Charme Cremant de Bourgogne
This rich and slightly creamy sparkling wine from Beaujolais (France), is made from Chardonnay grapes. There are lovely notes of citrus and green apple on the nose. A chalky minerality is complemented by a tangy, crisp finish. Serve chilled as a delicious apéritif or pair with salmon or soft cheeses.
Grape Variety / Blend: chardonnay
Winery / Estate: Domaine des Terres Dorées
This is a rich and slightly creamy sparkling wine from Beaujolais (France), made by the highly acclaimed co-operative, Cave de Lugny. Made from Chardonnay grapes, it shows notes citrus and apple with a fresh and crisp finish. Serve well chilled as a delicious apéritif. Paired with salmon or soft cheeses.
| Product-Type: | Wine |
| Type: | sparkling white |
| Price Point: | 1,501 to 2,000 |
| Style: | Crisp & Refreshing |
| Vintage: | 2017 2019 2020 |
| Blend/Grape Variety: | chardonnay |
| Volume: | 750 ml |
| Alcohol: | 13.00% |
| Country: | France |
| Region: | Beaujolais |
| Estate: | Domaine des Terres Dorées |
| Appellation: | AOC Beaujolais |
| Fermentation: | Natural |
| Wine-Making Process: | Sustainable |
Winery
Jean-Paul Brun started Terres Dorées in 1979 with a mere 4 hectares of vines in Charnay in the southern Beaujolais, an area which is slightly warmer and more limestone-driven versus the more renowned granite-rich cru villages in the northern Beaujolais. Today, the Charnay estate is around 30 acres, but with an additional 15 hectares farmed in the crus. The farming in Charnay is organic and includes working of the soils; the cru parcels are farmed sustainably and the soils are not worked. Harvest is by hand and of well-ripened but not over-ripened fruit, so alcohol levels are generally modest.
Annual Terres Dorées production is around 350,000 bottles, 85-90% of it from estate fruit with the rest of it sourced. From the beginning, Jean-Paul carved a different path for himself in Beaujolais. Not only does he not chaptalize (common practice here), he has also always eschewed the relatively modern technique of carbonic maceration, in favor of traditional Burgundian vinification. He believes the fruit is best expressed by the grapes’ indigenous yeasts, rather than by adding industrial yeast. Brun’s view is that Beaujolais drinks best at a lower degree of alcohol and that there is no need to add sugar.