Maison Louis Picamelot

In 1926, Louis Picamelot, son of a cooper and winegrower, was one of the first inhabitants of Côte Chalonnaise’s Rully to launch the production of Bourgogne Mousseux (Burgundian sparkling wine). Situated on the eastern side of Montagne de la Folie, the vineyards of Rully benefit from a drier climate and a soil composed of limestone and clay. The vineyards for Louis Picamelots Crémants include the four Burgundian grape varieties—Pinot Noir, Chardonnay, Aligoté, and Gamay, with the predominant use of the former two varieties. Every step in their Crémant production is intricate, from handpicking the grapes at harvest, to producing the bubbles in Méthode Traditionnelle (also called Méthode Champenoise) which is processed entirely by hand. In 1975, the region was granted the AOC Crémant de Bourgogne which further established Louis Picamelot’s position in the world of French sparkling wine.

Crémant de Bourgogne “Terroir de Chazots”

Region: Côte de Beaune
Color: Golden with pale wheat hue
Aroma: Citrus fruits, Honeysuckle, Acacia
Tasting Notes: Fresh fruit, honey and almonds with an elegant and miniscule mousse
Food Pairings: Grill meats like lamb with mint sauce, Lobster dishes and kippered salmon
Grape Variety: 100% Pinot Noir
Alcohol Level: 12%

Vinification: Grapes are pressed in our pneumatic press: we only keep the first best press juice, called « Coeur de Cuvée »; hence a yield of 70 litres of juice from 150 kg of pressed grapes. Juice is then let 24 hours in our stainless steel vats for the natural settling.
Notes/Facts: This Crémant comes from a single parcel (Chazot) which is planted to 100% with old vines Pinot Noir. Chazot is located on the heights of Saint-Aubin in the Cote de Beaune. The harvest is strictly screened to ensure that only the best berries are used. Terroir de Chazot is Picamelot’s interpretation of “Blanc de Noirs” and characterized by precision and high purity. It is the result of their eternal pursuit of perfection.

Vin Mousseux Blanc de Blancs Brut

Region: AOC Côte Chalonnaise
Color: Pale yellow and brilliant.
Aroma: Fresh Fruit, floral with hints of fescue.
Tasting Notes: Light and airy with vivid images of dry melon fruits, granny smith apples, with a balancing flintiness.
Food Pairings: Sushi, shrimp dumplins, blinis and buttermilk pancakes.
Grape Variety: Chardonnay, Aligote and Pinot Blanc
Alcohol Level: 12%

Vinification: Methode Traditionelle with all the same steps as AOC Champagne, stainless steel first fermentation with second fermentation in the bottle. The appellation calls for proportions dictated by harvests each year, with Chardonnay often being the main varietal in the blend.
Notes/Facts: A successful marriage for this Vin Mousseux (meaning Picamelot can bring in other white grapes from its neighbors) with the finesse of Chardonnay, the subtle wine fruits of Pinot Blanc, and the liveliness of Aligote.

Rully Rouge

Region: Cotes Chalonnaise, Burgundy
Color: Light garnet
Aroma: Hickory and toasted coconut
Tasting Notes: Hints of filo dough and tart cherries and raspberries with notes of Cassis—above all this is an elegant, feminine Burgundy with plenty of charisma.
Grape Variety: 100% Pinot Noir
Alcohol Level: 13.5%

Vinification: Harvesting is done by hand, in small baskets in order to not stress the berries. Sorting of the grapes take place in the vineyard and at the winery with maceration and vinification taking 2 weeks with indigenous yeasts.
Notes/Facts: This chalk-rich, very steep vineyard delivers a Pinot of serious precision and grace; its cooler ruby/violet hues reveal a pin-point and expressive nose of white pepper and crushed red berries.

“Clos du Chaigne” Rully Premier Cru

Region: Cotes Chalonnaise, Burgundy
Color: Straw yellow
Aroma: Hickory and toasted coconut
Tasting Notes: Rich flavors of vanilla and nutmeg accompany aromas of peach and citrus fruit in this enchanting and evocative white burgundy. The palate is full, rich and fruity and based on this top flight terroir, expectedly long.
Grape Variety: 100% Chardonnay
Alcohol Level: 12.5%

Process/Technique: The wines are vinified and aged in oak barrels with 33% new oak, 33% of one time used wine barrel and the same proportion of the 2 barrels for the final 33%.
Notes/Facts: Since the beginning of last century, the Picamelot house grew with the acquisition of several parcels of vines in Côte de Beaune and Chalonnaise, of which the famed parcel of 1er Cru “Clos du Chaigne” on Rully, is definitely the crown jewel.

Crémant de Bourgogne, Cuvée Jeanne Thomas

Region: Côte Chalonnaise , Côte de Beaune, Côte de Nuits
Color: Golden with green tints
Aroma: Citrus fruits, Honeysuckle, Acacia
Tasting Notes: Fresh fruit, Honey, Almonds
Food Pairings: Grill meats, Fresh seafood
Grape Variety: 88% Chardonnay, 12% Aligoté
Alcohol Level: 12%

Vinification: With average yields of 60hl/ha, strictly hand-picked by hand in the middle of September, and grapes are carried from the vineyard in small crates in order to keep bunches in tact.
Notes/Facts: Dedicated to Jeanne Thomas, Louis Picamelot’s wife, this Cuvée allies with perfection a feminine elegance and a strong personality.

Crémant de Bourgogne Brut Rosé

Region: Côte Chalonnaise
Color: Intense Pink
Aroma: Fresh Red Fruit
Tasting Notes: Fresh Fruit, Strawberries
Food Pairings: Perfect as an aperitif for barbecue and hors doeuvres.
Grape Variety: 100% Pinot Noir
Alcohol Level: 12%

Vinification: Méthode Traditionnelle
Notes/Facts: Silver Medal Concours National des Crémants de France in Cluny 2011 Silver Medal Concours Agricole de Paris 2009 Gold Medal Concours Agricole de Paris 2007.

Crémant de Bourgogne, Les Terroirs “Brut”

Region: Côte Chalonnaise, Côte de Beaune, Côte de Nuits
Color: Lemon Gold
Aroma: Fruity, toasty
Tasting Notes: Lemon, Honey, Grapefruit Rind, Chalky, Minerality
Food Pairings: With delicate white meats or shellfishes, or after a meal with banana bread or blinis.
Grape Variety: 60% Pinot Noir, 30% Chardonnay, 10% Aligoté
Alcohol Level: 12%

Vinification: Grapes are pressed in our pneumatic press. The yield is limited to 100 litres of must per 150 kg of pressed grapes. Then juices are let 24 hours in our stainless steel vats for the natural settling.
Notes/Facts: Silver Medal Decanter World Wine Awards 2009, 2010 & 2011 Gold Medal Conc. National des Crémants de France 2010