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JCB No. 69 Brut Rose Cremant de Bourgogne

Rosé Sparkling Wine from Burgundy, France
    12% ABV
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    4.3 53 Ratings
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    4.3 53 Ratings
    12% ABV

    Winemaker Notes

    Number 69 is a seductively light and refreshing rosé. Vibrant aromas of raspberry and red currant evolve into aromatic jammy notes. This wine is tender in the mouth with crisp flavors.

    Critical Acclaim

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    JCB

    JCB by Jean-Charles Boisset

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    JCB by Jean-Charles Boisset, California
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    Jean-Charles Boisset, the visionary behind JCB, is fervently passionate about Pinot Noir and Chardonnay from both his native Burgundy as well as from Sonoma County, where he owns DeLoach Vineyards. JCB wines are crafted to express a style that embodies only the finest characteristics of Pinot Noir and Chardonnay from both sides of the Atlantic Ocean.

    Backed by centuries of tradition, our wines speak for themselves. To taste them is to discover what happens when terroir, talent, and vision come together.

    "What if we could capture style and hold it in the bottle, along with all of its heritage, treasures and promises? What if that uncompromising personality - audacious, unique, mysterious, passionate, subtle - was revealed from one bottle to another by a distinct number, until it was all held in a limited collection of wines? A collection of rare numbered edition wines, composed by Jean-Charles Boisset, stemming from centuries of Burgundian family tradition combined with the graceful exploration of sophisticated terroir where elegance, delicacy, refinement and finesse can be discovered. A way of reinventing time and celebrating style that goes beyond fashion: This is the spirit of JCB."

    Jean-Charles Boisset

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    Burgundy

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    A legendary wine region setting the benchmark for Pinot Noir and Chardonnay worldwide, Burgundy is a perennial favorite of many wine lovers. While the concept of ‘terroir’ reigns supreme here—soil type, elevation and angle of each slope—this is a region firmly rooted in tradition. Because of the Napoleonic Code requiring equal distribution of property and land among all heirs, vineyard ownership in Burgundy is extremely fragmented, with some growers responsible for just one or two rows of vines. This system has led to the predominance of the "negociant"—a merchant who purchases fruit from many different growers to vinify and bottle together.

    Burgundy’s cool, continental climate and Jurassic limestone soils are perfect for the production of elegant, savory and mineral-driven Chardonnay and Pinot Noir with plenty of acidity. Vintage variation is of particular importance here, as weather conditions can be variable and unpredictable. In some years spring frost and hail must be overcome.

    The Côte d’Or, a long and narrow escarpment, forms the heart of the region, split into the Côte de Nuits to the north and the Côte de Beaune to the south. The former is home to many of the world’s finest Pinot Noir wines, while Chardonnay plays a much more prominent role in the latter, though outstanding red and white are produced throughout. Other key appellations include the Côte Chalonnaise, home to great value Pinot Noir and sparkling Crémant de Bourgogne. The Mâconnais produces soft and round, value-driven Chardonnay while Chablis, the northernmost region of Burgundy, is a paradise for any lover of bright, acid-driven and often age-worthy versions of the grape.

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    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, spent yeast cells remain in contact with the wine during bottle aging, giving it a creamy mouthful and toasted bread or brioche qualities. 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.

    PBC9173039_0 Item# 117319