Cremant de Loire Brut de Chenin NV
Cremant de Loire
This sparkling, biodynamic Chenin Blanc comes from the Saumurois Appellation, which is characterized by chalky tuffeau and sits just southeast of the town of Puy Notre Dame. The base wine is fermented with indigenous yeast, and is aged for a year in second and third pass Burgundy barrels. It’s aged on the lees for another year, and no dosage is added. The wine displays a complex bouquet of ripe stone fruit, white flowers and dried fruit. There is just a hint of fresh baked bread, coming from the autolytics. This crémant is a standout by any measure, and a phenomenal value in the world of sparkling wine.
As with all great sparkling wines, the chalky tuffeau in these vineyards place a starring role.
The base of this cuvee is made mostly from 2014 fruit. Like Champagne, it is bottled under six atmospheres of pressure, but it’s crafted in a totally unique fashion. Indigenous yeast is used for the base wine, which ferments in old Burgundy barrels for a year. After bottling, they add some juice fresh juice from the new vintage (2015 in this case) and the secondary fermentation begins. This cuvee was aged on the lees for almost three years, and there is less than a gram of RS.
You can drink this wine throughout a meal, and it is as comfortable around light appetizers as it is around a pork loin or roasted game. The rich fruit of the Chenin also allows it to play nicely with some spice.
Cremant de Loire
Suggested Retail Price
Other Wines by this Producer
Vin de France
Despite being Pithon’s entry level offering, the Grololo is by far his most popular and is allocated throughout the world. Slightly carbonic, the wine is fresh and vibrant and should be served at cellar temperature, if not slightly below.
Mozaik brings together the two great terroirs of Anjou: dark schist and bright limestone. From the region of Montreuil Bellay, the Chenin Blanc is also farmed biodynamically. Fermentation takes place is large, old wooden casks, where the wine ages for about a year before being released. There is a purity to the wine that will appeal to lovers of low-intervention offerings from the Loire Valley, and a real sense of terroir shines through. Peaches and apples are joined by notes of honeysuckle and chalky minerality. This is a very different expression than Baumard’s Savennieres, but a fitting and worthy companion in the portfolio.
The grapes come from the lieu-dit of La Frenaye, in the heart of Anjou’s black schists, lies on a vein of Paleozoic Devonian limestone on the southern bank of the Layon.