I know you would like to be at the cutting edge of fine wine and Champagne and have something different that really stands out. This wine is 95% Chardonnay & 5% Aligoté from Maconnais, Yonne and Châtillonais make this a vibrant bright straw yellow with tinges of green. The nose is wonderful and it's color translates into the nose where very soft citrus notes mingle with the essence of fresh, dewy grass and aromas of fresh cracked nuts to form a symphony of depth and punch. The mouth is crisp with a bright acidity playing beautifully alongside flavors of pink grapefruit and then leads to layers of fulfillment and lusciousness. A pneumatic press is used to crush the Chardonnay. Next, the wine undergoes alcoholic fermentation in stainless steel tanks and then is put in bottles to form its bubbles through the Méthode Traditionnelle. It is aged for 24 months; far past the legal requirement of 9 months, to ensure that the lees impart the maximum aromas and finesse to the wine.
As a generalisation, in Australia we tend to think the only sparkling wine made in France is in Champagne. This is not true with almost every region in France, and every other wine region in the world for that matter, producing sparkling wine. And the goods news is, if you are willing to try something different, there are more alternatives to Champagne than ever before, with many representing excellent value for money. This one from Louis Bouillot is a non-vintage French white sparkling worth crowing about! It's made the same way as Champagne, but it's from Burgundy and it certainly ticks all the boxes. Just how does it taste? Flavours of vanilla, almond, toasted bread appear successively. There are touches of honey and ginger bread too with great acidity and fine, consistent beads. It has been one of the most successful (biggest selling) sparklings we've had over the last 12 months for a good reason.