JCB by Jean-Charles Boisset, `JCB No. 21` Crémant de Bourgogne Brut
Vintage: NV
| Vintage | Product Code | Format | Closure | Availability |
|---|---|---|---|---|
| NV | BO276BNV | 6 x 75 | Natural Cork | Available |
Producer
Burgundy native Jean-Charles Boisset works with estates in some of the world’s greatest wine regions, including Château de Pierreux in Beaujolais, De Loach Vineyards in the Russian River Valley and his family’s domaine in Nuits-Saint-Georges. Created by Jean-Charles, the innovative JCB Collection brings together the ‘Old’ and ‘New’ worlds of winemaking. Each wine in the collection is named after something which symbolises an important idea, passion or moment in Jean-Charles’ life and wine career.
Jean-Charles’ wine philosophy has been profoundly shaped by Burgundy, the wine region where he was born and raised. All three of the Crémants de Bourgogne are made according to the traditional method, with secondary fermentation taking place in the bottle. Each grape variety is vinified separately in temperature-controlled, stainless-steel tanks, and blending takes place in the April following harvest. The resulting wines are then bottled in May for the second fermentation, after which they are aged on their lees for a minimum of 12 months to add depth and complexity.
‘No. 21’ comprises a blend of Pinot Noir, Chardonnay, Gamay and Aligoté and acknowledges Jean-Charles’ connection and heritage, as 21 is the French government’s ‘département’ number for the Côte d’Or. A similar blend of Chardonnay, Pinot Noir, Gamay and Aligoté, the ‘No. 69’ is a delicate Crémant rosé and references Jean-Charles’ birth year. It displays an expressive red fruit character, alongside a refined mousse and persistent finish. The ‘Caviar’ Blanc de Blancs is a blend of 85% Chardonnay and 15% Aligoté sourced from three communes: the Mâconnais, which lends a vibrant fruit character, and the Yonne and Châtillonnais, which lends a crisp vivacity to the wine. The name ‘Caviar’ is inspired by the elegance of prized Caviar eggs, which, together with fresh seafood, also act as an excellent food pairing. Aged on its lees for at least 18 months, the ‘Caviar’ Blanc de Blancs has a nose of white blossom and citrus with a complex palate of buttery, brioche notes.
Vineyards
The `JCB No. 21` Crémant de Bourgogne is an unusual blend of grapes, which are all sourced from parcels located across Burgundy. The vines grow on south-east facing slopes and are planted on clay and limestone soils. The Pinot Noir and Aligoté come from vineyards situated throughout the Côte d'Or. The Chardonnay and Gamay are sourced from the Mâconnais. All harvesting is done by hand.
Vinification
Upon arrival at the winery, the Pinot Noir, Chardonnay, Gamay and Aligoté grapes were gently pressed to yield a very clear must. The four grape varieties were vinified separately with the first fermentation taking place in stainless-steel tanks at controlled temperatures to preserve freshness. The final blend was then assembled, with 20% reserve wine to add complexity. Made following the traditional Champagne method, the second fermentation took place in bottle and the wine was aged on its lees for 12 months before disgorgement, imparting delicious buttery brioche notes on the wine.
Tasting Notes & Technical Details
Pale and vibrant in colour, the JCB No. 21 Crémant boasts aromas of citrus fruits, almonds and white flowers on the nose. The palate has refreshing and lifted acidity, coupled with a lovely, rich texture from the lees ageing.
Alcohol (ABV)
12%
Acidity
4.5 g/l
Residual Sugar
12 g/l
pH
3.15
Awards
Silver
International Wine Challenge 2019
Other wines from this producer
Producer | Wine | Product Code | Features | Style | |
|---|---|---|---|---|---|
| JCB by Jean-Charles Boisset | `JCB No. 69` Crémant de Bourgogne Rosé | BO277 | SpRo | Factsheet | |
| `JCB Caviar` Crémant de Bourgogne Blanc de Blancs | BO347 | SpW | Factsheet |