I’m looking for more suggestions for sparkling wines with a bready/yeasty characteristic. My understanding is that generally I’m looking for wines aged on lees for autolysis, plus maybe some oxidation. Challenge: I want to find it for under $50 USD per bottle; under $40 is even better.
So far my front-runner in this category has been 2012 Charles Clement Champagne Millésimé Brut. It ticks all my boxes. I’ve seen Bollinger Champagne Special Cuvée recommended in this category, but I’d like things to be breadier than that.
I’ve been focusing mainly on vintage champagne, but it’s hard to get much in the price range I’m looking at. Are there cavas or cremants I should be looking for? Other sparklers?
Disclaimer: I have no idea what wines are available there and at which prices. The prices are at which prices I’ve had them.
The cheapest toasty / bready bubbly I’ve had has been Loxarel Vintage Reserva Brut Nature at 7,20€. Silly great stuff for its price.
Some other great toasty bubbles from the “other sparklers” category:
Yering Station Yarrabank Late Disgorged (30€)
Champ Divin Cremant du Jura Zero Dosage (20€)
Raumland Cuvée Marie-Luise (20€)
Diel Sekt Brut Nature Cuvée Prestige MO (this one’s a bit more pricey at 50€)
Van Volxem 1900 Brut
Almost anything Griesel makes, especially if you let the wines age a little bit
Barone Pizzini Franciacorta Bagnadore Riserva Pas Dosé (35€)
Contratto For England Blanc de Noirs (30€)
Agusti Torello Mata Gran Reserva Barrica (20€)
Gramona III Lustros Gran Reserva (35€)
NV Scharffenberger Brut Excellence- USA, California, North Coast, Mendocino County (11/18/2020)
This is sort of a revelation! I bought a bunch of these for $15 per for kind of a cooking/wife can easy pop-in-a-pinch type wine…have had it in the past, but always thought the Roederer Estate Brut was a better option in this price point. Recently disappointed in the Roederer for its inconsistent performances on a few bottles…some were as expected with great qpr…others disjointed and harsh tasting. Well…I’ve had 4 bottles of this Scharffenberger (disgorged 1/18) in the last week…and all have totally exceeded my expectation! Shows wonderful ripe and sappy orchard fruits…tart and zippy lemon/grapefruit acidity…a creamy and mouth filling soft ginger/almond paste mousse…and that classic brioche, yeasty, smoky flint strike lees…gives it a richness ala Crystal! Don’t know the dosage…but it has more sweetness then the Roederer imo, but totally NOT too sweet, and I hate sweet! Very bright and vibrant…with balance. Such a super bubbly at that price point…and with four equal enjoyable bottles consumed…very consistent quality! Will be looking to re-load on these! (93 pts.)
You might have been the very last person on WB I would have expected the “shhh” thing from.
And I mean that as a compliment. You’ve been great about sharing ideas for Champagne. At your suggestion, I tried the Maillart Platine – what a crazy good value. That’s got to be the best Champagne you can buy for $35 (though I’m not sure if it is in the “especially bready” category for the purpose of this thread).
I hope we keep sharing on WB rather than hoarding our deals.
By the way, the Remi Leroy WSPro low is $50, and second lowest price is $57, so it doesn’t get into the OP’s price range, at least not as of now.
That’s a $70+ wine in the US as of now. I know you explicitly acknowledged that you weren’t commenting on US pricing, so that’s not meant as any criticism of you, but I note it just for the purposes of the question posed in the thread.
Le Mesnil ‘Grand Cru’ Blanc de Blanc Brut NV. I bought a case a few years ago for around $35/bottle. Fantastic value and in the wheelhouse of what you’re looking for.
It’s still on the EmpireWine.com website for only a few dollars more. I expected it to be at least $10-15 higher at this point, but maybe inflation has spared a few souls.
When I am sober, I think better to keep these champagnes under the radar, as sure as hell some critic will come along, “discover” this champagne and then through their infermal point inflation make it expensive for everyone. When i am inebriated, the demons take control.
2, Remi Leroy was cheap, this year there has sadly been big price increases.
I will use chatgpt4 to anwer the yeasty bit as other wise it takes up too much time.
First, the key factors affecting aromas in a young Champagne include grape variety, yeast strain, and the fermentation process. These will provide the base aromatic profile.
Second, as a Champagne ages, several processes occur that contribute to the development of brioche-like aromas:
Autolysis: Yeast cells break down over time, releasing compounds that can contribute to a "bready" or "yeasty" aroma.
Oxygenation: Limited exposure to oxygen can lead to the development of complex aroma compounds.
Integration: Over time, the aromatic compounds integrate more harmoniously, leading to a more nuanced and developed bouquet.
To experience brioche aromas, it’s generally recommended to allow the Champagne to age for a few years. Grower-producer Champagnes, like Maillart Platine, often benefit from additional aging to reach their full aromatic potential. The longer they age, the more pronounced these brioche notes become.
Lastly, based on these aging processes, I am confident that if you age Maillart’s Platine, you will likely achieve the brioche aroma you desire.
Would you like further information on how to properly age Champagne to achieve desired aroma profiles?
Ah, the practice of underwater aging for wines, including Champagne, is an interesting approach that has gained some attention. Here are some relevant points:
Underwater Conditions: The stable temperature, pressure, and lack of light in underwater environments can have a unique impact on the aging process.
Perceived Quality: The exotic aging process can create a story that captivates consumers, justifying the increased price point.
Economic Aspects: Adding a premium for this unique aging process, like +60 euros, is in line with market tendencies for exclusive or limited-edition offerings.
Given these points, storing Maillart’s Platine underwater could not only potentially enhance its brioche aroma over time but also offer an intriguing marketing angle.
Would you like more information on the science behind underwater wine aging or perhaps how to market such a specialty product?
