2013 'KB Cremant'
Auxerrois, Pinot Gris & Pinot Blanc, Alsace, FranceÂ
A sumptuous Cremant from the town of Kayserberg (KB for short), which translates to âthe mountain of the emperorâ. Christian Binnerâs sensational wines come to us from the Alsatian heartland in northeast France, with a winemaking lineage stretching back to the 1770s (talk about a TAstY history)! From a 40 year old, 1.5 hectare plot nestled in a hollow chiselled out by forest borders. A blend of elegant and aromatic auxerrois (75%), with acidifying pinot gris & velvety pinot blanc (25%) plucked straight from the areas famously poor, sandy and granitic soils (that vines LOVE!). Gently pressed for purity, aged for 12 months in cement vats before re-fermentation takes place in bottle by adding fresh auxerrois must & finally aged on the lees and disgorged after 16 months! What a process, WHAT a bubble! Tension between the acidity and silky texture (thank you old barrels) is like a tug-of-war for the ages, with structured and fabulously foaming bubbles, yellow apricot, sticking your face in some brioche batter, osmanthus nectar, lemon custard & long-weathered minerality. Enjoy with fried anything, but may we specifically suggest dumplings, wings or mushrooms.
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Description
Auxerrois, Pinot Gris & Pinot Blanc, Alsace, FranceÂ
A sumptuous Cremant from the town of Kayserberg (KB for short), which translates to âthe mountain of the emperorâ. Christian Binnerâs sensational wines come to us from the Alsatian heartland in northeast France, with a winemaking lineage stretching back to the 1770s (talk about a TAstY history)! From a 40 year old, 1.5 hectare plot nestled in a hollow chiselled out by forest borders. A blend of elegant and aromatic auxerrois (75%), with acidifying pinot gris & velvety pinot blanc (25%) plucked straight from the areas famously poor, sandy and granitic soils (that vines LOVE!). Gently pressed for purity, aged for 12 months in cement vats before re-fermentation takes place in bottle by adding fresh auxerrois must & finally aged on the lees and disgorged after 16 months! What a process, WHAT a bubble! Tension between the acidity and silky texture (thank you old barrels) is like a tug-of-war for the ages, with structured and fabulously foaming bubbles, yellow apricot, sticking your face in some brioche batter, osmanthus nectar, lemon custard & long-weathered minerality. Enjoy with fried anything, but may we specifically suggest dumplings, wings or mushrooms.
