Bugey-Cerdon “La Cueille”
Patrick Bottex
Enologically speaking, this is a blend of Poulsard and Gamay from the Cerdon cru of the Bugey, a pocket of hilly natural beauty situated roughly between Savoie, the Jura, and the city of Lyon. In accordance with the so-called “ancestral method,” the wine has been bottled partway through fermentation, refermented in bottle until reaching the desired sweetness and bubbliness, then racked off its lees and recorked to avoid further fermentation (and exploding glass).
—Anthony Lynch
| Wine Type: | Rosé |
| Bottle Size: | 750mL |
| Blend: | 80% Gamay, 20% Poulsard |
| Appellation: | Vin du Bugey |
| Country: | France |
| Region: | Savoie |
| Producer: | Patrick Bottex |
| Winemaker: | Patrick Bottex |
| Vineyard: | Planted between 1960 and 2010 , 5.66 ha |
| Soil: | Clay, Limestone |
| Farming: | Lutte Raisonnée |
| Alcohol: | 8% |
More from this Producer or Region
Bugey-Cerdon “La Cueille”
France | Savoie, Bugey, Hautes-Alpes
This is a universally loved pink bubbly delight of candied strawberries and roses, always true and always exquisite. Icing on the cake is that it’s affordable, too.
About The Producer
Patrick Bottex
As a geographical crossroads between the Savoie, the Jura, Burgundy, and the Rhône, Bugey is one of the few regions where one can see both palm trees and snow within eyeshot. In La Cueille, Patrick and Catherine Bottex farm 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. The resulting wine is delightfully refreshing with bright fruit, a beautiful rosé hue, and a touch of sweetness. Kermit had never heard of Bugey until Marcel Lapierre uncorked a beauty at one of his after-tasting parties. His best memory of drinking it, however, was from an ice chest at a hamburger barbecue on a beach in Hawaii.
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Where the newsletter started
Where the newsletter started
Every three or four months I would send my clients a cheaply made list of my inventory, but it began to dawn on me that business did not pick up afterwards. It occurred to me that my clientele might not know what Château Grillet is, either. One month in 1974 I had an especially esoteric collection of wines arriving, so I decided to put a short explanation about each wine into my price list, to try and let my clients know what to expect when they uncorked a bottle. The day after I mailed that brochure, people showed up at the shop, and that is how these little propaganda pieces for fine wine were born.—Kermit Lynch