Baumard has been making this Baumard Crémant de Loire since 1957. It is 40% Chenin and 60% Cabernet Franc. They use very low dosage so this is a clean, dry and crisp drink. Zesty acidity is to the fore with some developed caramel and cold tea to complement the pear and raspberry fruit. There is also a strong mineral seam to this wine too. Delicious. Baumard Crémant de Loire is a complex wine like this is much better with simply prepared prawns.
I really love what they do. Clean, minerally and fine wines with a great core of pure fruit. I have tasted a few older bottles and they really sing. Andrew Jefford is quite effusive when describing these wines in ‘The New France’ and I completely agree with him. As you go up in price you get more ‘stuffing’ in the wines and more aging potential. Having said that, even the entry-level Clos St Yves is very impressive. They are very well priced for the quality in my opinion.
Crémant de Loire
Hand-harvested and aged for one year. These wines are often made from Chenin Blanc, Chardonnay and Cabernet Franc but can also include a range of local varieties. They can range in style from rich and creamy to light, dry and mineral. This is the second biggest producer of Sparkling wine in France and the quality we see in Australia is outstanding. The value is unbelievable.
Can any white wine rival Loire Valley Chenin Blanc for elegance, grace and poise in the cellar? Definitely some Rieslings would give it a run but not much else. Chenin, whether sweet or dry, produces wines with a lovely balance of taut, unrelenting acidity and pillowy soft fruit that sits on top. The best wines; think Savennières, Vouvray, and Montlouis can age for a surprisingly long time (25, 50, 100 years even). Only surprising due to the amazing balance the best producers can find in the wine. Then you get stuck into the stunning sparkling wines that are such great value too and the reds from Cabernet Franc that will make lovers of Burgundy or Bordeaux swoon.
May not be the most popular or the most famous wine grape, but the good examples are seriously good! Lovely, fleshy/flowery apples and pears, a nice mineral – flinty streak, lemon zest and a touch of dough. I have always described good Chenin as feeling pillowy and I stand by that. Round and fluffy mouthfeel but the zesty acid kicks it into shape.