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Cremant d’Alsace Brut
$38.95
Domaine Eugène Meyer
2022 Vintage
- Country: France
- Region: Alsace
- Appellation: AOC Crémant d’Alsace
- Varietal: Pinot Auxerrois 60%, Pinot Gris 20%, Pinot Blanc 10%, Pinot Noir 10%
- Alc/vol: 12.8%
- Sweetness: 4.8 g/L Dry
- Cellaring Potential: Drink now, or until 2027
Shiny straw-yellow in colour, with lively bubbles forming a persistent foam in the glass. Aromas are delicate with notes of green apple, pear, white flowers and a hint of brioche. The palate has an elegant balance of fresh crisp acidity and creamy mouthfeel from its fine bubbles. Flavours lean towards grapefruit, stone fruit and honey, with a more complex underlying mineral note that keeps the palate cleansing.
Sip by itself, or pair this crémant with seafood, or dense, creamy cheeses like Brie or Camembert. You could also try a tarte flambee (Flammekueche) which is the traditional Alsatian thin-crust pizza!
In stock
This Crémant is a blend of four grape varieties commonly grown in Alsace: Pinot Auxerrois / Pinot Gris / Pinot Blanc / Pinot Noir
The vines are planted in vineyards near the town of Bergholtz, all with the desirable southeast facing exposure and protected by the Vosges mountains. Harvest is manual, per strict AOC regulations, and these grapes are picked before any other variety that would be destined to become a still wine. By picking earlier in the season, the grapes will just be on the brink of ripeness and will have lasting acidity that creates the backbone of a crémant.
An excellent alternative to Champagne: The inital fermentation occurs spontaneously through indigenous yeasts found on the grapes when they enter the cellar. The second fermentation is carried out within the bottle, therefore by the Traditional “Champagne” Method. After disgorging the yeast, the wine is corked and set to rest for about a year which allows the bubbles to gently develop a beautiful mousse.
⋅ Certified Organic & Demeter Biodynamic
Located on the north east corner of France, bordering Germany and Switzerland, is the region of Alsace. Since the Middle Ages, there have been territorial disputes over this region between France and Germany as it’s geographical location is sandwiched between the French Vosges Mountains and the German Rhine River. The turbulent and complex past between these two countries has shaped many parts of Alsatian culture, architecture, dialect, food, and of course, the wine industry that we know today. Though the viticulture has been a prominent part of life in Alsace since the 12th century, the hostile conditions that the region endured over time, were often reflected in the production and overall quality of their wines. In the aftermath of World War II, as Alsace returned to French rule, the region was finally able to find solid ground allowing winemakers to focus on elevating the style and quaity of their wines. German grape varietals like Riesling, Gewürztraminer, Pinot Blanc and Pinot Gris are predominantly grown in the area, but in the past they were vinified similarly to German wines (think: sweet or semi-sweet Riesling). Since the shift in the ’50s towards high-quality wine, the region has become well known for dry, high acid, aromatic white wines and have carved out a specialty for sparkling wines as well! The vineyard land itself runs approximately 170 kilometers in length down the east side of the Vosges Mountains and strings through 70+ different wine villages that are now part of the “Alsace Wine Route”. The vineyards along this mountain range experience a typical ‘rain shadow’ and are actually quite dry and sunny. Grape ripeness is usually guaranteed and therefore Alsace has served as a perfect environment to explore biodynamic viticulture. The Meyer estate is located towards the south end of the Alsace Wine Route in the town of Bergholtz. The winery itself has been passed down through the generations of Meyers from the early 1800s through to 1960 when Eugène Meyer and his wife Marie Rose took over and renamed the estate. Over the years, their son François has helped them to expand from owning 4 hectares of vineyard to 13 hectares, and also transition to certified organic and biodynamic viticulture. Today, Eugène’s grandson, Xavier, is active in the vineyard and cellar as he, too, shares the passion for winemaking. The switch to Biodynamics: In 1969, Eugène was seriously poisioned by a conventional insecticide he was spraying in his vineyards. After rushing to see a doctor who eventually diagnosed him with a temporary paralysis of the optic nerve, Eugène decided that he would no longer use chemicals in his vineyard, for the health and safety of his consumers and himself. Healed through homeopathy, Eugène looked towards a natural approach for the vines as well, but at the time there were barely any reading materials or experience of such methods. Rudolf Steiner, an Austrian anthropologist who began developing concepts of biodynamic farming in the 1920s, was one of the only pieces of research that the Meyer family could find. Steiner’s approach towards ecological and sustainable agriculture revolved around increasing soil fertility without the use of chemicals or pesticides. The main philosophy behind Biodynamics is that the vineyard would be seen as a whole organism that is self-sustaining, improving the natural immune system of the plant to assist exchanges between soil and roots, sky and planet. To do this, Steiner believed one could use preparations with energized compost and manure, herbal teas and macerated herbs (like horsetail or nettle), all while following a lunar calendar for favourable dates of work. Through patience and tenacity, Eugène Meyer was the first to practice biodynamics in Alsace and was able to master the methodologies of Rudulf Steiner in the vineyard. In 1991 François Meyer lead the domaine to be officially certified and controlled by Ecocert-France in addition to their Demeter certification for biodynamic viticulture. Thirty years ago, there was a movement towards Biodynamic viticulture in Alsace, led by examples such as like Domaine Eugène Meyer. Today, almost 13% of France’s biodynamic wines come from Alsace, which is an astonishing percentage considering Alsace’s overall vineyard acreage is less than 5% of France’s total plantings [source: Wine Enthusiast]. Many wineries are not certified, but still practice biodynamic preparations and methods to assist in the vineyard and cellar. Click here to read more about the biodynamic practices that Domaine Eugène Meyer follows in the vineyard and cellar.
Read More About
Germanic wines, made in the French style
Domaine Eugène Meyer: Pioneers in Biodynamic Winemaking
Alsace leads the way for Biodynamic Viticulture
| Colour | White, Sparkling |
|---|---|
| Country | France |
| Region | Alsace |
| Winemaking | Biodynamic, Organic |
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