Colour: Pale gold with a hint of green. Fine bubbles.
Bouquet: Intense aroma of white flowers and citrus fruit.
Palate: The flavour of the Francois Montand Extra-Dry are also sweet and fruity , with lingering aromas, very harmonious. A perfectly-balanced texture which combines gentle acidity and a lively, creamy fizziness.
Wine Spectator 89 points - Lovely pear, quince and ginger flavors cruise along, with a racy-edged mousse. A lingering hint of walnut adds range and contrast on the finish. Drink now. 150,000 cases made.
(Nov 30 2015)
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Francois Montand, a descendent of a long line of winemakers from Champagne, moved to the Jura region in the 1940s and began making sparkling wines according to the traditional Champagne method. He soon became regarded as a Jura specialist and was instrumental in the creation of the Cremant du Jura AOC. Today, Francois Montand wines are still produced in the Jura region with strict adherence to Methode Traditionnelle, and a rigorous selection of the best grapes to offer fresh and fruity quality sparkling wine for the pleasure of all. The Colombard and Ugni Blanc vineyards are located in the Gascony region in Southwest France where the climate is influenced by the Atlantic, and the soils are alluvial with clay and sand. The Chardonnay vineyards are in the Jura region, located on the west facing slopes of the Jura Mountain oriented to Southwest. Here, the climate is continental with many similarities to Burgundy and the soils are mostly clay and limestone with some marl deposits.
Wine maker notes
Really well made in the classic Champagne Method. Aged horizontally at least for 9 months. The difference between a Francois Montand Brut and an Extra-Brut is the dose of additional sugar that is added. The Francois Montand Extra-Brut has more added sugar during the ’degorgement’ and this provides sweetness.
A complex blend of various white grapes, mainly Colombard, Ugny blanc & Chardonnay.
Serve with cold starters with vegetables, terrine or goat’s cheese. With cooked or raw seafood, hot or cold shellfish. It is also a good accompaniment for white meat, oriental and spicy food (curry, Thai, Indian…) and dessert made with nuts, hazelnuts and walnuts.
Serving temperature: 43 to 46°F.
Cellar life: 1 to 2 years.
Francois Montand, descendant of a long line of winemakers, grew up on his family’s vineyard in Champagne.
Fascinated from an early age by wine, he became one
of the most influential wine merchants in the region.
In the early 1940s, during the Second World War,
Francois Montand chose to leave his native Champagne
for the Jura. At this time, this region belonged to the ”Zone Libre” (Free Zone). The crossing of the demarcation line was a dangerous risk. Francois Montand crossed this line via the town of Dole, a county town massively occupied by the German army. The master cellar took only few vines with him to replant in the Jura.
Moving to the Jura vineyards allowed Francois Montand
to keep the views and beliefs of his winemaking style.
The Jura, one of the oldest vineyards in France, permits
Francois Montand to restart a new life and to make incredible sparkling wine signature of the Francois Montand name…
The soil of Jura, composed of limestone and glacial
moraines, provides the wine a unique wealth of character. Moreover, the climate in this region is harsh in the winter and irregular in the summer, which gives an inimitable taste to the wine. All these specificities come together to offer the best quality wines which Francois Montand is looking for and convince him to continue the family tradition in this region. He never gets back to Champagne.
Thanks to his expertise from Champagne, he produced sparkling wines rich in flavour made according to the traditional bottle double fermentation method.
The Francois Montand wines are still produced with strict adherence to this traditional method, with a rigorous
selection of the best grapes to offer fresh and fruity quality sparkling wine for the pleasure of most.