Charles Baur Crémant Blanc de Blancs
Appellation Alsace Contrôlée
Tasting Notes : White flowers and citrus. Pinpoint fine bubbles. Fresh, grapefruity, acidic – I would almost compare this with the type of champagnes that opt not to do malolactic fermentation. An authentic Alsatian Crémant, showing fullness of typicity though slightly on the boldly fresh, citrussy, side. 40% Pinot Blanc, 40% Auxerrois, 20% Chardonnay.
Production Notes : Crémant Blanc : Blending with several grape varieties : Pinot Blanc, Pinot Auxerrois, Chardonnay
Crémant d’Alsace is a traditionally produced sparkling wine. The grapes are harvested when they have reached an optimal level of sugar content and acidity, in order to provide fresh wines able to produce bubbles.
The harvests are carried out manually and the grapes are strictly selected on the vine. Rotten berries and withered grapes are removed.
The grapes are placed whole into the pneumatic press, where gentle pressure is exerted. The best juices are selected for bubble production. These juices are fermented at a low temperature. After maturing for 3 months on fine lees, the wines are clarified, assembled and drawn. The second fermentation in the bottle, where the bubbles form, takes place at a very low temperature of 11°C in order to ensure fine, lasting bubbles. Then the bottles are placed in storage for the ageing process.
During the ageing process, there is a slow exchange of flavor between the yeasts and the wine. After an ageing of 24 months for the Crémant d’Alsace Charles Baur Blanc de Blancs and 18 months for the Crémant d’Alsace Charles Baur Rosé, the bottles are shaken to allow the sediment to descend to the bottle neck, then they are opened. The sediment is then removed, without the wine leaving the bottle. A little dosage brings the own personality to the each cuvée.
Pair With : Lobster. Shellfish raw or in a drawn lemon butter sauce. Celebrate with it on its own.
For several generations, the Charles Baur family has owned vineyards on the two Grand Cru classified areas of Eguisheim: Grand Cru Eichberg and Grand Cru Pfersigberg. Renowned since the Middle Ages, the slopes of Eguisheim are predominantly limestone and clay and are steep to medium in gradation. They are protected by the foothills of the Vosges and see relatively little rainfall, less than 600mm per year.
The Baur family first settled in Eguisheim in the 18th c. They currently own 16 ha. of vineyards on which they cultivate their own grapes, vinify their wines, bottle them and ship them all over France, Europe and overseas. It was in 1950 that Charles Baur started bottling and marketing his wines from his original 1 ha. of Alsatian land. He was succeeded by his son, Armand, who took up the business after acquiring an Oenology degree from the University of Dijon. Today it is his son, Arnaud, who works with him at the estate, after also doing his studies in oenology, agricultural engineering and vineyard management.