Domaine Royet Cremant Nature NV
Grape variety: 40% Chardonnay 15% Aligoté 40% Pinot Noir 5% Gamay
Terroir: The vines aged 25 to 30 are located on clay-limestone soils.
Vinification: Manual harvest. the grapes are gently pressed in a pneumatic press, fermentation takes place for about 20 days at 18 °. A second fermentation takes place in bottles. After 18 months minimum aging on slats, the bottles are stirred and disgorged. All these operations are done at the domain. No Dosage.
Tasting: Fine, pearly bubbles, well integrated into a vinous balanced wine, this non-dosed extra brut character gives this cuvée great aromatic purity and razor sharp crispness..
In Burgundy, the Côtes du Couchois is at a crossroads. Both literally and figuratively.
Closing the geological fault that runs from Dijon to the southwest, this islet of vines west of the Côte Chalonnaise but in the extension of the Côte d´Or should be attached to the soils of "great Burgundy". But its location in Saône-et-Loire has led the appellation to fall back to the Côte Chalonnaise.
The region is undiscovered, all but unknown in the US. But it can be a source of excellent wine from excellent producers. And as always Elden Selections is there to prospect for the best.
Allow us to introduce the Domaine Royet. Located in the heart of the Côtes du Couchois, this family estate extends over 14 hectares (nearly 34 acres). The vines are planted on steep slopes at the foot of the Château of Couches. Combining tradition and modernity, the Domaine Royet produces wines that express the unique subsoils of this corner of Burgundy.
Vincent Royet today works with his father, Jean-Claude, being the third and fourth generations to exploit the domain. They have planted Chardonnay, Pinot Noir and Aligote, and produce wines in the regional appellation Bourgogne, the sub-region Cotes de Couchois, as well as premier cru Maranges. They are also producers of an excellent in-house Crémant de Bourgogne.
CREMANT DE 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.
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.
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.
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)
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.