Charles Duret Cremant de Bourgogne NV
| Country: | France |
| Region: | Burgundy |
| Grape Type: | Pinot Noir |
| Winery: | Charles Duret |
The appellation Crémant de Bourgogne Contrôlée was created by a decree on the 17th October, 1975.
The base wine for Crémant de Bourgogne Rosé comes from pre-selected vines within the Burgundy region. 100% Pinot Noir.
Following a draconian hand sorting of the grapes they are immediately pressed. A gentle and slow pressure is used in order to extract the very delicate salmon pink color from the pulp.
Delicate, long-lasting bubbles are proof of this traditional, bottle fermented, quality sparkling rosé burgundy wine. The first impression in the bouquet is of brioche followed by aromas of blackcurrants and redcurrants. Rich and long lasting flavors follow.
7 to 8°. Served as an aperitif or with many dishes such as fish or poultry. Particularly attractive when served with fresh fruit desserts. It is the perfect wine for receptions.
Made in the traditional method of bottle fermentation over 12 months.
De-gorging, dosage de depart and the final cork is then inserted.
Can be stored for many years in a dark, cool place.
Chavy-Chouet Cremant de Bourgogne is made from 7 year old Chardonnay grapes in Puligny-Montrachet.
18 months in barrels and on laths
It is a pure and elegant wine with balanced structure and a very low dosage. Intense aromas of citrus fruits, apple, apricot and white peaches, fine bubbles. Apple and Asian pear flavors, a round mouthfeel and a clean finish.
Pairs well with Cassoulet, Ceviche, Crab Soufflé.
Review:
"Pale yellow. Shows aromas of cooked apple with citrus notes. Clean and crisp on the attack, it’s full in the mouth with good freshness and effervescence on a refined, mineral driven palate. Dry but long on the finish with lingering hints of apple and oyster shells. Made from 7 year old Chardonnay grapes grown in Puligny-Montrachet and aged 18 months in barrel. This family winery is now in its 7 generation."
- International Wine Review (Champagnes & Sparkling Wines for the Holidays: The Best of 2018), 91 pts
Bossard Ludwig Hahn Cremant Loire is made with 45% Folle Blanche (Gros-Plant), 25% Chardonnay, 20% Melon de Bourgogne (Muscadet), 10% Cabernet Sauvignon.
Soil: clayey, silicious / Sub-Soil: gneiss & orthogneiss Grapes for this sparkling cuvee are hand harvested, pressed lightly for first run juice and fermented "sur lie" at low temperature using indigenous yeasts. The finished still wine is fermented in the bottle for a second time with champagne yeasts. It is then left to age on the lees, or dead yeast, for at least a year before shipping as finished sparkling wine. Its long lasting bubbles are the result of this second fermentation. Complex, round, fruity and refreshing sparkling with citrus-like flavors and a full, fresh finish that lingers. It is an excellent wine for celebrations and festive meals.
To be consumed over the 2 next years.
Cazaux Les Grains de Novembre NV is a made from 100% White Grenache.
This slightly crazy wine was born partly from observation and mostly from a dream. In fact we noticed that the white Grenache grape, normally an early variety and generous in alcohol, had, from time to time at the harvest, a few grains per grape which had a lovely violet color and were slightly dried up by noble rot. Naturally the sugar concentration was exceptional! The only problem was to verify if the same phenomena extended to all the grapes if we pushed back the date of harvesting.
Over the years (and with some harvests remaining on the vines!), we noticed that this dream was only possible on every 4th line of vines and in a very specific aerodynamic exposure throughout the domain. It’s the price to pay for making a white sweet wine in the Côtes du Rhône! As a result, naturally, the production of this nectar is a bit secret given that we make only one barrel in the good years!
The result is surprising and incomparable. It has a tile-red color with an orange hue. On the palate it is aromatic, giving tastes of dried apricot, pineapple, and in passing, a hint of lavender honey, quince, cinnamon, caramel, pear and grilled almonds. One can appreciate it on its own which allows you to, at your ease, analyse and appreciate its varying perfumes.
Land: Slopes of Aptien cobalt or grey clay.
Maturing: 2 years in barrels
Winemaking:
Harvested at up to 24° potential alcohol content. Alcoholic
fermentation to 13.5% vol and 190 g/l sugar left. Fortified with SO2.
