Louis Picamelot Cremant de Bourgogne 'En Chazot' NV
This emblematic terroir of 1.25 hectare, where in times past were found Gallo-Roman constructions, overhangs the village of Saint-Aubin. “En Chazot” is Louis Picamelot’s interpretation of a Blanc de Noirs that is distinguished by its precision and great purity, resulting from a perfectionism and a constant search for refinement.
Its color is bright. The bubble is gently melted to the wine. The palate surprises with the freshness of the citrus notes, but also of red and green apple. Delicate and complex, it is the subtle balance between finesse and vinosity.
This Crémant wine is made with grapes coming from only one plot of vineyard 100% Pinot Noir, located on the heights of Saint-Aubin in Côte de Beaune. The manual harvesting always begins when the grapes are strictly ripe enough and they are transported in small perforated cases to keep the whole berries intact, to avoid all risks of oxidation and allow the separation of the juices.
The juice is extracted using a pneumatic press, keeping only the first presses, called “Coeur de Cuvée”. 150 kg of grapes pressed give 70 liters of base wine. The must is then moved to stainless steel vats for a natural cold settling (during 24h). Once the fermentations ends, the resulting wine is put in capped bottles with an addition of a sugar and yeast blend. Bottle fermentation (called “prise de mousse”) takes place in the cellar where the bottles lay on laths for over 3 years at a temperature between 12 and 15°C. The bottles are then riddled and disgorged before adding less than 6g/liter of grape sugar called “liqueur d’expedition” (Extra brut). After the labelling and final closure of the bottle using a cork and a metal cap, this Crémant de Bourgogne should be ideally tasted 6 months after the disgorging date written on the back label.
CREMANT DE BOURGOGNE
BOURGOGNE
Sparkling Bourgogne made its entrance into history when it was lauded by the poet Alfred de Musset (1820-1857) in his “Secrètes pensées de Raphaël”. It was first made at the beginning of the 19th century at Chablis, Nuits-Saint-Georges, Rully and Tonnerre, and since then has not ceased to sparkle. It was for a long time the practice to make effervescent versions of prestigious Burgundian Grands Crus but the AOC status granted in 1975 laid down strict conditions for its production on the basis of meticulously-applied traditional skills to achieve high-quality vinification. Only whites and rosés qualify for the appellation. They may be blanc de blancs (from white grapes) or blanc de noirs (from white-juiced black grapes). Most are classed as brut or, less often, demi-sec. The production area is the same as that for the appellation Bourgogne.
Wines
A wine bursting with youth and audacity. In its youth, it is freshness and vigor. Given time, it acquires the stateliness of a great wine. The brut reflects its lively and clear-cut personality. As demi-sec, vivacity yields to smoothness and a new taste impression of sweetness.The blanc is generally white-gold in color. The bubbles are fine and form a delicate necklace around the edge of the glass. Floral, citrusy and mineral aromas are matched in the mouth by freshness and elegance plus a degree of acidity that is the key to a proper balance between aromatic power and the desired degree of lightness. The blanc de blancs carries the perfume of white flowers, citrus fruits or green apples. With time, it will develop toasty notes and notes of pitted-fruits such as apricot or peach. The blanc de noirs exhales aromas of small fruits (cherry, blackcurrant, raspberry). In the mouth, powerful, long and persistent. Time adds charm and warmth, with aromas of dried fruits and, perhaps, honey, spices or nutmeg. The rosé, made from Pinot Noir grapes with or without a proportion of Gamay, is pink-gold in color. This is a delicate wine with subtle aromas of red fruits.
Terroirs
The grapes from which the ‘vins de base’ for Crémant de Bourgogne are made come from a wide variety of soils in vineyard districts throughout Bourgogne.They range from the chalky subsoil of the Joigny district in the north to the granites of southern Bourgogne, via the limestones and marls of the Côtes where most of the wines of this appellation are grown.
Color
Whites and rosés: main varieties Pinot Noir, Chardonnay (minimum 30%)
Secondary varieties: Gamay (20% maximum), Aligoté, Melon, Sacy
Production surface area
1 hectare (ha) = 2.4 acres
326.44 ha (including 201.54 ha Premier Cru)
Food
Although Crémant de Bourgogne is a perfect pre-dinner drink, this in no way takes away from the fact that it is also a perfect accompaniment to food. The blanc chimes with main dishes such as stewed poultry.With the blanc de blancs, try scallops or river fish. The blanc de noirs makes a great match for braised beef, or snails, and is the ideal partner for poultry. The rosé is a good choice as a dessert wine with its powerful floral aromas which go perfectly with ice cream and bring a touch of freshness to the close of a meal. It is ideal with pastries and its fruit scents are unbeatable with a red-fruit sorbet.