François Baur Crémant d'Alsace Brut Réserve NV 750ml

François Baur Crémant d'Alsace Brut Réserve NV 750mlIn 1741, a family named Baur put down roots in Turckheim a small, beautifully preserved medieval wine town in Alsace, wedged between the Vosges Mountains to the west and the Rhine plain to the east, whose wine culture is among the oldest and the most continuous in France. Nine generations later, Thomas Baur the son of Pierre, the grandson of Franois tends the same land, still in Turckheim, still farming the vineyards his ancestors planted in the

In 1741, a family named Baur put down roots in Turckheim — a small, beautifully preserved medieval wine town in Alsace, wedged between the Vosges Mountains to the west and the Rhine plain to the east, whose wine culture is among the oldest and the most continuous in France. Nine generations later, Thomas Baur — the son of Pierre, the grandson of François — tends the same land, still in Turckheim, still farming the vineyards his ancestors planted in the shadow of the Vosges, still sending sparkling wine into the world under the family name.

Those 27 acres include some genuinely exceptional ground. Half of the Baur domaine sits within the Grand Cru Brand — one of Alsace's 51 officially designated Grand Cru vineyards, located on steep, south-facing granite slopes above Turckheim that have been producing exceptional Riesling, Gewurztraminer, and Pinot Gris for centuries. The Baur family is one of Brand's largest landholders, farming alongside neighbors including Boxler, Josmeyer, and Zind-Humbrecht — a sentence that should stop any serious Alsace buyer in their tracks, because those are among the most revered producers in all of France. The family's remaining vines occupy the Herrenweg plateau, whose heavier soils add a specific richness and generosity to the wines that the leaner granite of Brand cannot supply.

Since 2001, every hectare has been farmed biodynamically — the approach Thomas Baur studied alongside Jean-Michel Deiss, whose Domaine Marcel Deiss is the most philosophically sophisticated and the most genuinely influential biodynamic estate in Alsace. Work is scheduled according to lunar phases, conducted at night while the vines rest, with natural yeasts in large foudres rather than commercial inoculation. The Crémant is the most immediately accessible and the most broadly food-versatile expression in the Baur portfolio — Pinot Blanc-dominant, with possible additions of Riesling, Chardonnay, and Pinot Gris depending on the vintage, aged 12 months on lees. The New York Times called it "dry and persistent with inviting texture and aromas of flowers and fruit." One reviewer scored it 91 points, finding it "rounded, fresh and superbly balanced." A bottle that tells you everything about where it comes from before you take the first sip — biodynamic Grand Cru neighbor Alsace from a family farming the same land for 280 years.

Origins & Craftsmanship

The Baur family has lived and farmed in Turckheim, in the Haut-Rhin department of Alsace, since 1741 — a continuous nine-generation presence on the same land that makes this one of the oldest winemaking families in a region whose wine history stretches back to the Roman era. The domaine currently totals 27 acres, split between two of the most specifically valuable growing sites in the immediate area: the Grand Cru Brand, where Baur is one of the largest landholders on steep, south-facing granite slopes alongside Boxler, Josmeyer, and Zind-Humbrecht; and the Herrenweg plateau, whose heavier soils add richness and amplitude to the domaine's lighter, more mineral Grand Cru fruit.

Thomas Baur — Pierre's son, François' grandson — has managed the vineyards and winemaking since 2001, the year the domaine transitioned to fully biodynamic viticulture. Thomas studied biodynamics in the same class as Jean-Michel Deiss — an experience that, in the words of one retailer who spent time with both, became "a religion to him." Work is scheduled according to lunar phases, often conducted at night while the vines are resting rather than stressed by midday sun. No synthetic chemicals, no herbicides, no commercial yeasts. Harvest is performed manually. Vinification takes place with natural yeasts in large foudres — vessels that impart minimal oak character while allowing the gentle oxidative development that distinguishes traditional Alsatian winemaking from stainless-steel-only production.

The Crémant d'Alsace Brut Réserve is produced by the traditional method, with secondary fermentation in the bottle and a minimum 12 months of lees aging before disgorgement — a longer lees contact than the Crémant d'Alsace AOC's 9-month minimum, producing the creamy, biscuity complexity that distinguishes Réserve from entry-level sparkling production. The blend is Pinot Blanc-dominant, with the addition of Riesling, Chardonnay, and Pinot Gris varying by vintage — the range of Alsace's classic white varieties contributing their specific character to a base wine defined by the freshness and aromatic expressiveness of the region's biodynamically farmed fruit.

Critics Reviews

Wine Casual — 91 Points:
"On the palate the dry, medium-bodied crémant displays green fruit flavors along with sharp tartness and supported by medium-plus, angular acidity."

New York Times (confirmed recommendation):
"Dry and persistent with inviting texture and aromas of flowers and fruit."

François Baur official (confirmed):
"Discreetly fruity freshness. Volume and delicate effervescence. A fine aperitif and a wine cocktail or perfect reception."

Tasting Profile

Nose
Pale gold with a fine, persistent perlage — the 12 months of lees aging producing both the color depth and the persistent bubble quality that distinguishes Réserve from simpler sparkling productions. Golden Pearmain apple fills the nose first with the most memorably specific and the most genuinely unusual aromatic note — not simply "apple" but the scented, honeyed character of the antique English apple variety that Grapes The Wine Company specifically identified. Pear and white peach add the most generous and the most immediately appealing secondary fruit aromatics. Croissant and biscuit add the most specifically and the most characteristically lees-derived pastry quality. Flowers add the most delicate and the most Alsatian secondary aromatic note. Lemon adds citrus brightness and freshness.

Palate
Creamy and fresh — the most consistently confirmed and the most specifically complementary palate quality, the creamy mousse of the lees-aged bubbles accenting the fruit's natural richness with pure lemon freshness. Dry, but not too dry — the Brut dosage leaving genuine accessibility without sweetness. Green fruit and pear carry the primary fruit character with medium body. Sharp tartness and angular acidity add the most specifically Alsatian and the most food-inviting structural quality. Shortcrust and biscuit flavors carry through from the nose as the most elegant secondary palate dimension, adding depth without heaviness.

Finish
Persistent and balanced — the New York Times' most accurate single characterization confirmed in the glass. Pure lemon freshness and the apple-biscuit complexity of the lees aging carry the close with genuine elegance. The fine mousse persists pleasantly, giving the finish a creamy, rounded quality that makes this Crémant genuinely satisfying as both an aperitif and a food wine.

Quick Overview

Food Pairings

• Oysters and shellfish — the producer's own first recommendation
• Seafood and raw fish
• Cold and hot starters
• White meats and poultry
• Brie and Camembert — the fine bubbles lightening the dense paste in a natural contrast
• Goat cheese and soft cheeses
• Quiche and savory tarts
• Aperitif, on its own