Crémant de Bordeaux Brut
Haux, Entre-Deux-Mers, Bordeaux, France
VARIETIES
50% Cabernet Franc, 30% Sémillon, 20% Muscadelle
VINIFICATION
Traditional Method (Champagne Method).
Grapes are harvested by hand late August through early September and
pressed in stages by pneumatic press. The first press “cuvée” juice is
separated from the second press “size” juice. Several blends are prepared in
stainless steel tanks from these two juice lots according to their quality. The
blends are kept at 48 ̊F until any organic solids that remain settle to the
bottom. The clear juice is then drawn off and fermented into separate lots of
crémant base wine. A unique blend is created for Ballarin Brut. Liqueur de
tirage is added, and the wine is bottled and stored in underground limestone
cellars. These galleries, excavated in the 18th century, maintain a constant
temperature of 55 ̊F naturally. The ideal conditions allow for a long, gentle
secondary fermentation in the bottle lasting six weeks. The finished sparkling
wine rests on its lees for 12 months. The bottles are then riddled over
several days and disgorged. A secret house recipe liqueur de expedition is
added, and the finished sparkling wine is sealed under cork and cage.
HISTORY
Ballarin is produced by Celene Bordeaux, a family-owned winery run by
Francoise Lannoye and her daughter, Céline. In 1947, Maison Ballarin
became the first winery to produce sparkling wine in Bordeaux using the
traditional method. (Crémant de Bordeaux would not become an AOC until
1990.) The legacy of this historic house is preserved by Céline Lannoye,
who purchased the winery in 2015. Her goal is to create world class
traditional sparkling wines which faithfully convey the unique qualities of
Entre-deux-Mers. Francoise and Céline also own and produce estate wines
from right bank châteaux in Castillon-Cotes-de-Bordeaux, Puisseguin-SaintEmilion, and Saint-Emilion Grand Cru.
TASTING NOTE
Pale golden color, with fine, persistent bubbles which elevate floral, citrus and
toasted spice aromas. Medium bodied and clean with bright acidity, ripe stone
fruit and delicate bubbles.
FOOD PAIRING
Fresh cheeses, prosciutto style ham, creamy pasta dishes, fresh seafood.