5. Cremant de Bourgogne

Question 1

Describe Cremant de Bourgogne, and discuss the aroma and flavor profile and the size/growth of the market.

Answer 1

1. CDB is a sparkling wine, typically made from Chardonnay (most used variety) and Pinot Noir.
2. 10% of wines produced in Burgundy
3. Production more than doubled since 2000
4. Most are white and Brut w/ med+ to high acidity.
5. Med intensity fruit from apple/lemon in cooler areas to apricot (warmer) w/ brioche autolytic notes.
6. Standard white, blanc de blancs, blanc de noirs, rose made.

Question 2

What are the main regions in Burgundy for sourcing grapes for Cremant?

Answer 2

Areas that are cooler and with cheaper vineyard land:

1. Maconnais, especially for Chardonnay the Cote Chalonnaise, especially around Rully
2. Beaujolais
3. areas around Chablis in the Yonne department and Chatillon-sur-Seine (immediately south of southern Champagne)
4. Hautes Cotes de Beaune and Hautes Cotes de Nuits
5. Flatland vineyards on Cote d’Or

Question 3

Discuss the climates of areas of Burgundy where grapes for CDB are grown

Answer 3

Range of climates:

1. Northern -
   a. cool climate
   b. typically no distinct hot, dry summer.
   c. Vines need to face south/southeast to gain max warmth/light.
   d. Produce wines with high acidity and light body
2. Central
   a. most continental
   b. low, sometimes freezing, winter temps, and drier, sunny summers,
   c. wines with just-ripe fruit and high acidity.
   d. Because of high value of grapes for still wine on Cote d’Or, very little fruit goes to Cremant.
3. Southern (Maconnais, Beaujolais) -
   a. Mediterranean influence
   b. high summer temp
   c. wine with riper fruit and lower acidity.
   d. Risk of summer storms.

Question 4

What are command hazards that affect all of Burgundy as a whole?

Answer 4

1. Hail
2. Spring frost
3. Fungal diseases
4. Esca (Black measles)

Question 5

How do the maximum yields for Cremant compare to those for still wines in Burgundy, and what requirements are there for growers with regard to yields?

Answer 5

Yields for CDB are significantly higher than for still wines. If growers want to take advantage of this, they must declare that the vineyard will be used for Cremant before the end of March (i.e. at end of winter when decisions about pruning have been made)

Question 6

What are the 7 varietals typically grown for CDB, and how are these different than for still wines?

Answer 6

Same as for still wines

1. Pinot Noir - dominant - can display autolytic traits
2. Pinot Gris
3. Pinot Blanc
4. Gamay (think Beaujolais)
5. Aligote
6. Chardonnay - dominant; can display autolytic traits
7. Melon de Bourgogne

4 same as most - Chardonnay, Pinot Noir, Pinot Gris, Pinot Blanc
GAM - Gamay, Aligote, Melon

Question 7

What are the primary styles for Cremant de Bourgogne and the varietals used for each

Answer 7

1. Cremant de Bourgogne Blanc - min 30% Chardonnay, Pinot Noir, Pinot Blanc or Pinot Gris (alone or in blend). Mainly Chardonnay/Pinot Noir - very little of other 2 planted. Max Gamay = 20%
2. Cremant de Bourgogne Blanc de Blancs - Chardonnay + other white varieties
3. Cremant de Bourgogne Blanc de Noirs - only Pinot Noir
4. Rose - Pinot Noir dominant but small Gamay allowed to help with color.

Question 8

Discuss the breakdown of producer types of Cremant de Bourgogne

Answer 8

2/3 - merchant houses; 30% - cooperatives; 2% - independent. Many independents take grapes to specialist sparkling wine producer to make wine and received finished bottles back to sell.

Question 9

Discuss the market for Cremant de Bourgogne - growth, concentration of producers, import/export

Answer 9

1. Substantial growth this century
2. Sales increase by 1/3 from 2000 to 2017
3. Top 10 companies responsible for 90% volume
4. 40% export & growing
5. Top markets USA and Sweden; increasing in UK, Belgium and Germany

Question 10

What 2 additional tiers of quality were recently introduced and why? What are the requirements?

Answer 10

Introduced to get a better return for grapes grown in Cremant

1. Cremant de Bourgogne Eminent - lees aging of minimum 24 months
2. Cremant de Bourgogne Grand Eminent
   a. whites - Pinot Noir & Chardonnay only
   b. rose - 20% Gamay max allowed
   c. vintage optional but commonly used
   d. min 36 months lees aging & 3 months in bottle before release
   e. Brut only
   f. Only first 75% juice extracted during period can be used.