JCB (Jean-Charles Boisset) JCB No. 21 Brut (Burgundy) N.V.

Burgundy native Jean-Charles Boisset works with estates in some of the world’s greatest wine regions, including Château de Pierreux in Beaujolais, De Loach Vineyards in the Russian River Valley and his family’s domaine in Nuits-Saint-Georges. Created by Jean-Charles, the innovative JCB Collection brings together the ‘Old’ and ‘New’ worlds of winemaking. Each wine in the collection is named after something which symbolises an important idea, passion or moment in Jean-Charles’ life and wine career.

Jean-Charles’ wine philosophy has been profoundly shaped by Burgundy, the wine region where he was born and raised. All three of the Crémants de Bourgogne are made according to the traditional method, with secondary fermentation taking place in the bottle. Each grape variety is vinified separately in temperature-controlled, stainless-steel tanks, and blending takes place in the April following harvest. The resulting wines are then bottled in May for the second fermentation, after which they are aged on their lees for a minimum of 12 months to add depth and complexity.

‘No. 21’ comprises a blend of Pinot Noir, Chardonnay, Gamay and Aligoté and acknowledges Jean-Charles’ connection and heritage, as 21 is the French government’s ‘département’ number for the Côte d’Or. A similar blend of Chardonnay, Pinot Noir, Gamay and Aligoté, the ‘No. 69’ is a delicate Crémant rosé and references Jean-Charles’ birth year. It displays an expressive red fruit character, alongside a refined mousse and persistent finish. The ‘Caviar’ Blanc de Blancs is a blend of 85% Chardonnay and 15% Aligoté sourced from three communes: the Mâconnais, which lends a vibrant fruit character, and the Yonne and Châtillonnais, which lends a crisp vivacity to the wine. The name ‘Caviar’ is inspired by the elegance of prized Caviar eggs, which, together with fresh seafood, also act as an excellent food pairing. Aged on its lees for at least 18 months, the ‘Caviar’ Blanc de Blancs has a nose of white blossom and citrus with a complex palate of buttery, brioche notes.