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Domaine Achard-Vincent Clairette de Die Brut
Close-up Domaine Achard-Vincent Clairette de Die wine label
 
: $27.00
ABV: 11.5%
MADE FROM: Clairette
HAiLS FROM: Clairette de Die AOC, Southern Rhone, France

Quantity in Stock:12
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Description
 
ABOUT: Achard-Vincent is arguably one of the best producers of sparkling wine made from Clairette and Muscat in the region of Die, located in the southern Rhone. Several generations deep in winemaking, Jean-Pierre Achard and his son Vincent are currently minding the farm. The 12 hectares of vineyards have been farmed organically since the late 1970’s and were certified organic in 1982. They started with biodynamics in 2007 and are now certified. Sparkling wines made in the ancestral and traditional method date back so far in Die (called Dea Augusta during the Roman Empire) that Pliny the Elder recorded the “petillance” of the regions Clairette and Muscat wines. If you’re keeping score this predates Champagne. King Arthur Flour brags about how long they’ve been at it. Big deal.

TASTE: The Achard-Vincent Clairette de Die Brut is a dry sparkling wine made from 100% Clairette, an ancient grape with the synonyms Ugni Blanc and Bourboulenc, all fun to say. In Die, the grape grows with character, achieving the right amount of acidity to produce a delicious, fruity, frothy sparkling wine that pairs well with virtually all food. The Brut is made using the traditional method, meaning second fermentation takes place in the bottle with a dosage added. The aromas and flavors are perfectly apple-y, in fact, if it weren’t for the unique biscuit-like quality of sparkling wine you may think you’re drinking cider. Flavors of pears, lemons, and citrus peel come along with a very fine mousse which makes this the most appetizing sparkling wine we’ve tasted. Hope to one day taste the wines they make using the ancestral method. For now though, the Brut is the wine in the back of the fridge year round.

PAIR: Roquefort and caramelized onion tart, French toast with berries, Pear salad with balsamic and walnuts, Turkish Delight, Bibimbap, Phat Si Io, and egg salad.