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Crémant Blanc de Noir, NV, Domaine Tissot

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Stéphane Tissot is one of the prominent winemakers that has helped elevate the Jura to being seen as a high-quality and exciting wine-growing region. He works biodynamically and his focus has always been promoting the complex terroir of the region, as well as adopting a non-interventionist approach in terms of winemaking and sulphur usage. This is 100% pinot noir and is made up of 2021 and 2022 vintages. Coming from grapes planted on limestone soils at an altitude of 420 metres, there is a lot of energy and freshness coming through in this delightful fizz. Expect a subtle red-berry perfume that is supported by hints of brioche and spice. Exclusive to The Wine Society. Drink this year to 2032. 12.5%
Price: £37.00 Bottle (£49.33/litre)
Price: £111.00 Case of 3 (£49.33/litre)
In Stock
Code: SG5491

Wine characteristics

  • Sparkling Wine
  • 1 - Bone dry
  • Pinot Noir/Chardonnay
  • 75cl
  • Now to 2032
  • 12.5% Alcohol
  • oak used but not v. noticeable
  • Champagne cork
  • Biodynamic certified

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Stéphane Tissot

One of the best winemakers of the Jura, Stéphane Tissot is innovative and inquiring, constantly trying out new methods and ideas. He returned to his family domain in Arbois in the early nineties and set about changing the way things were done, converting the estate, all 32 hectares of it, to biodynamic viticulture, increasing the density of plantings so that the vines compete harder against each other, dramatically reducing yields, and experimenting with clay amphorae for fermenting his reds. He uses little sulphur dioxide and when fermenting all his wines uses only natural yeasts, vinifying terroir by terroir, plot by plot, and making a wide range of wine styles, from chardonnay, pinot noir, poulsard and trousseau of great purity, to sparkling and sweet vins de paille, all very expressive of where they are from. He also carries on the family tradition of making the nutty, oxidative wines of Jura from the savagnin grape. These wines, unfortified and matured in barrels that are not topped up as the wine slowly evaporates, see a film of yeast (known as flor and also found in fino sherry) develop protectively on the surface, a style well worth exploring.

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