NV Tissot Crémant du Jura

S

Sharon Bowman

Sharon Bowman
'Struth, I don't drink Tissot much any more. The Jura is my friend, and I find multifarious delights in the bottlings of Overnoy/Houillon, Ganevat, Clairet (Domaine de la Tournelle), Domaine de la Pinte, Lucien Aviet, Bindernagel, and others.* But the Tissot lineup tends, despite interesting new parcellary vins jaunes, to be a little too modern for my palate.

However: tonight, work weary and nonetheless with an elastic smile on my face because it's about, oh, 68°F in Paris and sunny, and because I was at my desk all day with the window open and the sun streaming in, I opened a bottle of L09 Tissot Crémant du Jura.

To my senses, this is still the best non-Champagne bubble outside of Huet. Just full, complex and yeasty. Better over the hour I've had it in my glass. Yo, boyfriend has depth. (I say this in my best homegirl voice.)

*I exclude Puffeney, because the last time I tasted any of his wines was in December 2008. Ancient history. Have no cred to opine.
 
originally posted by Sharon Bowman:
However: tonight, work weary and nonetheless with an elastic smile on my face because it's about, oh, 68°F in Paris and sunny, and because I was at my desk all day with the window open and the sun streaming in, I opened a bottle of L09 Tissot Crémant du Jura.

To my senses, this is still the best non-Champagne bubble outside of Huet. Just full, complex and yeasty. Better over the hour I've had it in my glass. Yo, boyfriend has depth. (I say this in my best homegirl voice.)
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I like Tissot fine but had never put much stock in the bubbles until I was in DC last year and happened on a place pouring both the brut and the brut rosé by the glass. Both bottles had been open for several hours, and both showed a lot of complexity - the rosé especially.

This was a similar day, the first real taste of spring after what had been a long crappy Chicago winter - perhaps the lesson is to consume while feeling upbeat?
 
My last bottle of Ganevat "Oh" Cremant was excellent, this after I has given up hope that it was anything special. The prior two bottles had failed to make much of an impression.
 
Yixin, I tasted their lineup a couple of years ago and hated it all. But I could give it another bash on your say-so.

My criteria aren't hipness dependent.

I have also found Macle overrated.
 
Times are a-changing. Moving into organic, the basic wines are good and honest. The sparkling is now based on 2009, which wasn't too shoddy in the Jura for obtaining ripe Chardonnay fruit.

Robuchon uses the Ch-Chalon for his sauce, so take that for what it's worth.
 
Yixin, do you mean B-B, or Macle? I assume B-B, and will look again into the matter. Though "a worthy cooking wine" has not frequently been the world's most persuasive gambit...

Bill, No! I've heard about it, but you can only get it in San Francisco, not Paris. (That isn't even a joke.)
 
B-B, not Macle. Mind you, it's just the sparkling I'm recommending, not the cooking wine range. It's also worth noting that his terroir is very different from those around Arbois (many of whom you cite), or indeed Ganevat. More late spring fog, for starters.

Also different clones (or more properly, selections) of Poulsard, Pinot etc. given the age of many of the vines we're talking about.

Etc. etc.
 
originally posted by Bill Lundstrom:
have you had the cremant du jura tissot calls "indigene"? you would probably love it if you like the basic cremant.
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I've tried both: the Indigene is more impressive from the starting blocks, but I think it's slightly oxidative, and doesn't develop after opening as beautifully as the regular cremant does. I'm with Sharon on the regular, and it gets better and better with extended airing. I buy it now whenever I see it.
 
originally posted by Sharon Bowman:

I have also found Macle overrated.
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Pure balderdash.

The 1979 Chateau Chalon was one of the greatest wines I have ever tasted.

Thus its shadow placement on my blog.
 
originally posted by Ian Fitzsimmons:
originally posted by Bill Lundstrom:
have you had the cremant du jura tissot calls "indigene"? you would probably love it if you like the basic cremant.
Click to expand...

I've tried both: the Indegine is more impressive from the starting blocks, but I think it's slightly oxidative, and doesn't develop after opening as beautifully as the regular cremant does. I'm with Sharon on the regular, and it gets better and better with extended airing. I buy it now whenever I see it.
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interesting. my experience was the opposite. not that the basic wasn't a nice drink. i liked it a lot. but preferred the indigene for its complexity. didn't find it oxidative at all.
 
originally posted by Bill Lundstrom:
originally posted by Ian Fitzsimmons:
originally posted by Bill Lundstrom:
have you had the cremant du jura tissot calls "indigene"? you would probably love it if you like the basic cremant.
Click to expand...

I've tried both: the Indegine is more impressive from the starting blocks, but I think it's slightly oxidative, and doesn't develop after opening as beautifully as the regular cremant does. I'm with Sharon on the regular, and it gets better and better with extended airing. I buy it now whenever I see it.
Click to expand...

interesting. my experience was the opposite. not that the basic wasn't a nice drink. i liked it a lot. but preferred the indigene for its complexity. didn't find it oxidative at all.
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Hm. Clearly, further testing is warranted.

I should say that, for me, the regular cremant doesn't start to get really interesting until a few hours after opening, when you start to get a very nice blanc de blanc, pure chardonnay sensation, that continues to improve as the gas diminishes.
 
originally posted by Levi Dalton:
originally posted by Sharon Bowman:

I have also found Macle overrated.
Click to expand...

Pure balderdash.

The 1979 Chateau Chalon was one of the greatest wines I have ever tasted.

Thus its shadow placement on my blog.
Click to expand...

1979 is an awesome year for Chateau Chalon.

To clarify, I meant Macle now.
 
an elastic smile on my face because it's about, oh, 68°F in Paris and sunny, and because I was at my desk all day with the window open and the sun streaming in, I opened a bottle of L09 Tissot Crémant du Jura.
Click to expand...

I can think of no better way to spend a day at work than with the sun shining, the windows open and an open bottle of (any) Crémant du Jura. Loving the image, keep 'em coming.
 
originally posted by Sharon Bowman:
NV Tissot Crémant du Jura'Struth, I don't drink Tissot much any more. The Jura is my friend, and I find multifarious delights in the bottlings of Overnoy/Houillon, Ganevat, Clairet (Domaine de la Tournelle), Domaine de la Pinte, Lucien Aviet, Bindernagel, and others.* But the Tissot lineup tends, despite interesting new parcellary vins jaunes, to be a little too modern for my palate.

However: tonight, work weary and nonetheless with an elastic smile on my face because it's about, oh, 68°F in Paris and sunny, and because I was at my desk all day with the window open and the sun streaming in, I opened a bottle of L09 Tissot Crémant du Jura.

To my senses, this is still the best non-Champagne bubble outside of Huet. Just full, complex and yeasty. Better over the hour I've had it in my glass. Yo, boyfriend has depth. (I say this in my best homegirl voice.)

*I exclude Puffeney, because the last time I tasted any of his wines was in December 2008. Ancient history. Have no cred to opine.
Click to expand...

Quelle coïncidence. Andy Fortgang has it by the glass on his and co-owner Gabe Rucker's new place "Little Bird" in downtown Portland, OR. Made a lovely happy hour tipple last night. (By the way, if any body is in, or planning to visit, Portland, Gruner is a really good place to eat or grab a snack and some wine.)
 
I can't really think of a greater Chateau Chalon than Macle's. Or of a much greater white wine in fact.
(See Levi, I might end drinking Cornelissen or Calek on day...)

I really love Ganevat's whites, but they taste fucking modern to me. In the best way of course. Like Dönnhoff or even Roulot taste, sort of.
 
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