Poulsard Archives - Wine Club Gallery

Patrick Bottex Bugey Cerdon La Cueille

admin — Wed, 03 Feb 2021 13:51:42 +0000

90% Gamay, 10 % Poulsard. Pet-Nat. Bugey is one of the best-kept secrets of France. As a geographical crossroads between the Savoie, the Jura, Burgundy, and the Rhone, it is one of the few regions where one can see both palm trees and snow within eyeshot. It is adjacent to the Savoie on its western side, located in between Lyon, Grenoble, and Geneva. The wines of Bugey were first cultivated here by the Romans and were later resuscitated by the medieval monks. Still, the region had to wait until 2009 before receiving its own A.O.C. status. Today, Cerdon is considered one of three crus within the appellation of Bugey, and the only one whose entire production consists of sparkling wine. In La Cueille, one of seven high-altitude hamlets surrounding the historic medieval town of Ponsin, Patrick and Catherine Bottex are farming the limestone slopes above the Ain River. They have been working five hectares of land since 1991 and produce only a small quantity of their beautiful, intriguing sparkling wine. As a former part of the Duchy of Burgundy, it stands to reason that several Burgundian grape varietals have found a home here—not the least of which is Gamay. The Bottex’s blend consists of ninety percent Gamay and ten percent of the native Poulsard. They bottle this low-alcohol wine using the methode ancestrale, a rare technique that experts believe predates the méthode champenoise. The wine first goes through a primary fermentation in cuve, but is then bottled before all of the residual sugar has converted to alcohol. After going through a secondary fermentation in the bottle for at least two months, the wine is ready—Champagne’s dosage is not permitted! The resulting wine is delightfully refreshing with bright fruit, a beautiful rosé hue, and a touch of sweetness. Kermit had never heard of Bugey until Marcel Lapierre uncorked a beauty at one of his after-tasting parties. His best memory of drinking it, however, was from an ice chest at a hamburger barbecue on a beach in Hawaii. From Bugey to Waimanolo! -Importer

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Domaine Du Pelican Trois Cepages Rouge 2018

admin — Tue, 02 Feb 2021 19:17:49 +0000

The Trois Cepages, as the name suggests, is a blend of three grapes. It is roughly 65% Pinot Noir, 30% Trousseau and 5% Poulsard. The grapes are 100% de-stemmed and fermented in vats. Maceration time is around a week. – Importer

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Domaine Du Pelican Arbois Poulsard 2018

admin — Tue, 02 Feb 2021 19:13:47 +0000

The nose of the 2018 Arbois Poulsard is quite expressive and agreeable for such a young wine. Tasted from a large oak vat, the wine had finished fermentation and malolactic and will be ready to be bottled after the spring. This is bright and lively, expressive, aromatic and open, quite elegant, with some tannins. They picked a little early, and the wine is somewhat herbaceous.

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Domaine De La Dentelle Bugey Cerdon Rose Sparkling

admin — Tue, 02 Feb 2021 19:11:53 +0000

In a tiny appellation — fewer than 500 acres planted in vines — between Jura and Savoie lives the embodiment of a great success story. Marcel Perinet began his career as a waiter. He became a sommelier (best in France in 1978) and rose to serve as director of 3–Michelin-starred Georges Blanc in Vonnas. After 41 years of working for Blanc, Perinet inherited two and a half acres of land in the obscure appellation of Cerdon du Bugey in the Savoie wine-growing region. Here, in this petite AOC, only one style of wine is produced: Méthode Ancestrale Rosé Demi-Sec. Perinet employed his deep experience, strong work ethic and exacting standards to create a slightly different version of this classic sparkling rosé. Most producers in Cerdon use predominately Gamay grapes and high sulfur, resulting in extreme sweetness. Since his first vintage in 2013, Perinet has worked organically. The blend, 80% of 100-year-old Poulsard and 20% of 40-year-old Gamay, is vinified and bottled without the addition of sulfur. Instead, Perinet has mastered controlling the temperature during fermentation and winemaking, allowing him to produce one the purest examples of Cerdon du Bugey that we have ever tasted. This makes Domaine de la Dentelle one of the most exciting and delicious wines we have found in quite some time. La Dentelle Bugey Cerdon is a Martine’s Wines exclusive in the United States. -Importer

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