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Amaury Beaufort Champagne Brut Nature Le Jardinot NV ['20 Base]

$11999

This may be the smallest grower we have ever worked with: Amaury Beaufort farms well under a hectare of vines, a single parcel called Le Jardinot with forest on two sides and family vineyards on the third. The site sits on Kimmeridgian limestone, the same seam that gives Chablis its cut, but it is planted mostly to Pinot Noir, and the vines have been farmed without chemicals since they went into the ground in 1971. Beaufort works more like a Burgundian than a Champenois: native yeasts, fermentation and long elevage in cask - twelve months in new foudre, then five in older neutral barrels - before the wine goes to bottle. There is no dosage and no added sulfur, which leaves the fruit vivid and the finish uncannily Chablisien. Production runs to only a few thousand bottles, and he has never bothered to build a working website, so the wine travels by word of mouth.

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  • If the wine is less than 10 years old and it is corked, you may return it to us for a full refund or exchange within 60 days of purchase. You must show us proof of purchase. We understand that you may not live near a shop and that it is difficult to ship open bottles of wine to us, so if there's any problem feel free to Contact Us and we'll work it out.
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  • We may, at our discretion and to the extent permitted by law, accept returns of unopened wines within 30 days of purchase if they were properly stored by the purchaser, subject to a 15% re-stocking fee.

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Amaury Beaufort is from a small but steadily growing class of Champenois who are foremost concerned with soil health, the wine nearly an afterthought. This is based on the theory that a blooming biosphere below equals grapes destined for greatness in the bottle. He, and the few others like him (Emelien Feneuil, Vincent Couche, Marie Courtin, etc), might just be on to something.

In 2017 Amaury relinquished his role at André Beaufort, his family's estate, as well as the négociant projects he ran with his brothers. He acquired a .88 ha parcel in the Aube planted by his father in 1972. It's surrounded on two sides by forest, and the other two by family plots. The site always been farmed organically, but on his own he has the chance to implement his more renegade ideas. It is his personal garden .

For starters, he prunes very late — a move that allowed his vines to go unscathed during the deadly frost of 2021, as they hadn't started bud burst yet. During the growing season he avoids trimming the leaves and shoots after noticing that where cuts are made, maladies follow. Maybe most importantly, he doesn't till, allowing for carbon sequestration, water retention, and yield reduction. This is a a big change for Champagne, known its for high yields; less bunches means more concentration per berry, as practitioners like Cedric Bouchard and Ulysse Collin can tell you.

In the cellar Amaury continues his renegade experiment. All fermentations, both primary and secondary, are with natural yeasts. For the latter the liqueur de tirage is made by a recipe inherited from his father. Vin clair sees an almost unheard of 21 months in neutral barrel, with the intention of allowing layers of minerality to develop before aging sur latte. Wines might receive SO2 or not, depending on the vintage, but the idea is that clean fruit plus time equals stability and longevity.

These are some of the most fascinating, vinous, and with only .88 hectares to work with, inherently rare Champagnes we've come across.

Wine Details

  • Grape Variety

    Chardonnay , Pinot Noir

  • Vintage

    2012

  • Size

    750ml

  • Farming Practice

    Biodynamic

  • Style

    Aromatic , Crisp , Fruity

  • Sweetness

    Champagne Brut Nature , Dry

  • Body

    Light Bodied

Flatiron's Take

From the Importer

Tasting Notes & Food Pairings

Perfect Pairings

Oysters and the raw bar, sashimi, fried chicken and other salty fried things, roast poulet de Bresse, aged Comte.

Tasting Profile

Vivid red apple and citrus with a savory, bready edge from long lees aging. Bone dry and intense, with cutting acidity, fine persistent bubbles and a stony, chalky finish.

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