (except 2001) from 1999 to 2010! Also on offer today are more recent vintages including 2014, 2016, 2019 and NV base 2022 from both Polisy and Ambonnay. (This will be the last shipment in 2024, but we will hold a small quantity for your end of year festivities!) Don't miss this great opportunity to enjoy these unique and delicious natural Champagnes in a tasting through time...
Meet and taste with Réol Beaufort (pictured above) and learn about the family's amazing journey to organic farming and natural winemaking, beginning in 1971 - with désgorgement a la volée by Réol where possible!
Saturday Nov. 9th: Dinner and tasting at Chambers Restaurant with Réol and Pascaline Lepeltier. (This event is currently sold-out, please email sales@chambersstwines.com to be on a wait-list)
Sunday Nov. 10th and Monday Nov 11th: Raw Wine at 99 Scott Ave, for info and tickets visit rawwine.com.
Monday Nov 11th: Skin Contact, 76 Orchard Street, 7pm until ?
The Beaufort Champagnes are products of superb organic 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)
