Beaune 1er Cru"Aux Cras"
- RegionCôte de Beaune
- AppellationBeaune Premier Cru
- Grape varietyChardonnay
- Average vine age 20 years
- SoilClay and limestone
- Average yield40hl/ha
- HarvestHand picked
- Cellaring Potential5-7 years
- Serving temperature 12-14°
- The Beaune Aux Cras vineyard is positioned on the top of the hillside behind the town of Beaune on the site of an old quarry. Evidence of its history can be seen in its incredibly rocky soils and the name Cras which is derived from C(a)racos meaning rocky hill. The vineyard is made up of three terraces each contained by limestone walls; the sun's reflection on these walls and the additional luminosity it provides promotes the early development of the vine and its grapes.
Vinification & Ageing
- FermentationTraditional in oak barrels with complete malolactic fermentation
- Ageing8 to 10 months ageing in oak barrels, 50% new
- BarrelsLouis Latour cooperage, French oak, medium toasted
- Tasting NoteOur Beaune 1er Cru "Aux Cras" 2015 reveals a yellow dress with gold reflections. The nose is intense and woody with coconut aromas. The round and ample mouth offers notes of almond paste, ripe fruit and toast.
- Food PairingSweet and savoury dishes - fish - Soumaintrain cheese
- Beaune 1er Cru "Aux Cras" 2012 - Burghound.com - June 2014 - 87/100A notably ripe and mildly exotic nose offers up notes of dried yellow-fleshed fruit and andalwood hints. There is good richness and volume to the very round and suave flavors that are delicious though I find the finish lacks a bit of vibrancy. Note that the slightly flat finish may be due to fatigue from the recent bottling. 2016+ By Allen Meadows (USA)
- Beaune 1er Cru "Aux Cras" 2011 - Sommeliers International - October 2015
Beaune 1er Cru "Aux Cras" 2011 perfectly reflects the terroir. Formerly a limestone quarry, the soil worked in terraces perfectly expresses through mineral notes. By Nelson Chow
- Beaune 1er Cru "Aux Cras" 2010 - Jancis Robinson - January 2012 - 16.5+/20Lovely creamy nose, stone fruit and minerals on the palate, very sophisticated and finishing with an attractive bitter flash. By Richard Hemming (UK).
- Beaune 1er Cru "Aux Cras" 2009 - Jancis Robinson - January 2011 - 15.5/20Drink 2010-2012 : Tingly. Quite rich nose. Hot finish. Just a bit fat. (UK)
- Beaune 1er Cru "Aux Cras" 2008 - Burghound - Issue 39 - July 2010 - 89/100Discreet if not invisible wood highlights floral and lemon-lime aromas laced with wet stone notes that lead to very rich and round flavors and the naturally heightened ripeness levels of Les Cras are on display yet the finish is racy and energetic with fine balance and good length. 2013+. By Allen Meadows (USA).
- Beaune 1er Cru "Aux Cras" 2007 - Jamie Goode's Wineanorak - April 2010 - 90/100A monopole of 0.5 hectares. Ripe, sophisticated and forward with nice complexity. Light and gently toasty. A taut, fresh, expressive wine. (UK)
- Beaune 1er Cru "Aux Cras" 2006 - Burghound.com - July 2008 - 88-90/100A subtle touch of wood frames relatively fresh and certainly more elegant floral and green fruit aromas that introduce minerally and energetic flavors that also possess good mid-palate fat and fine finishing verve as well as much better overall depth. Lovely and crafted in an understated style. 2010+. By Allen Meadows (USA).
- Beaune 1er Cru "Aux Cras" 2003 - Wine Sepctator - June 30th, 2006 - 88/100Openly knit and appealing. Peach, floral and butter notes are set againts a structure of acidity and tannins. It's on the soft side, with lift from grapefruit peel and spice accents on the finish. Drink now. (USA)
- 2002 Beaune 1er Cru "Aux Cras" - La Revue du Vin de France - February 2006 :Medium pale robe. More of an exquisite bouquet, vanilla aromas, and ripe white fleshed fruit notes. Round palate, ample, exquisite fruitiness, luscious and open finale. A great deal of substance, well balanced. Can be enjoyed now.
- Beaune 1er Cru "Aux Cras" 2001 - Wine Advocate - April 23rd, 2003 - 88/100Radically different, the plump, ample, lush 2001 Beaune Cras displays oak-imbued smoky minerals in its aromatics. Supple, velvety layers of poached pears and ripe apples are found in its fruit-forward, creamy-textured, medium-bodied character. (USA)