Date of Harvesting: Between the 15th Oct. and 15th Nov. Sorted three times.
To Drink: Should be served at 14°c. Bottle should be opened 30 mins before serving.
Try it at the beginning of meal with foie gras and sweet onion preserve,
with parsley cheeses which are always in harmony with great liqueur
wines or during dessert with dried fruit cake (apricots, figs &
nuts). It can harmonise with all of the above due its lovely balance of
residual sugars.
Charles Thomas Cotes Du Rhone Rouge is made from 50% Syrah, 40% Grenache, 10% Mourvèdre
Ruby wine with overtones of red berry fruits. Round and supple with smooth aftertaste.
56 Ha grown organically since March 2009 (in conversion). Part of the vineyard is plowed with horses. Mechanical harvest. Yields: 48 hectoliters per Hectares. Average age of the vines : 30 years old.
A good all round red wine for meat courses, poultry and light cheeses. Best drunk now while fresh with good keeping up to 4 years.
Terre dei Buth Frizzante Rose Special Cuvee NV is made from 90% Glera and 10% Raboso.
Fresh, fruity with hints of gooseberry and redcurrant.
On top of being "Certified Organic", this is also "Vegan Approved".
Glera and Raboso are blended before foaming process into what we call "Special Cuvée", for its outstanding drinkability and delicate scents. Glera, which is the variety used to make Prosecco, brings the liveliness of the most famous Italian sparkling wine to this cuvée, which reaches perfection thanks to Raboso, which is an indigenous red grape of the Venetian region, well-known for its hints of red berries and smooth taste.
The grapes are coming from vines planted on gravelly soils.
Average age of the vines is about 10 years old.
Grapes are machine-harvested, so that the grapes are pressed about 10 minutes after picking,allowing to preserve the freshness of the fruit, and avoiding micro-fermentation that would take place by leaving the grapes for too much time in the vineyard after picking.
Each grape variety is harvested and vinified individually.
After picking, grapes are soft-pressed, and the primary fermentation is completed in about 10 days. Then fermentation takes place for 5-6 months, where the cuvée reaches the appropriate level of acidity for foaming, which is performed in stainless steel tanks, thermo-conditioned, for about 20-25 days.
Pasta, pizza and summer salads.
Charles Duret Cremant de Bourgogne NV is made from 70% Pinot Noir, 30% Chardonnay
The appellation Crémant de Bourgogne Contrôlée was created by a decree on the 17th October, 1975. The very important base wine for Crémant comes from pre-selected vines within the Burgundy region. There is a very strict hand sorting of the grapes before they are de-stemmed and pressed before vinification. The second fermentation takes place in the bottle. Made in the traditional method of bottle fermentation over a minimum of 9 months before de-gorging, dosage de départ and the final cork being inserted.
The grape varietals are 70% Pinot Noir, 30% Chardonnay. Delicate, long-lasting bubbles are proof of this traditional, bottle fermented, quality sparkling white burgundy wine. Fresh, fruity flavors with a hint of hazelnuts on the finish.
This Crémant is delicious served as an apéritif or with food, in particular with dishes which have creamy wine sauces.
It is the perfect wine for receptions.
"The non-vintage Charles Duret Crémant de Bourgogne is composed of 70 percent pinot noir and 30 percent chardonnay grapes. Made in the venerable champagne method — or méthode traditionelle — this delicate, taut and paradoxically creamy sparkling wine offers uplifting aromas of biscuits and hazelnuts and enticing meadowy scents. It’s fashioned in a light, tight, satisfyingly effervescent manner, with a sense of lovely well-knit tone and presence. Flavors of toast and lime zest lead to a slightly spicy, limestone-etched finish. Very Good+ and Great Value at about $20."
Review:
"A blend of 70% Pinot Noir and 30% Chardonnay made the traditional method and aged on the lees for 9 months, the Charles Duret Crémant de Bourgogne offers a nose of pastry and orchard fruit that are mirrored on the palate with the addition of some toasty lees. It’s full in the mouth, fresh and a touch steely in character, and finishes with good length and lingering fresh flavors."
- International Wine Review (Champagnes & Sparkling Wines for the Holidays: The Best of 2018), 90 pts
The Charles Duret Estate
Charles Duret is a special project from Vincent Sauvestre for his Sparkling wines. In 2003 he took over this Estate (formerly Moingeon, La Maison du Crémant).
