Domaine J.Laurens Cremant de Limoux Graimenous

Description

J.Laurens produces both Mauzac-dominated Blanquette de Limoux and Chardonnay-based Crmant de Limoux from their 30 hectares of sustainably-farmed vineyards, slightly to the south-west of Carcassone. The domaine was established by Champenois Michel Dervin in the 1980s, and since 2002, it has been owned by the locally-born entrepreneur Jacques Calvel. He has surrounded himself with an expert team led by winemaker Henri Albrus, and he has built the domaine’s current reputation for outstanding sparkling wines.

The Limoux is extremely windy: the Vent Cers from the Atlantic and the warm Vent Narin from the Mediterranean blow through the vineyards, assisting the domaine’s reasoned agriculture approach to viticulture by whisking away moisture and preventing rot.

Recognising the importance of protecting the environment and respecting biodiversity, Domaine J.Laurens has always been keen to reduce the negative effects of chemical treatments. It applies the principles of sustainable agriculture across its holdings and a qualified technician carefully observes its vineyards allowing treatments to be used only when absolutely necessary rather than systematically. When they are used, the treatments are chosen for being the least aggressive products available, e.g. using only organic fertilisers. This way the domaine hopes to contribute to the collective effort to preserve the natural environment and limit the risks of pollution.

Vineyards

The Limoux is extremely windy: the Vent Cers from the Atlantic and the warm Vent Narin from the Mediterranean blow through the vineyards, assisting the domaine’s “reasoned agriculture” approach to viticulture. The soil in the area is rocky with clay, sandstone and limestone, creating a distinct terroir across the region. Vines are hand harvested as prescribed by the AOC Limoux regulations.

Vinification

60% Chardonnay, 30% Chenin Blanc, 10% Mauzac Blanc

This Chardonnay-based Cremant de Limoux (as opposed to a Mauzac-dominated Blanquette de Limoux) is made using the ‘methode traditionnelle’. First fermentation is in stainless steel vats to control the temperature with the secondary fermentation in bottle. The wine is then allowed to rest on lees for a minimum of twelve months before disgorgement, with a further fifteen months in bottle before release.

Tasting Notes

The wine on which Domaine J.Laurens built its reputation, a delicious and serious alternative to Champagne.

Ripe yellow apple and baking spices with a lick of citrus. The palate has flavours reminiscent of French apple tart with more baked apple, sweet pastry and the gentle mousse lending a creamy texture.

A natural choice for an aperitif or whenever the mood suits!