• SN: 87

    Snooth Editorial Score

    87

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J. J. Vincent et Fils Brut Cremant de Bourgogne NV

Winemaker's Notes:

The selection for this sparkler - Crémant de Bourgogne comes from vinyards situated south of Burgundy. The vineyard soils are composed of limestone, clay and pebbles and are situated in the cooler areas. The grapes are hand-picked at the early stage of the harvest in order to preserve the mineral character and the acidity. These elements will allow freshness and crispy aromas once bottled. The word "Crémant" was originally used in reference to "Champagne demi-mousse" which is a lower pressured Champagne. The pressure difference was 5 bar instead of 6.5 to 7 bar. The actual vinification or elaboration of the Crémant called the "méthode traditionnelle" corresponds to the "méthode champenoise" and produces a pressure of 6.5 bar in the bottle."

Region: France » Burgundy » Bourgogne

Vintages

  • NV

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Winery: J.j. Vincent
Color: White
Varietal: Chardonnay
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3.37 5 0.5
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Editorial Reviews for J. J. Vincent et Fils Brut Cremant de Bourgogne

Snooth User: Gregory Dal Piaz
89065213,783
3.50 5
12/22/2011

Lightly aromatic with some dried pork/bacon notes, a nice floral overlay and some waxy yellow fruits, with a touch of eraser. Rather enthusiastically effervescent, this none the less offers up a lovely blend of fresh yellow berry and lightly plummy fruit, with hints of flowers and a touch of toast. The finish is more yellow plum and berry fruit, with a nice kernel of sweetness on the finale. 87pts



The selection for this sparkler - Crémant de Bourgogne comes from vinyards situated south of Burgundy. The vineyard soils are composed of limestone, clay and pebbles and are situated in the cooler areas. The grapes are hand-picked at the early stage of the harvest in order to preserve the mineral character and the acidity. These elements will allow freshness and crispy aromas once bottled. The word "Crémant" was originally used in reference to "Champagne demi-mousse" which is a lower pressured Champagne. The pressure difference was 5 bar instead of 6.5 to 7 bar. The actual vinification or elaboration of the Crémant called the "méthode traditionnelle" corresponds to the "méthode champenoise" and produces a pressure of 6.5 bar in the bottle."

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