Crémant L'Absolu 256 Domaine Bott-Geyl

The Crémant d'Alsace Extra Brut Absolu Grande Cuvée 256 from Domaine Bott Geyl is a Crémant of exceptional finesse, the estate's flagship sparkling wine: a blend of three vintages (2012, 2015 and 2016) aged 100 months on the lees, reaching a rare complexity, intensity and harmony. A wine for celebrations and for the table, very lightly dosed, with a fine and delicate mousse.

Winemaking

L'Absolu comes from marl and limestone terroirs spread across three communes of Alsace, Beblenheim, Zellenberg and Riquewihr, farmed organically since 2000 and biodynamically since 2002, with ploughed and mown vineyards and compost applications. The blend is roughly 40% Pinot Blanc, 40% Chardonnay and 20% Pinot Noir. The grapes are hand harvested and pressed as whole bunches over six hours. Fermentation, spread over two to three months, is carried out separately for each of the three vintages in the blend, according to the estate 2012, 2015 and 2016. After bottling, the second fermentation lasts seven to eight weeks, then the wine ages for more than eighty months on fine lees before disgorgement. It is dosed as Extra Brut and bottled at 12.5% abv.

Tasting profile

The pale green gold colour is very bright, animated by fine and persistent, though discreet, bubbles. The elegant and intense nose offers notes of almond, hazelnut, white flowers, brioche, butter and honey. On the palate the wine shows great freshness, intensity and depth, with fine flavours of brioche and marzipan, a creamy texture and lively energy. The finish is long and persistent.

The estate

Heir to a family tradition dating back to 1795, Jean Christophe Bott has run Domaine Bott Geyl in Beblenheim since 1993. He converted the estate to organic farming in 2000, then to biodynamics in 2002, certified by Biodyvin. The domaine covers around fifteen hectares, including six Grands Crus, four lieux dits and one historic clos, and its wines are made in a natural and minimalist way.

Food and wine pairing

This Crémant pairs well with aperitifs, salmon tartare or smoked salmon, salmon canapés with lemon cream, grilled gambas, pan seared scallops, chicken supreme in a Crémant sauce or Comté puff pastry. Served between 8 and 9 °C, it can be enjoyed now or kept for six to seven years in a temperate cellar, stored on its side.