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Domaine Jean Collet & Fils Crémant de Bourgogne

Non-Vintage

100% Chardonnay Crémant from a quality Chablis producer.

Domaine Jean Collet et Fils' Crémant comes from a plot located on the plateau of Villy to the north of Chablis, which benefits from a superb South-East exposure. They own some 40 hectares that are mostly farmed organically, with the rest in organic conversion.

Made in the traditional Champenoise method, the wine is aged for 9 months before bottling, then a further 24 months before disgorging.

Aromas of white-fleshed fruit and citrus, with notes of brioche and a touch of nutmeg and white pepper. On the palate there's a fine mousse with toasty notes, apples and quince. Full of finesse and creaminess, this is a perfect fizz for those who wish to experience better value Blanc de Blancs outside of Champagne.

Details

More Information
Wine Type	Other Sparkling wine
Closure	Natural Cork
Alc. Vol	12.5%
Units	9.375
Region	Burgundy
Country	France
Grape Varietal	Chardonnay
Food Pairings	Fresh Cheese, Seafood, Fish

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France

France – the home of Bordeaux, Burgundy and Champagne – is arguably the world's most important wine-producing country. For centuries, it has produced wine in greater quantity – and many would say quality – than any other nation, and its attraction is not just volume or prestige, but also the variety of styles available.

The diversity of French wine is due, in part, to the country's wide range of climates. Champagne, its most northerly region, has one of the coolest climates, whereas Bordeaux has a maritime climate, heavily influenced by the Atlantic Ocean and the various rivers that wind their way between vineyards. Both in stark contrast to the southern regions of Provence and Languedoc-Roussillon, which enjoy a Mediterranean climate, characterized by hot summers and mild winters.

Terroir is also key. From the granite hills of Beaujolais to the famous chalky slopes of Chablis and the gravels of the Médoc, the sites and soils on which France's vineyards have been developed are considered of vital importance and are at the heart of the concept of terroir.

Burgundy

Probably the most iconic wine region in the world, the easiest way to get to grips with Burgundy is to understand that there are only two grape varieties to remember: Pinot Noir and Chardonnay. Aligoté, Pinot Gris, Gamay, and Sauvignon Blanc also play their part, but the primary focus of Burgundy’s production is Pinot Noir for Bourgogne Rouge and Chardonnay for Bourgogne Blanc.

Located in the east-central part of France, Burgundy has 5 primary wine growing areas:

Chablis – Famous for lean, unoaked Chardonnay.
Côte de Nuits – Prime Pinot territory. The Grand Cru vineyards form a patchwork on the eastern slopes facing the valley of the Saône River, starting at the village of Gevery Chambertin, past Morey St-Denis and south to Vougeot and Vosne Romanée.
Côte de Beaune – Rich Chardonnays aplenty. Grand Crus include Corton, Corton Charlemagne and Montrachet, whilst Village and Premier Crus include Chassagne-Montratchet, Meursault and Puligny-Montrachet.
Côte Chalonnaise – Value Pinot Noir, floral Aligoté and Sparkling Crémant.
Mâconnais – Great value and well-structured Chardonnays.

The Grape - Chardonnay

The world's most planted white grape variety, Chardonnay is prized for its ability to produce outstanding-quality wines in cool, moderate and warm climates. It is most often used as a single variety in still wines but is equally successful when used in sparkling.

The flavours of Chardonnay are many and varied; they're very much affected by where the grapes are grown, the winemaking process and maturation.

In cool-climates, such as northern France and England, you would expect flavours of orchard fruits like apples and pears, citrus and wet stones. However, in warm-climates (California, Australia) you'd get peachy flavours, tropical fruits, and sometimes even banana.

It is common to taste other flavours in Chardonnay, for instance fermenting or ageing in oak gives the wine flavours of vanilla, smoke and toast; the process of malolactic conversion can add creamy, buttery flavours; lees ageing adds body as well as biscuit notes.