NV Domaine Tissot Crmant du Jura Brut

P

Paul Lin

Paul Lin
Chiseled notes of pizza dough, semolina, green and yellow apples, chalk and oyster shells. Lean and austere on the palate and slightly reminiscent of a non-dosage Champagne. I have had this wine about a handful of times, and while it will never replace Champagne, the $20 price tag makes it an easy choice for a cheap thrill.
 
originally posted by Paul Lin:
NV Domaine Tissot Crmant du Jura BrutChiseled notes of pizza dough, semolina, green and yellow apples, chalk and oyster shells. Lean and austere on the palate and slightly reminiscent of a non-dosage Champagne. I have had this wine about a handful of times, and while it will never replace Champagne, the $20 price tag makes it an easy choice for a cheap thrill.
Click to expand...

And, IIRC, it is on the list at Ma Peche at a very reasonable price.
 
originally posted by kirk wallace:
originally posted by Paul Lin:
NV Domaine Tissot Crmant du Jura BrutChiseled notes of pizza dough, semolina, green and yellow apples, chalk and oyster shells. Lean and austere on the palate and slightly reminiscent of a non-dosage Champagne. I have had this wine about a handful of times, and while it will never replace Champagne, the $20 price tag makes it an easy choice for a cheap thrill.
Click to expand...

And, IIRC, it is on the list at Ma Peche at a very reasonable price.
Click to expand...
That's the place known for its banh mi, no?
 
but if you can, try a bottle of the Cremant from Berthet-Bondet. It's the only thing I've had from them that I think they do well.

Oh, and I'll let the approved people here roll out the welcome wagon.
 
I know his stuff gets wildly differing views around here, but I really enjoyed a glass of Bornard Crmant BdB the other day. Of course, it was directly after sitting in on a Flanders Red tasting panel, so it could have been Schweppes for all I know.
 
originally posted by Roger LaMarque:
I know his stuff gets wildly differing views around here
Click to expand...
I think you're thinking of Tissot. I don't think I've seen wildly differing views on Bornard here... All the Bornard I've had (which doesn't include the Cremant) have been at least good if not pretty tasty.
 
I think there were some pans of Bornard from Dive Bouteille this year (http://winedisorder.com/comment/56/2993/). No mention of the crmant.

I had the Tissot Brut and Brut Ros at Cork in DC a few weeks back. My nod went to the regular brut, which seemed to benefit from extended aeration (the bottle I had was open for a few hours).

Has anyone ever had the "Indigne" crmant from Tissot? I've heard it's far more interesting than the regular bottling but haven't had any luck locating a bottle.
 
originally posted by fillay:
I think there were some pans of Bornard from Dive Bouteille this year (http://winedisorder.com/comment/56/2993/). No mention of the crmant.

I had the Tissot Brut and Brut Ros at Cork in DC a few weeks back. My nod went to the regular brut, which seemed to benefit from extended aeration (the bottle I had was open for a few hours).

Has anyone ever had the "Indigne" crmant from Tissot? I've heard it's far more interesting than the regular bottling but haven't had any luck locating a bottle.
Click to expand...

I've had the Indigene a couple times in the last few months. And you are correct, it is a more interesting wine. I believe the bottles came from a shop in Baltimore.
 
Bornards at the Dive Bouteille were atrocious, to my taste. And I had previously very much enjoyed wines from that producer.

Never have seen Tissot "Indigne" in France. I wonder if it all gets siphoned off to hipster hot spots overseas.
 
In re: Bornard. There are some good wines (ginglet) mixed in with some microbiology experiments.

Sorry to everyone who wants a simple narrative.
 
Perhaps I just haven't had an intact bottle of the Tissot Crmant, but it has bored me to tears thus far.
 
originally posted by SFJoe:
In re: Bornard. There are some good wines (ginglet) mixed in with some microbiology experiments.

Sorry to everyone who wants a simple narrative.
Click to expand...
Knew it couldn't be so cut and dry. I've only had three of his wines and none tasted like a science experiment. Of those only one was in your Dive write up, the 07 Ginglet. Nice. Not as good as Puff's '07 Trousseau, but what would be? The other two, the'05 Pinot and '06 Blanc de la Rouge Chard were both ok. The Pinot being a bit bigger than I had expected and the Chard nice and clean. Maybe something has happened recently with the winemaking?
 
I had lunch with Bornard and I really enjoyed his two pet-nats and have to say that he is a really nice guy. I haven't cared for any of his other wines. I've never tried Ganevat but everything I've heard is really positive.
 
You must log in or register to reply here.
Back
Top