Most Bourgogne crémants are made off the Côte d’Or, where fruit is so precious it goes into higher-priced still wine, but Jean-Louis Moissenet-Bonnard likes his bubbly so much he puts a bit of his Pinot Noir into it. We don’t know if he’s made a good business decision or not, but we suspect he doesn’t care: bubbly exists in the eternal present, and seduces beyond reason: so we take it to crown our celebrations. This blanc de noir will make a nice crown, with its toast and brioche, red and white fruits, apples, strawberries, and raspberries, fine mousse and elegant finish. Clean and high-acid, perfectly balanced between fruit and zing.
Pairing: It makes a great oyster wine, a natural with sole meuniere, or satisfying aperitif.