The grapes are today harvested by hand and are transported in pierced cases to the presses.The juice is fermented in temperature-controlled stainless steel vats. The wines are then elaborated with the blending of two grape varietials: Chardonnay and Pinot Noir for the Crémant Brut and 100% Pinot Noir for the Crémant Rosé.
The next stage is the creation of effervescence: the wines are bottled and yeast is added, allowing the second fermentation process to begin, in keeping with the principles of the traditional Champenois method. Depending on the lots, the effervescence process in the bottles will last between 10 and 20 months. The last stage is the disgorging of the bottles, followed by the addition of a liqueur.
The Charles Duret Vineyards
The vineyards are located in the Yonne and the Hautes Côtes, which contribute to their freshness and crispness, to which they add grapes from the Mâconnais, which provide a more pronounced wine flavor and aromatic strength.
Roland Champion Champagne Cuvee Aramis Brut is made from 70% Pinot Meunier, 20% Pinot Noir and 10% Chardonnay.
Very nice effervescence, fine bubbles - A nose spawn with notes of mature fruits such as quince and yellow fruits jelly. Aromas of biscuits and honey at the end of the palate, which remains supple, well structured, and with a beautiful length.
Black grapes from Verneuil and Vandière in the Marne Valley, argilo-limestone soil. Chardonnay grapes from Chouilly, “Grand Cru” from the famous “Côtes des blancs”, limestone soil and subsoil.
Review:
"Brilliant pale yellow straw color. Lively, complex aromas of honeyed biscuit, buttery praline, and poached Asian pear with a supple, lively, effervescent, dry-yet-fruity medium-to-full body and an elegant, long creme brulee, white balsamic reduced lemon, spiced nuts and tangerines, and grassy earth and minerals finish with well-integrated, fine tannins. A layered and vibrant champagne with cascading waves of fresh and mature flavors."
- Beverage Testing Institute (November 19th 2012), 95 pts
Tasting Notes: Deep, dark ruby color, aromas of blue fruits, confectionery and subtle licorice characters, thick luscious palate with good structure and soft finish.
The Blend is 44% Rubired, 31% Durif and 25% Shiraz.
Rubired is a cross between Tinto Cao and Alicante Ganzin (which is itself a cross between Alicante Bouschet and Aramon Rupestris Ganzin). It is known for being particularly adapted to the hot climate and producing dark wines, as the color is not only coming from the grape's skin, but also from the grape juice itself. It was developed in 1958 by H.P. Olmo of the University of California Davis.
Durif, also known as Petite Sirah, is also a cross of two different grape varietals: Syrah and Peloursin. It was created by French botanist François Durif in 1860 while keeping Syrah and Peloursin plants under the same roof; it happened from a natural process called "cross-pollination." The grape itself is known for its very aromatic, plummy character.
Shiraz, which we all know for being the most recognized grape varietal of Australia, brings some minty, spicy and fruity characteristics to the wines.
Grapes are crushed and destemmed then placed in rotary fermenters where three rotations per day break up the cap and extract color and tannin. Commercial yeast is added for fermentation. The juice is pressed to stainless steel for malolactic fermentation, undergoes oak maturation for 9 months, then is stored in stainless steel.
Pairs well with BBQ lamb with roast vegetables.
Wolfberger Cremant d Alsace Rose Brut is 100 % Pinot Noir.
The harvest occurs mid September, usually two weeks before the harvest for still wines, when the grapes offer the best balance. Only the healthiest grapes are hand selected and gathered in small crates.
Vinification: gentle pressing of whole grapes is followed by temperature controlled fermentation in stainless steel tanks. After bottling, bottle fermentation takes place in cellars at 12°C. A minimum of 15 months bottle aging before disgorging ensures ripeness.
Lovely delicate salmon color with active, small bubbles. Round and full-bodied, this Crémant Rosé displays beautiful watermelon and strawberry aromas cascading in a smooth finish.
"This light copper salmon sparkler of Pinot Noir has a lively fresh mousse and clean light cherry aromas. It is dry and crisp on the attack offering delicate raspberry flavors and a dry finish. Delicious."
