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K&L Staff Recommendations
Yves Duport is based in the town of Groslee, one of the villages located in the not-so-well-known appellation of Bugey. Bugey is just to the west of the Savoie, France's alpine region and shares many similarities with the wines of that region. It is also quite close to Burgundy and many of the influences of that region are also felt. Yves grows Chardonnay, Pinot Noir, Mondeuse and Altesse.
Spontaneous fermentation - an altogether preferable scenario to spontaneous combustion, and A LOT more fun to drink. This pink, semi-dry bubbly was made by spontaneous fermentation, otherwise known as méthode ancestrale. Grapes are picked by hand (the local Poulsard and Gamay grown on mountainous slopes in the shadow of the Alps) and fermented in chilled vats just reaching 5 or 6 degrees alcohol. The young and light wine is then bottled, along with its active yeast and considerable unfermented sugar. Under pressure of the cork, the wine continues to ferm... Read More »
This crémant is a blend of Trousseau and Pinot Noir. It is vinified in the méthode Champenoise (with a secondary fermentation in bottle) and ages for 30 months on its lees. This long rest is necessary for the resulting fine mousse and aromatic qualities.
Inventory: Redwood City
From importer Neal Rosenthal: "Crinquand uses fruit from the younger vines of Ploussard to make his sparkling wine. Although the vintage is not indicated on the label, Crinquand’s Crémant is vintage specific, all the juice being from a single harvest. The Crémant from this estate is bone-dry 'brut zero' (no dosage). On the palate one senses a hint of tannin, a strong underlying earthiness … its 'terroir' and an ebullient raspberry fruit in both flavor and on the nose."