On a recent trip to Alsace the main focus was of course the ‘noble varieties’ (as they call them there) Riesling, Gewürztraminer and Pinot Gris along with the excellent Pinot Noirs also produced. However it also switched me onto the often excellent Crémants coming from this region.

These sparkling wines are made by the same traditional method as used in Champagne. Much of it though tends to be made using Pinot Blanc from less exciting vineyards on the valley floor and spends the minimum time of 9 months on the lees before disgorgement, leading to enjoyable but unremarkable fizz.

This wine on the other hand is an example of Alsatian Crémant made with greater ambition. From a small biodynamic estate it is a blend of 80% Chardonnay and 20% Pinot Noir and has been aged for over three years on the lees.

There is fine stream of persistent bubbles and a nose of orchard fruit, lemon tart, bread and a pleasing struck match note.

Its dry with crisp acidity, mid weight body and moderate 12% alcohol.  In the mouth more lemon, ripe apple, lemon tart, pastry and that struck match note, enough to keep you interested. The finish is extended and ends on a nice lemon, brioche and slightly caramelised note from the long aging.

It is moreish and really delivers a lot for the price. Available at The Wine Society