Bereche & Fils Champagne Brut Reserve Vieilles Vignes is technically an entry-level wine, but its potency is much higher. Bereche & Fils avoids malolactic fermentation, but primarily prefers barrel fermentation. In addition, at Brut Riserva, 30% of the wine comes from wines through a system of the constant collection over several vintages. Thanks to the contribution of a third of the reserve wines, Riserva is complex while maintaining freshness.
Incorporating fruits from all the main terroirs of Bereche et Fils, Brut Reserve achieves perfect harmony and provides an excellent taste of the entire estate. Bereche Brut Reserve blends 65% of base year (2017) wine with wine from Solera Balance Reserve. The Bereche et Fils product portfolio includes non-vintage and vintage wines Extra Brut, Brut, Rose, Blanc de Blancs, and Blancs de Noirs, as well as Brut Reserve wines. The Bereche et Fils product portfolio continues the Blanc de Blancs from the vintage vines of Ludes (“Les Beaux Regards”), from Le Port to the Binson of Vallee de la Marne (“Rive Gauche” means “Left Bank”) 100% Pinot Meunier Blanc de Noirs, a rose from the same terroir in the village of Orme (Campania Remensis) and a vintage champagne from the same village, made of 50% Chardonnay and 50% Pinot Noir, called “Le Cran”.
It is also worth mentioning that Bereche et Fils used a third of Pinot Noir, Noir Maunier, and Chardonnay to brew a 30-year-old Solera Champagne called “Reflet d’Antan”. This special wine is made from wine extracted from Solera in 600-liter barrels and was first created by Jean-Pierre Béres in 1985. Each wine is made separately from steel (75%) and oak (25%).
It usually has fruity and full notes of citrus, apple, and quince, and like all company wines, malolactic fermentation is avoided. This is a full-bodied, thick, cider, creamy, yeasty, and brioche champagne that stands out very distinctly – and elegantly – with a much more prevalent profile than what appears to be one of the dominant wine trends today – your acidic glaze. It is for this reason that this is my favorite champagne to drink on its own. Wine Advocate 93 points Blind tasting Burgfest 2014, Jean-Marie Fourrier 2014 Gevrey Chambertin 1er Cru Clos St Jacques (labeled “Vieilles Vignes”) has a very clean bouquet, almost fruity sauce, dark cherries mixed with blueberries and light. hints of jam.
Raphael and Vincent make sure that the wines do not go through malolactic reactions to balance their richness and depth with great acidity. And the aging process takes place under the cork to further develop the character and aromatic complexity that this gives the wines. The wines are disgorged by hand and a small dose is added before bottling without filtration. They can be blended or bottled as separate varietal champagnes, depending on the final wine style desired.
Whether it is white champagne or rosé champagne, most champagne is made by mixing red grapes and white grapes, and the unique rose is usually made by mixing red wine and white wine. These grapes will be used exclusively for Online wine auctions, while the remaining Bereche wines will continue to be fully grown on the farm. In addition to their own brand Bereche & Fils, they also have a new second brand-Raphael & Vincent Bereche, which is their trading business, and they use purchased grapes to make champagne. Although the family has been producing wine since the 1970s, it was the fifth generation of winemakers and current owners, Raphael and Vincent Béres brothers, who repositioned the company to produce their wines and brought the company international fame and recognition. Impressive results.
And in the 1970s, the family began producing their wines on the estate. The Beres estate began producing champagne as early as 1847. It all began in 1818, when Nicolas François Billecard and Elisabeth Salmon founded the house of champagne, which, above all, was aware of the superiority of its wines. The story of Bereche et Fils is the story of a small Champagne grower who chose the management of a family vineyard and the concept of bottling the estate over wholesale.
The Bereche estate owns vineyards in different sectors of Champagne, with three main districts near Loud and Craon de Lud, the Orme gravel terroir in the Lesser Hora, and the area around Mareuil-le-Port on the left bank of the river. Vallee de la Marne. Wine Advocate 92 points “NV Brut Reserve Vieilles Vignes Cuvée Non Filtrée is a blend of all four different terroirs grown by the Béres family: -35% Ludes (chalk), 30% Ormes (sand), 25% Mareuil-sur-Port (clay) and 10% Trepail (chalk), which is seven hectares of this cuvée.The current version is based on the 2013 harvest, with a 30% constant supply of wines. These wines, selected from various sources in the Champagne region, are intended to illustrate and reflect their respective terroirs, and the first series of wines will be released in 2014.
The three wines presented here come from the Bereche is Crus Selections program. To expand the range of Champagne terroirs they represent and to meet the truly huge global demand for their small wines, Vincent and Raphael began visiting the best of the best small Champagne farms and tasting their yeast-maturing wines. Deep, sonorous, and winey, Vincent and Raphael (the Bereche brothers) seem to spare no expense in making the best wines possible, whether they are corked before disgorgement or fermented in large stainless steel barrels to add extra windiness. Everything Beres produces exudes class and this is one of the strongest wine sets they have ever produced.
Bereche is a champagne maker loved by almost everyone, which testifies to the absolute quality that comes from its cellars. The Bereche brothers adore their work, and their love for the family vineyards and respect for terroir-oriented champagne is evident not only in their liveliness but especially in the quality of their wines. They grow organically, carefully produce wine and create champagne with extraordinary grace, enthusiasm, and sophistication. A few decades ago, my grandfather produced only 20,000 bottles; their parents increased their production to 80,000 bottles; and today the Bereche brothers, with the help of ten workers employed in the vineyard, produce more than 110,000 bottles of champagne a year.
Even though the average estate per grower is only 0.12 hectares (and about 0.5 hectares is needed to fill the champagne squeezer), the brothers had to look for “a winemaker with an old vineyard who does not want to build his own.” wine “before stumbling upon their treasure. They shared roles – Raphael works in the cellar and Vincent works in the vineyards – and it was on a particularly sunny June day that we met Raphael to learn more about this ambitious home. In the Champagne Mountain in Reims Rafael Béres practices the least intervention of any champagne maker we know, but with the greatest possible precision.