Bourgogne Seminar part 2

Traditional method sparkling wine  (same method as Champagne) made in France are called Cremant since the word "Champagne" can't be used outside Champagne AOC.

Cremant de Bourgogne is one of them and this is of course made in Bourgogne (Burgundy).
Main grapes used are Chardonnay and Pinot Noir, and those are grown mostly in northern part of  Burgundy. Cooler climate is suitable for sparkling wine because grapes can retain acidity.
Grapes are hand-harvested and presses gently to avoid phenolic bitterness.

Cremant de Bourgogne Grande Cuvee Veuve Ambal
Blend of Aligote, Chardonnay, Pinot Noir and Gamay.
Apple, berry, orange and cinnamon.
Acid was sharp.

Cremant de Bourgogne 2016 Laurent Berger
Wine of old vine made by very small producer.
Lemon, cinnamon and mushroom.
It had creamy texture.

Cremant de Bourgogne Blanc de Noir 2016 Cave de Lugny
Jasmin, grapefruit and cardamon.
Good body and pleasant finish.

Cremant de Bourgogne Blanc de Blancs 2014 Bailly Lapierre
Aromas of flowers like jasmine or gardenia. Green apple, lime and oyster.

Cremant de Bourgogne Blanc de Blancs Les Trois Saints 2010 Louis Bouillot
Apple, pear, citrus flower, ginger and medicinal herb.

Cremant de Bourgogne Rose Victorine de Chastenay
Fresh pink cherry, strawberry and raspberry.
Rich, creamy texture.

Cremant de Bourgogne Perle d'Or Grand Eminent 2009 Louis Bouillot
Aged in oak.
Dried fruit, peach, mushroom, caramel and nut.
Complex and well balanced.


Overall, Cremant de Bourgogne has lesser acid and fuller body comparing with Champagne due to warmer climate.
One of my friends likes flavors of champagne but finds acidity too high. Cremant de Bourgogne is great alternative for people like her.