Cru la Maqueline

Although the "Crémant de Bordeaux" appellation is relatively recent, the history of sparkling wines in the Bordeaux region is centuries-old. It was at Cru la Maqueline, in 1892, that Nathaniel Johnston began his first experiments in the Champagnisation of Bordeaux wines. Over 120 years later, Castel Châteaux & Grands Crus is bringing this time-honoured tradition back to life, launching a undosed Crémant de Bordeaux, aged in bottles on slats for 24 months. The blend is majority Merlot with some additional Petit Verdot. With quality in mind, the fermentation is deliberately slow, using yeasts selected by the Champagne Oenology Institute for use by some of the region's most reputable houses.