Raymond Morin is a multi award winning negociant and winemaker with exceptional holdings across the Loire; including Domaines du Landreau, La Jalouise in Chinon and La Chevalerie in St Nicolas de Bourgueil. Their Rose Cremant de Loire is a fine example of the stand out Cremants the Loire produces. Cremant ‘Morin’ Rose is made under the Méthode Champenoise, used by Champagne producers, which means that the second fermentation occurs in the bottle. It spends 2 years ‘sur lie’ (aging on the lees), similar to Vintage Champagne. Most Cremants only spend 9 months on the lees so the end result of Morin’s fine tuning is a beautiful and stylish Cremant of undeniable quality.
The Loire has long been known for the top quality of its Cremants and is the second largest sparkling wine producer in France after Champagne. In fact you will find that some Cremants are made by Champagne Houses with interests in the Loire – Langlois has been owned by the Champagne house Bollinger since 1973 and Bouvet Ladubay, is owned by Taittinger. The sub soils that suit the production of Cremants in the Loire is the famous tuffeau limestone, similar to the chalk that runs under Sussex which favours the production of English sparkling wine.
Good Cremant de Loire has more complex, nutty aromas than Cremants produced in other French regions (Alsace, Bordeaux etc) and the Loire Cremants’ floral aromas set them apart from Champagne. Cremant ‘Morin’ Rose is made with Cabernet Franc – which has found its second home in the Loire and is their most important red grape. It’s so well siited to conditions there you will find it in their famous wines from Chinon, Bourgeil and Saumur Champigny. Raymond Morin’s Cabernet Franc is used to give raspberry and cherry flavours to the Rose Cremants he is so renowned for.
Perfect as an aperitif, Cremant ‘Morin’ Rose also pairs well with a whole range of foods, particularly crab, fresh water fish and lobster. It also pairs well with desserts (especially sorbets) and marries with all sorts of party food. Try it with spicy Chinese pork or beef dishes, hot Thai cuisine and cold meats with mustard.