The original vineyards and cellar for what is now Domaine Pignier were established in the Jurassien village of Montaigu by Carthusian monks in the 13th century. The Pignier family acquired the family estate in 1794. Seventh-generation siblings Marie-Florence, Antoine, and Jean-Etienne are now in charge. Farming is certified biodynamic. The Crémant du Jura comes from a vineyard on the southern slope of the village, with clayey limestone soils. It’s 80% chardonnay and 20% pinot noir. Indigenous fermentation happens in a combination of larger and smaller barrels, followed by 15-18 months of secondary fermentation on the lees in bottle for 15-18 months and then disgorgement. There is no added dosage (i.e., Brut Nature).
This is a classy and expressive sparkling wine, with floral and brioche notes and a hint of red fruits from the pinot noir. It’s a worthy Champagne substitute at a sub-Champagne price. Drink it as an aperitif, with anything fried, or with richer seafood preparations.
