Les Vaublins, Crémant de Loire 2020
Grape: Chenin Blanc, Chardonnay
Suitable for Vegans: Yes
Food pairing: Try as an aperitif or with roast scallops, sushi, smoked fish or goat’s cheese.
The Domaine du Haut Perron has been transferred from father to son for more than 4 generations. Each helped to expand it and improve the quality of its production.
Cedric trained at the Lycée de Beaune, which helped him to modernise and develop the family property after he took over in 1999. Production is now sustainable and chemical fertilisers are avoided.
Yields for Crémant de Loire, created in 1975, are limited to 50 hl/ha. As for all Crémants, whole bunch pressing is mandatory, there’s a maximum yield of 100 litres per 150kg of grapes (the same as Champagne before 1993), a maximum sulphur dioxide content of 150mg/l and a minimum of 12 months between bottling and release.
Manual harvesting of the grapes from the Cher Valley for this sparkling wine is in boxes, pressing is slow and only the free run juice (minus the final pressing, or rebêche) of the Chenin Blanc (80%) and Chardonnay (20%) is used. Fermentation takes place at low temperature and the wine is bottled for the second fermentation according to the traditional method. The wine is disgorged after 18 to 24 months after ageing in their troglodyte vaults (underground caves) which were dug out in the 18th Century.
Bright red apple and notes of lime, feature alongside secondary aromas of hay, shortcrust and a dusting of honeycomb. A welcome grassy backnote of celery and lime cordial balance with the rich flavours and textures, making for a complex fizz with a ripe strawberry finish.