Pale gold color; peach, apple, pear, brioche-yeast on the nose; peach, lemon-lime, pear, apple on the palate.
Brut; very tiny bubbles. Crisp, lively, flavorful, elegant. Light and fun in the mouth. This is the white version of their crémant; they also produce a rosé version that is more heavily marketed. In both cases, this is quality Champagne substitute at considerably lower price. Blend of 70% semillon, 30% cabernet franc. Grapes manually harvested in small boxes, pressed, and juice allowed to settle. Traditional method vinification at low temperature to preserve freshness. Second fermentation in bottle for nine months. This is same method used in Champagne, but since it is made in Bordeaux it is labeled crémant. 12% ABV
Founded in 1818, Maison Calvet is a significant player in Bordeaux. They partner with more than 100 family-owned estates to produce an array of wines. The operation’s roots trace back to Jean Marie Calvet who, passionate about wine from earliest age, set up the Calvet Company at age 19. Octave Calvet took over the company in 1870 and expanded operations. In 1889, Jean Calvet, the founder’s great grandson, established Calvet Beaune in Burgundy.
In 1930, Jean Ribéreau-Gayon and Emile Peynaud, notable pioneers in modern oenology, set up a laboratory for Calvet to improve quality. In 1966, a huge fire destroyed significant part of the Calvet site while sparing the underground cellars. The reconstruction allowed for a modern bottling plant. Ownership changes followed. Calvet became a subsidiary of the Whitbread Group and then the Allied Domecq group in the 1980s. Les Grands Chais de France acquired the company in 2007 with a stated objective: “To make Calvet the number one Bordeaux brand in the world.”
Calvet Crémant de Bordeaux Brut 2019 is fresh and elegant with tiny, long-lasting bubbles. A delight in the mouth with crispness and tasty semillon fruit, which gives suggestion of sweetness while still delivering sharpness and lemon-lime notes amid the peach and apple. Notably complex and sophisticated for a bubbly at this price point. Works as aperitif, as a cocktail blend, as a brunch libation, and sipped on its own on a hot day. Pair with shellfish; lobster; lean fish—baked trout would be nice; fish in creamy sauces; poultry—light sauce, baked, broiled, not fried or barbecued; appetizers and snacks. Although it is not sweet, it can work as a dessert wine with fresh fruits or by itself. Cheese—goat cheese, brie, gruyère, mild cheddar, double Glouchester, manchego, Monterey jack, zamarano (Spanish sheep’s milk cheese), camembert. $18-22
While exhaustive about Calvet’s offerings, their website does not present useable photos of the operation.