Wine Maker Notes
This Blanc de Blancs is made from 80% Pinot Auxerrois, 10% Pinot Blanc and 10% Chardonnay. The Blanc de Blancs is distinguished by a fine and elegant bead, a beautiful straw color; a light, delicate palate. It is delicious at any time of the day and with many foods.Domaine Lucien Albrecht is one of the oldest and leading Alsace family owned estate, tracing its roots back to 1425. Through the Albrecht eighteen generations, they have become one of the largest owner of prime Alsace hillside vineyards. In the early 70’s, Lucien Albrecht, the father of Jean, the current proprietor and winemaker, was one of the three founding fathers of the regulated Cremant d’Alsace. In 2004, Lucien Albrecht Cremants made history. At the 14° Concours National des Cremants de France ( Cremant Wine Challenge), they stole the show, winning an unprecedented Four Gold MedalsThe harvest is hand picked and 100% of the production of this exceptional Blanc de Blanc is produced in house by “methode traditionnelle” which is the true Champagne method. The full grapes are pressed in a bladder press.
One of France's most legendary grapes and the grape that earned Burgundy its reputation. The parent of varietals like Pinot Gris/Grigio and Pinot Blanc, Pinot Noir is blue to violet to indigo in color with relatively thin skins, and it is said to have been cultivated in France for more than 2,000 years. At its best, Pinot Noir creates elegant wines that are filled with primary red fruit aromas and flavors while young, revealing with an array of secondary characteristics like earth, smoke, violet, truffle and game with age. The varietal is also known, perhaps better than any, for its ability to translate terroir, or a sense of place. While the best Pinot Noir still comes from Burgundy, it is being produced with increasing success in cooler climates around the world. In France, it is part of the trifecta of grapes that can go into Champagne, and it is also grown in Alsace, Irancy, Jura, Savoie, Lorraine and Sancerre. Outside of France it is produced under the names Pinot Nero and Blauburgunder in Italy's mountainous regions, as Spätburgunder in Germany and as Blauburgunder in Austria. In the US, Pinot Noir has found suitable growing conditions in the cooler parts of California, including Carneros, the Russian River Valley, the Anderson Valley, the Sonoma Coast, Monterey County, the Santa Lucia Highlands and Santa Barbara County, as well as in Oregon's Willamette Valley. In recent years, New Zealand has demonstrated its ability to interpret this hard-to-grow varietal, with successful bottlings coming from careful and attentive growers in Central Otago, Martinborough and Canterbury. Chile is also an up-and-coming region for Pinot Noir, creating fresh, fruit-forward, early-drinking and affordable Pinots from the coastal Casablanca Valley and the Limari Valley.