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Patrick Bottex 'La Cuielle' Bugey Cerdon 2023
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TASTING NOTE: "Its seductive deep pink glimmers in the glass, emanating ambrosial fragrances of alpine strawberries and roses. It dances over the palate, just sweet enough, perked up by a fine bead and a crystalline finish crisp as a mineral spring. Great wine does not need to be thought-provoking or meditative—Patrick’s Bugey-Cerdon is proof that a top terroir can manifest itself in the most festive and carefree of ways." - Anthony Lynch, Kermit Lynch Wine Merchant
"This is gamay and poulsard grown in limestone, fermented without additions and bottled before it’s finished, as a pétillant naturel. If you haven’t tasted Bugey-Cerdon, it may come as a surprise, with sweet notes of candied rose petals, fresh lingonberries, a little greenness and some pink grapefruit acidity. Asked what she might serve with this wine, Tasting Director Sarah Looper suggested pouring it as an aperitif, 'or with Vietnamese food, Thai food or light nut desserts like hazelnut cake or a savory strawberry tart…" 90 Points - Wine & Spirits
- ABOUT THE WINE: "Wine from Cerdon, one of Bugey's three crus—in addition to Belley and Montagnieu—is always sparkling, pink, and a touch sweet. Made from a blend of Beaujolais’ Gamay grape and Jura’s Poulsard grape, it’s a fizzy ambrosia redolent of wild berries. According to French law, this sparkler must be made by the méthode ancestrale, an old process for producing bubbly wine that predates that of the Champenoise. With low alcohol (around 8%), a hint of sweetness, and fresh minerality, this festive drink goes down incredibly easy. There is no better wine with breakfast (think pastries!), and it makes a refreshing accompaniment to dessert. Even better—it won’t break the bank." - Kate Soto, Eater
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ABOUT THE PRODUCER: Bugey is one of the best-kept secrets of France. As a geographical crossroads between the Savoie, the Jura, Burgundy, and the Rhône, it is one of the few regions where one can see both palm trees and snow within eyeshot. It is adjacent to the Savoie on its western side, located in between Lyon, Grenoble, and Geneva. The wines of Bugey were first cultivated here by the Romans and were later resuscitated by the medieval monks. Still, the region had to wait until 2009 before receiving its own A.O.C. status. Today, Cerdon is considered one of three crus within the appellation of Bugey, and the only one whose entire production consists of sparkling wine. In La Cueille, one of seven high-altitude hamlets surrounding the historic medieval town of Ponsin, Patrick and Catherine Bottex are farming the limestone slopes above the Ain River. They have been working five hectares of land since 1991 and produce only a small quantity of their beautiful, intriguing sparkling wine. As a former part of the Duchy of Burgundy, it stands to reason that several Burgundian grape varietals have found a home here—not the least of which is Gamay.
- COUNTRY: France
- REGION: Savoie
- SUBREGION: Bugey Cerdon
- VARIETAL: Gamay (80%), Poulsard (20%)
- WINE STYLE: Pet Nat
- WINEMAKER: Patrick Bottex
- CLASSIFICATION: Sustainable Farming
- CLOSURE: Cork
- ABV%: 8%
- SIZE: 750ml
