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Calvet - Cremant de Bordeaux Rose 2015
- Producer Calvet Selection
-
Blend
10% Cabernet Franc
90% Merlot - Country France
- Region Bordeaux
- Appellation Cremant de Bordeaux
- UPC 873964002706
Tasting notes
Brilliant salmon robe. Elegant nose of raspberries and cassis. Very fine and persistent pinpoint bubbles that tease the mouth and lovely finish of
crisp, round, fruity flavors. Enjoy Calvet Brut Rose any time as an aperitif, cocktail blend, brunch libation or at any cause for celebration.
Background
Calvet, one of the oldest French wine brands in the world, was founded in 1818 by Jean-Marie Calvet. Eldest son of Dr. Gabriel Calvet and Anne Seriziat, Jean-Marie was born in 1789 in Anse, a small village north of Lyon. From his mother, whose family owned vineyards in Tain-l'Hermitage in the Rhone Valley, Jean Marie inherited a passion for wine, founding Calvet in 1818 to commercialise the family's wines. As Bordeaux was one of their biggest markets (Bordeaux negociants had the particular practice of blending Hermitage wines with Bordeaux wines to give the latter more color and body), Jean-Marie and his son Octave built warehouses in Bordeaux, opened an office in 1849, and expanded to Burgundy in 1870, to become the largest wine company in France in the 19th and most of the 20th century.
While Calvet was sold in New York as early as 1882, its focus was primarily Europe, Argentina and Asia, and so its presence in the USA had all but disappeared by the late 1990s. Sixth generation negociant and direct descendant Jean-Christophe Calvet, and his eldest son Jean-Sebastien Calvet, in partnership with Les Grands Chais de France, are re-introducing Calvet back into the USA market with the release of Calvet Brut Rose in Spring 2017.
Calvet Brut Rose is a sparkling wine from the Cremant de Bordeaux appellation and made with the methode champenoise. Bordeaux has produced sparkling wines for well over 100 years, but the appellation Cremant de Bordeaux, was not made official until 1990. Production remains relatively small as only about 500 acres in the entire region of Bordeaux are devoted to producing cremants.
While Calvet was sold in New York as early as 1882, its focus was primarily Europe, Argentina and Asia, and so its presence in the USA had all but disappeared by the late 1990s. Sixth generation negociant and direct descendant Jean-Christophe Calvet, and his eldest son Jean-Sebastien Calvet, in partnership with Les Grands Chais de France, are re-introducing Calvet back into the USA market with the release of Calvet Brut Rose in Spring 2017.
Calvet Brut Rose is a sparkling wine from the Cremant de Bordeaux appellation and made with the methode champenoise. Bordeaux has produced sparkling wines for well over 100 years, but the appellation Cremant de Bordeaux, was not made official until 1990. Production remains relatively small as only about 500 acres in the entire region of Bordeaux are devoted to producing cremants.
Winemaking
- Calvet Brut Rose is made using the methode champenoise. Due to French laws, nonchampagne sparkling wines using this method must refer to it as the methode traditionelle.
- Grapes manually harvested in small boxes, pressed and settled.
- After racking, first fermentation at 16 degrees-18 degrees Celsius to preserve freshness.
- Blending (90% Cabernet Franc and 10% Merlot) and bottling.
- Prise de mousse (second fermentation). Liqueur de tirage (mixture of still wine sugar and yeast) added to the wine then closed with a crown cap. Bottles are stored horizontally and the second fermentation begins, lasting up to 8 weeks.
- Aging. Wines age in the bottle (on the lees) for 12 months, gaining flavors and body.
- Remuage (riddling). Bottles placed on special racks that hold them at a 45 degrees angle with crown cap pointed down. Every few days bottles are slightly turned, given a small shake and twist, and then restored on racks with the angle gradually increased until the bottle is upside down. This process pushes the dead yeast cells and sediment towards the neck of the bottle.
- Degorgement (disgorgement). The dead yeast and sediment removed.
- Dosage. Liquid lost from disgorgement replaced with liquer d'expedition.
- Final corking with a protective wire cap placed over the top of the bottle.
- Grapes manually harvested in small boxes, pressed and settled.
- After racking, first fermentation at 16 degrees-18 degrees Celsius to preserve freshness.
- Blending (90% Cabernet Franc and 10% Merlot) and bottling.
- Prise de mousse (second fermentation). Liqueur de tirage (mixture of still wine sugar and yeast) added to the wine then closed with a crown cap. Bottles are stored horizontally and the second fermentation begins, lasting up to 8 weeks.
- Aging. Wines age in the bottle (on the lees) for 12 months, gaining flavors and body.
- Remuage (riddling). Bottles placed on special racks that hold them at a 45 degrees angle with crown cap pointed down. Every few days bottles are slightly turned, given a small shake and twist, and then restored on racks with the angle gradually increased until the bottle is upside down. This process pushes the dead yeast cells and sediment towards the neck of the bottle.
- Degorgement (disgorgement). The dead yeast and sediment removed.
- Dosage. Liquid lost from disgorgement replaced with liquer d'expedition.
- Final corking with a protective wire cap placed over the top of the bottle.
