Winery

The Crémant is a fine aperitif and a wine cocktail or perfect reception. discreetly fruity freshness Its also enhance the most varied throughout the meal gastronomic events: cold or hot starters, products sea, white meat, cheese crusts flowering (Brie, Camembert) and of course desserts.

Today Thomas Baur, son of Pierre, takes care of the vineyards and winemaking; since 2001 the family has been fully biodynamic in the vineyards--a totally natural approach to the cultivation of vines that makes every attempt to respect the plants, the soil and the environment. Work is scheduled according to the phases of the moon, often at night while the vines are resting and not fatigued by the sun. Studying in the same biodynamics class as Jean-Michel Deiss, one notes the fervor with which Baur now addresses his work; it has become a religion to him and he trusts nature in his vineyards. Harvest is done manually, vinification takes place with natural yeasts in large foudres.

Recommended by the New York Times, calling it 'dry and persistent with inviting texture and aromas of flowers and fruit.' We first tasted and loved this biodynamic French sparkling with Virginie Baur-Sellar (Thomas' sister) while working with her in NYC. This Crémant may be made of 100% Pinot Blanc in some vintages, or it may be a blend of Pinot Blanc, Riesling, Chardonnay and Pinot Gris. We love serving this elegant organic value at home. It is creamy and fresh in style, with gorgeous pear, white peach and croissant notes. It’s dry, but not too dry. It will pair well with many foods from cheese and pâté to ham quiche to halibut in butter sauce and more…