Meyer-Fonne, Cremant D’Alsace

26.85

meyer_fonne_brut_extra
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The Crémant d’Alsace, a blend of Pinot blanc, Pinot Meunier and Pinot Noir, has a lovely and delicate crisp apple and creamy citrus nose. The palate is fresh and dry, with ripe green apple, lime and mineral character.

John Wilson ‘Star Buy’ Irish Times wines of the Year 2011

“Made by the champagne method, this ‘Brut Extra’ had it all. A lovely fresh apple aroma on the nose segued into baked apples on the palate, where it was joined by enticing sherbet tingle and sea-breeze freshness. “Very hard to spit,” is how my tasting note concluded.” Raymond Blake, BLAKE ON WINE

Product Description

MEYER-FONNÉ, Katzenthal biodynamic principles
Within few years, Félix Meyer has built a solid reputation in Alsace. Working extremely hard in the vineyard, keeping yields ridiculously low, the immense potential of the granitic soils of Katzenthal is reflected in every single of Félix wines. No other grower in this part of Alsace produces wines with such precision, depth, purity and expression of terroir.
Vinification takes place in traditional large “foudres”, on fine lees similarly to Leonard and Olivier Humbrecht with whom Félix worked for several years before returning to his 12-ha family estate in 1992.

“Félix Meyer is one of the more ambitious and successful young vignerons of Alsace. Furthermore, his prices are very reasonable.” Wine Advocate

“ … Félix Meyer still has humility, still has a sense of wonder, and is still capable of self-criticism. He is a seeker and a perfectionist. Quantities are limited because while he makes several different cuvées, the domaine has only eleven hectares of vines. He is a terroirist, and when he speaks of a granitic soil, the wine in your glass tastes of it.”
Kermit Lynch, US importer

The Crémant d’Alsace, a blend of Pinot blanc, Pinot Meunier and Pinot Noir, has a lovely and delicate crisp apple and creamy citrus nose. The palate is fresh and dry, with ripe green apple, lime and mineral character.

John Wilson ‘Star Buy’ Irish Times wines of the Year 2011

“Made by the champagne method, this ‘Brut Extra’ had it all. A lovely fresh apple aroma on the nose segued into baked apples on the palate, where it was joined by enticing sherbet tingle and sea-breeze freshness. “Very hard to spit,” is how my tasting note concluded.” Raymond Blake, BLAKE ON WINE

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