Domaine d'Édouard Bourgogne Crémant de Bourgogne NV

Côtes d’Auxerre is a winemaking region in the northern reaches of Burgundy, near Chablis, and it’s been gaining more attention not only because of its cooler growing season compared with that of the Côte d’Or further south, but also because of winemakers like Édouard Lepesme, who formerly worked in marketing for negoçiants in Burgundy and Champagne. In 2011, he decided to immerse himself in winemaking and viticulture, studying with some of France’s great names, such as the highly respected Alice and Olivier de Moor in Chablis. He acquired 33 acres (13.5 planted to vines) in 2014 and practices organic and biodynamic farming in the village of Vaux-Auxerre, where the soil is the same chalky limestone as Chablis. Only a small amount of wine is produced in the region, and the quality of it can be exceptional.

The crémant is composed of 45% Pinot Noir and 55% Chardonnay, harvested by hand from one hectare of vines in Vaux. As required for all crémant, it is made using the traditional method of sparkling winemaking. The Chardonnay and Pinot Noir are fermented separately, with 85% in tank and 15% (vin de réserve) in barrique. Each is aged for six months in separate vats, then blended. The wine rests for at least 24 months on the lees. Zero dosage.

Notes of lemon zest, yellow apple, fresh herbs, toasted nuts, and sea-salt freshness carry over to a palate showing bright acidity, with a refreshingly dry finish that balances fruit and minerality.

Delicious on its own and so food friendly, enjoy it as an aperitif as well as with a range of dishes, from grilled artichokes over whipped goat cheese, to tapas, sashimi and sushi, grilled fish, savory tarts, and creamy soups. Also excellent with strong, bloomy-rind cheeses.