Varichon & Clerc Privilege Blanc de Blancs

    3.7 Very Good (45)
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    Varichon & Clerc Privilege Blanc de Blancs Front Bottle Shot
    Varichon & Clerc Privilege Blanc de Blancs Front Bottle Shot Varichon & Clerc Privilege Blanc de Blancs Front Label

    Product Details


    Varietal

    Region

    Producer

    Size
    750ML

    ABV
    12%

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    Somm Note

    Winemaker Notes

    Located in the hilly pre-alps between Lyon and Geneva, Varichon & Clerc have been continually producing classic "Methode Champenoise" wines since 1901! Local grapes, such as Altesse and Molette, are skillfully blended with judicious amounts of Chardonnay, Chenin Blanc, and Maccabeu to fashion this very elegant wine. This is a smooth and creamy sparkler with flavors of gentle pear, apple, vanilla and toast. In short, this wine marries high quality and a low price.
    Varichon & Clerc

    Varichon & Clerc

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    Varichon & Clerc, France
    Winemaking in Seyssel is recorded for the first time in the 12th Century (1145), where production was further developed under the monks from the Charterhouse in Arvières from the 14th century onward and where Varichon & Clerc was later established.

    The maison, founded in 1901 in the town of Seyssel, is truly authentic and a specialist in these terroirs producing light and reinvigorating wines that exude pure mountain air and demonstrates a winemaking technique that is full of character.

    The official proclamation of the small AOC Seyssel in 1973 (only 220 acres under vine) was the first sparkling wine AOC in France after Champagne. This was also a great achievement for Varichon and Clerc, one of the major wine producers. In the 1990’s, the winery became part of the Boisset Family of wineries where the excellent quality of the wines was quickly recognized.

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    A term typically reserved for Champagne and Sparkling Wines, non-vintage or simply “NV” on a label indicates a blend of finished wines from different vintages (years of harvest). To make non-vintage Champagne, typically the current year’s harvest (in other words, the current vintage) forms the base of the blend. Finished wines from previous years, called “vins de reserve” are blended in at approximately 10-50% of the total volume in order to achieve the flavor, complexity, body and acidity for the desired house style. A tiny proportion of Champagnes are made from a single vintage.

    There are also some very large production still wines that may not claim one particular vintage. This would be at the discretion of the winemaker’s goals for character of the final wine.

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    Tucked up into the sheltered foothills of the Alps where conditions vary considerably from one spot to the next, the vineyards of Savoie are widely dispersed within three main growing districts. These are Seyssel, Bugey and general Savoie. Within these are 16 different cru vineyard areas.

    The region boasts a large number of unique indigenous grapes, incidentally unrelated to any nearby regions’ varieties. The styles here tend toward organic and traditional. In the past, the dynamic summer and winter tourist population consumed most Savoie wine before it could leave the area but the recent interest in esoteric varieties and natural, artisan wine has brought a renewed interest to Savoie.

    In Savoie's most northern vineyards near Lake Geneva, the Chasselas grape dominates. Moving south, the white grape known as Altesse (also sometimes called Roussette) is responsible for Roussette de Savoie as well as Roussette de Seyssel.

    Just north of Chambéry the white, Jacquère grows in the cru of Jongieux, along with Altesse, and Chardonnay. In the cru of Chautagne, the red grapes Gamay, Pinot Noir, and, especially, the local Mondeuse do well.

    Chambéry, once famous for its vermouth, contains the crus of Abymes, Apremont, Arbin, Chignin and Cruet.

    WWH107743_0 Item# 136362

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