Winemaker Notes
Chenin Blanc is the main grape used to make Crémant de Loire; for Cécile Lebrun it was blended with 25% Chardonnay and 25% Pinot Noir. Fresh apples, pears, honey and spice are complemented by a savoury earthy character. Sour apple flavours are followed by lime and other citrus pith characters which persist on the palate. It was matured on lees in bottle for 24 months, twice as long as required for the Appellation, giving a creamy fine mousse. Grapes were grown on a nine-hectare vineyard close to the town of Montlouis with flinty and pebbly clay soils over a limestone base (tuffeau) typical of the region.
Tasting Notes
Medium-bodied, fruity but dry, sparkling. A pretty nose of white flowers and quince with pear tart and citrus on the palate. The not-too-dry finish shows stony soil, bread notes, and lemon oil over a gentle frothiness.