- I-winereview.com (April 2010), 89 pts
Dry but fruity with a complex nose of tropical fruit and enhancing biscuit flavours. Crisp acid ensures a fresh, clean and verydrinkable sparkling wine.
Serving suggestion: Well chilled to make any occasion festive.
THE LEGEND
Dispatched by Jan van Riebeek in search of the perfect place to grow provisions for the Dutch East India Company, Pieter Cruythoff stumbled upon a beautiful valley. But it was more than just the scenic beauty of this valley that had caught his eye; situated in the lee of the majestic Kasteelberg, the winters were mild, the summers were hot and the soil was uncommonly fertile. What's more, ships spotted from the lookout point on Kasteelberg were just a day away from Cape Town, and so were the wagons that went to meet them, laden with the treasures of the Riebeek Valley.
TIMELESS JEWELS
While he humbly named the valley after his patron, Jan van Riebeek, we feel it is only fitting that our valley's most coveted treasure should carry the name of its founder. So, in honour of Pieter Cruythoff, this range of fine wine bears his name.
From the vibrant whites to the seductive reds, each one is a gem gently coaxed from the fertile soil of that same magical valley. Ironically, much of the valley's bounty still finds its way to Europe, and in particular to the Netherlands, the land of Cruythoff's birth.
Pierre Olivier Brut Vin Mousseux NV is made from 100% Airen.
A value sparkling brut, made with Airen grapes from around the French/Spanish border (next to the Pyrenees). This is a new Kysela Project.
The bubbles are obtained using the Charmat method, named after Eugene Charmat, where the second fermentation takes places in a large, closed pressurized tank. It is different from the Methode Champanoise as the secondary fermentation doesn't take place in the bottle.
Toso Asti Spumante is made with 100 percent Moscato d' Asti
Sweet, aromatic, fruity and floral sparkling wine, moderate in alcohol, with fine sparkle and long lasting perlage. Of yellow straw color, it is a fine and elegant wine, ideal to celebrate every joyful event.
Toso Asti Spumante is made from Moscato grapes grown on hills in the South of Piedmont An early picking insures a higher acidity and a more floral bouquet. The grapes are crushed immediately to avoid any oxidation which might detract from the wine's aromas. The grapes are gently crushed and the juice is settled, centrifuged and filtered. The purified musts are placed in stainless steel tanks and held at near freezing temperatures which blocks completely any fermentation. This enables the producers to draw batches of fresh must whenever they decide to bottle. The batch of must is then inoculated with special yeast and fermented in an autoclave to retain the naturally produced carbon dioxide. The fermentation is stopped by a rapid chilling when the wine reaches the desired ratio of alcohol (standardly 7%) to residual sugar ( 3-5% ). The wine is then filtered, bottled and, at Toso, immediately shipped to ensure the freshest product possible.
Fresh, a floral bouquet, a sweet, fruity taste, Excellent as aperitif, best enjoyed with fruit, dried pastries and desserts in general.
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Begude Bandol Blanc is made from 80% Clairette, 10% Rolle and 10% Ugni Blanc
Pale yellow color with bright highlights.
Expressive aromas of citrus fruits. Juicy, fresh, fleshy and opulent on the palate, it is precise and elegant with ample texture, good acidity and great balance fruit /alcohol.
Organic Agriculture
Yields: 20hl/ha
Average age of the vines: 30 years
Manual harvest in small crates.
Double sorting, total destemming.
Molding and pressing of the grapes prior to alcoholic fermentation.
Vinification in vats and aging in oak barrels (one-year old) for 6 months.
Pairs well with white meats, grilled fish, shellfish, vegetables, tapenades. Exotic and Mediterranean cuisine.
Complex and compelling, this estate-grown Syrah sends up smoky notes of cured meat, nougat and caramel. Black cherry fruit anchors the barrel notes, and it just gets more and more delicious as it winds its way across the palate. This demonstrates classy winemaking and perfect balance.
The fruit for this wine is grown at an elevation of 1310 feet on the grounds of the Winery. The higher elevation and the proximity to the Blue Mountains, gives this vineyard a longer, cooler ripening season than most other areas of the Walla Walla Appellation. The cooler site results in a style much like that of a classic Northern Rhone with complexity and balance without the concentration and higher alcohol levels of Syrah produced in warmer areas.
