Domaine de la Bergerie Cremant de Loire Brut 2018
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This cheerful sparkler immediately engages the senses with a lovely bouquet of peach and pear aromas. Vibrant acidity brightens the creamy palate and delicate mousse, while highlighting the fruity peach, apple, and citrus zest flavors. Brioche and toasted nut notes round out the wine and linger on the bone-dry finish.
Domaine de la Bergerie has been a family estate since 1961, first purchased by Marie-Scholastique Horeau and eventually passed down to her grandson, Yves Guégniard, with his wife, Marie-Annick. A family affair, in 2018, Yves passed the reins to their daughters Anne and Marie.
The estate is in the heart of Côteaux du Layon, in the Anjou region of the central Loire Valley, and encompasses the famed Clos de la Bergerie. It has always adhered to a high standard of excellence, including green harvesting, strict sorting, and separate vinification of each parcel. They were certified organic in 2016, and the vineyards spread throughout multiple appellations, including Anjou (blanc and rouge), Savennières, Côteaux du Layon, and Quarts de Chaume. From soils of schist and clay, Chenin Blanc makes up the majority of their plantings, joined by other varietals, such as Cabernet Franc, Cabernet Sauvignon, and Grolleau.
In addition to Anne’s work as the fourth generation of winemakers just beginning at Domaine de la Bergerie, the entire operation is a family affair: following stints with Alain Ducasse and Joël Robuchon, Anne’s husband, David, has opened a beautiful and renowned one-Michelin-star restaurant on the property. His local cuisine is a lovely complement to the outstanding sparkling and still wines made here. The succession of the next generation brings exciting new energy to this property – and fascinating wines.
Representing the topmost expression of a Champagne house, a vintage Champagne is one made from the produce of a single, superior harvest year. Vintage Champagnes account for a mere 5% of total Champagne production and are produced about three times in a decade. Champagne is typically made as a blend of multiple years in order to preserve the house style; these will have non-vintage, or simply, NV on the label. The term, "vintage," as it applies to all wine, simply means a single harvest year.
Praised for its stately Renaissance-era chateaux, the picturesque Loire valley produces pleasant wines of just about every style. Just south of Paris, the appellation lies along the river of the same name and stretches from the Atlantic coast to the center of France.
The Loire can be divided into three main growing areas, from west to east: the Lower Loire, Middle Loire, and Upper/Central Loire. The Pay Nantais region of the Lower Loire—farthest west and closest to the Atlantic—has a maritime climate and focuses on the Melon de Bourgogne variety, which makes refreshing, crisp, aromatic whites.
The Middle Loire contains Anjou, Saumur and Touraine. In Anjou, Chenin Blanc produces some of, if not the most, outstanding dry and sweet wines with a sleek, mineral edge and characteristics of crisp apple, pear and honeysuckle. Cabernet Franc dominates red and rosé production here, supported often by Grolleau and Cabernet Sauvignon. Sparkling Crémant de Loire is a specialty of Saumur. Chenin Blanc and Cabernet Franc are common in Touraine as well, along with Sauvignon Blanc, Gamay and Malbec (known locally as Côt).
The Upper Loire, with a warm, continental climate, is Sauvignon Blanc country, home to the world-renowned appellations of Sancerre and Pouilly-Fumé. Pinot Noir and Gamay produce bright, easy-drinking red wines here.