Unlike Champagne, where chalk reigns, Alsace is home to a diversity of soil types, each of which lends different characteristics to the wines. Félix Meyer sources his Crémant from primarily granitic soils with alluvial deposits, so while you won’t find that almost gritty chalkiness that characterizes Champagne, you can expect a slightly softer, almost spicy minerality that is just as mouth-watering. 

While also crafted in the méthode champenoise, Meyer’s Crémant spends just one year on its lees prior to disgorgement, much less than is commonly practiced in Champagne. Instead of creamy, leesy brioche notes, you can enjoy the lively fresh fruit nuances of a younger wine.

This Crémant is a superb fizz to see out the Summer 

When visiting winemakers in Alsace, it rarely happens that a vigneron spontaneously mentions any nearby colleagues, and it is good manners of an importer to not bring up the subject. But I now understand that there is great admiration of the Meyer-Fonné among his Alsace colleagues, and especially admired is the technical skill that Félix Meyer possesses. This brilliant 12 ha domaine exploits vineyards in seven communes.

Félix Meyer is one of the bright stars in Alsace producing excellent wines from his property in Katzenthal. 

• Tweet