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Delmas Cuvee Memoire 2011

Vintage Sparkling Wine from Limoux, Languedoc-Roussillon, France
    12.5% ABV
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    12.5% ABV

    Winemaker Notes

    A not to Bernard's grandfather's ancestral technique of ageing in oak barrels, this wine has generous aromas of pear, with good minerality and richness, and a long finish.

    Critical Acclaim

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    Delmas

    Delmas

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    Delmas, Limoux, Languedoc-Roussillon, France
    Domaine Delmas, founded in 1896, is family owned and managed by Bernard Delmas, his wife Marlène and son, Baptiste.

    Domaine Delmas was the first organic winery in Limoux, certified in 1986. It is a “Grower Limoux” that owns its vineyards in the cool, western edge of AOC Limoux, in the foothills of the Pyrenees mountains near the Medieval walled city of Carcassonne in Languedoc. The winery received the European Organic Certification.

    While Limoux also produces both white and red wines, it is ultimately recognized as a sparkling wine zone. Blanquette de Limoux is the region’s original sparkler, which is based on Mauzac with small amounts of Chardonnay and/or Chenin Blanc. The more rustic and traditional version, Blanquette Méthode Ancestrale, is an often cloudy and sweeter sparkling wine made exclusively from Mauzac.

    In the 1990s, the region created the more modern, Crémant de Limoux, for international markets.

    Champagne & Sparkling

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    Equal parts festive and food-friendly, sparkling wine is beloved for its lively bubbles and appealing aesthetics. Though it is often thought of as something to be reserved for celebrations, sparkling wine can be enjoyed on any occasion—and might just make the regular ones feel a bit more special. Sparkling wine is made throughout the world, but can only be called “Champagne” if it comes from the Champagne region of France. Other regions have their own specialties, like Prosecco in Italy and Cava in Spain. Sweet or dry, white or rosé (or even red!), lightly fizzy or fully sparkling, there is a style of bubbly wine to suit every palate.

    The bubbles in sparkling wine are formed when the base wine undergoes a secondary fermentation, trapping carbon dioxide inside the bottle or fermentation vessel. Champagne, Cava and many other sparkling wines (particularly in the New World) are made using the “traditional method,” in which the second fermentation takes place inside the bottle. With this method, dead yeast cells remain in contact with the wine during bottle aging, giving it a creamy mouthful and toasty flavors. For Prosecco, the carbonation process occurs in a stainless steel tank to preserve the fresh fruity and floral aromas preferred for this style of wine.

    GEC134819_2011 Item# 177741