As a committed, internally honest practitioner of biodynamics, Fabrice Gasnier uses the same ancient labor-intensive method to craft La Cravantine as young Maxime Barmès uses to make his Crémant d’Alsace. For the record, the méthode ancienne was abandoned in Champagne 250 years ago, because it’s too difficult. In the glass, La Cravantine has a limpid, pale grenadine color, with flashes of polished rose gold. Barely ripe wild strawberries, sliced watermelon, jasmine, and white peaches move in at out of the foreground as the nose evolves in the glass. On the palate, the wine has clean, crisp, almost saline minerality, baking-spicy lime-seasoned red berry fruit (but the wine isn’t “fruity”), and a racy, gradually evanescent mousse. The delicate crushed seashells-chalky finish goes on and on, and the wine is delicious from a half-empty bottle clamped and left overnight. Drink now – 2021.
About this wine producer: Fabrice Gasnier is the fourth generation to farm this small estate of 17 hecatres (42 acres) in Chinon. Within a few years of taking the reins, Fabrice began experimenting with biodynamic farming, and in 2000, began the transformation of all of his vineyards to this rigorous practice. The entire domaine received both “Ecocert” and “Demeter” certification in 2008.
My choice for "Pink Champaagne" look alike. It is psycadellic<br>