Christophe Patrice Chablis 1er Cru Beauregard 2024 750ml

Product Info

Terroir & Vineyard
The Beauregard climat lies on the left bank of the Serein valley in Chablis, on a gently sloping, sun-facing site of Kimmeridgian limestone marl soils. The vineyards of Caves Gendraud Patrice (run by Christophe & Patrice) are sustainably managed and the vines for this cuvée come from older plantings in Beine and Courgis. These soils give the wine pronounced minerality and structural freshness typical of the best Chablis Premier Cru sites.

Winemaking
For the 2024 vintage, the fruit is 100% Chardonnay. The grapes are whole-cluster pressed and fermented cool in stainless steel tanks using indigenous yeasts. Malolactic conversion is completed, followed by several months on the fine lees to build texture, before bottling without heavy oak influence. This restrained approach preserves the clarity of the vineyard site and the characteristic acid-minerality of Chablis.

Tasting Notes

• Appearance: Pale straw colour with hints of silvery green at the rim—crystalline and youthful.
• Aroma: Fresh citrus zest (lemon & lime), green apple, pear skin, white florals (acacia / almond blossom) and a clear under-note of silex/stone or oyster shell mineral. A subtle chalky aroma hints at the limestone sub-soils.
• Palate: Crisp and lean in style, with vibrant acidity and a clean fruit profile (green pear, lemon curd) overlaying a steely mineral core. The mid-palate offers fine texture, slight salinity and a whisper of white pepper and flinty stone. The finish is long and refined, bearing echoes of lemon zest, chalk and a persistent saline note.
• Structure & Ageing Potential: The terroir-driven structure and fine acid backbone indicate this is a wine that can already give pleasure, but will evolve for 8-12 years in ideal conditions — showing further complexity and tertiary nuances such as hazelnut, beeswax and deeper mineral layers.

Food Pairing & Serving Suggestions

• Serving temperature: Serve chilled at about 10-11 °C (50-52 °F) to highlight fresh aromatics and minerality.
• Food pairings:
• Raw or simply-prepared shellfish: oysters, razor clams, scallops on the half-shell.
• Lightly seasoned white fish (sea bass, halibut) with lemon-butter sauce or beurre blanc.
• Mild goat cheese or young Comté; also creamy-mild cheeses that won’t overpower the wine’s acidity and finesse.
• Sushi or sashimi / lightly marinated carpaccio — the clean structure and minerality make an elegant match.