Jean-Baptiste Adam 'Pur Granite' Brut Crémant d'Alsace, Alsace, France NV
The Adam family has cultivated vines in Ammerschwihr, in the heart of Haut-Rhin, since 1614 — one of the oldest continuously operating domaines in Alsace. Over four centuries the estate survived the Thirty Years' War, the French Revolution, two world wars, and successive changes of nationality between France and Germany. Jean-Baptiste Adam (14th generation) took over management in 1996 and converted the estate fully to biodynamics in 2003, receiving DEMETER certification in 2007; he is recognized today as one of the leading practitioners of biodynamic viticulture in Alsace. His daughter Laure (15th generation), holds degrees in viticulture, enology, and wine management and is now integral to all winery and vineyard operations. The 'Pur Granite' Crémant is the estate's single-vineyard sparkling wine, sourced exclusively from granite-soiled parcels — the same volcanic terroir that underpins the Kaefferkopf Grand Cru — and is designed to express the mineral character and precision of that soil.
- Winemaker: Mathilde Jaegler and Philippe Ruhlmann; under the direction of Jean-Baptiste and Laure Adam
- Farming: Certified organic (EcoCert France) and Demeter-certified biodynamic since 2007. Estate vineyards. All grapes hand harvested. No pesticides, insecticides, herbicides, or synthetic chemicals used.
- Variety: Chardonnay 33%, Pinot Noir 33%, Pinot Blanc 33%. Vines planted 1975–2010, trained Double Guyot at approximately 650 feet elevation.
- Terroir: Crémant d'Alsace AOP, Ammerschwihr, Haut-Rhin, Alsace. The Pur Granite parcels are sited on the estate's granite soils — the volcanic subsoil characteristic of the western slopes of the Vosges foothills and shared with the Grand Cru Kaefferkopf — with southeast exposure. Approximately 2 acres under vine, with yields of approximately 27 hl/acre.
- Vinification: Hand harvested in early September. Gentle pneumatic pressing; only the heart of the press (cœur de cuvée) is retained. Cold settling at 50°F. Primary fermentation in century-old large French wooden foudres (12–78hl) using naturally occurring yeasts, at 68°F. No added yeasts or filtration. Secondary fermentation in bottle (méthode traditionnelle).
- Aging: 18–24 months on lees in bottle prior to disgorgement. Residual sugar: 5 g/l (Brut).
- Tasting Notes: Pale gold with fine, persistent mousse. The nose is bright and expressive — citrus blossom, ripe apple, stone fruit, and brioche — with an underlying granite-driven minerality. The palate is lively and well-balanced, with small, elegant bubbles and a clean, lasting finish of lemon zest and spice.
- Food Pairings: Oysters and shellfish, smoked salmon, charcuterie, soft-ripened Alsatian cheese (Munster), or as an aperitif.
Jean-Baptiste Adam 'Pur Granite' Brut Crémant d'Alsace, Alsace, France NV
The Adam family has cultivated vines in Ammerschwihr, in the heart of Haut-Rhin, since 1614 — one of the oldest continuously operating domaines in Alsace. Over four centuries the estate survived the Thirty Years' War, the French Revolution, two world wars, and successive changes of nationality between France and Germany. Jean-Baptiste Adam (14th generation) took over management in 1996 and converted the estate fully to biodynamics in 2003, receiving DEMETER certification in 2007; he is recognized today as one of the leading practitioners of biodynamic viticulture in Alsace. His daughter Laure (15th generation), holds degrees in viticulture, enology, and wine management and is now integral to all winery and vineyard operations. The 'Pur Granite' Crémant is the estate's single-vineyard sparkling wine, sourced exclusively from granite-soiled parcels — the same volcanic terroir that underpins the Kaefferkopf Grand Cru — and is designed to express the mineral character and precision of that soil.
- Winemaker: Mathilde Jaegler and Philippe Ruhlmann; under the direction of Jean-Baptiste and Laure Adam
- Farming: Certified organic (EcoCert France) and Demeter-certified biodynamic since 2007. Estate vineyards. All grapes hand harvested. No pesticides, insecticides, herbicides, or synthetic chemicals used.
- Variety: Chardonnay 33%, Pinot Noir 33%, Pinot Blanc 33%. Vines planted 1975–2010, trained Double Guyot at approximately 650 feet elevation.
- Terroir: Crémant d'Alsace AOP, Ammerschwihr, Haut-Rhin, Alsace. The Pur Granite parcels are sited on the estate's granite soils — the volcanic subsoil characteristic of the western slopes of the Vosges foothills and shared with the Grand Cru Kaefferkopf — with southeast exposure. Approximately 2 acres under vine, with yields of approximately 27 hl/acre.
- Vinification: Hand harvested in early September. Gentle pneumatic pressing; only the heart of the press (cœur de cuvée) is retained. Cold settling at 50°F. Primary fermentation in century-old large French wooden foudres (12–78hl) using naturally occurring yeasts, at 68°F. No added yeasts or filtration. Secondary fermentation in bottle (méthode traditionnelle).
- Aging: 18–24 months on lees in bottle prior to disgorgement. Residual sugar: 5 g/l (Brut).
- Tasting Notes: Pale gold with fine, persistent mousse. The nose is bright and expressive — citrus blossom, ripe apple, stone fruit, and brioche — with an underlying granite-driven minerality. The palate is lively and well-balanced, with small, elegant bubbles and a clean, lasting finish of lemon zest and spice.
- Food Pairings: Oysters and shellfish, smoked salmon, charcuterie, soft-ripened Alsatian cheese (Munster), or as an aperitif.