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"Enchantingly charming with its elegance, delicacy, finesse. No Sulfites at all!"
Enchantingly charming with its elegance, delicacy, finesse. Complexity from more than a year on the lees. Delicate, very persistent bubbles. Medium body; 12.5% ABV.
Even with zero sugar, there is clear sensation of sweetness on the initial attack, but that is contraposed by minerality and salinity in the mid-palate and extended finish. Solid beam of acidity throughout. Alsatian terroir, with mostly dry and sunny summers, allows for excellent ripening of grapes. That, in turn, encourages low or no dosage and very dry wines—thus this brut zéro. Brut zéro wines emphasize terroir and pureness of the fruit. This certainly does.
Tasting notes: Medium yellow-gold color; citrus, honey, white fruit, brioche on the nose; pure, intense, and delicate flavors of lemon, green apple, honey, minerality, salinity on the palate.
94 / 100 Parker
The NV Crémant d’Alsace Brut Zéro is entirely from the Clos Lobenberg and has been disgorged without the addition of sulfur. The wine is pure and intense and shows concentrated fruit with delicate brioche and some oxidative flor and iodine aromas. Full-bodied and rich on the palate, this is an elegant and complex, mouthfilling yet salty and refined Crémant with a long and structured finish. This is an impressive wine and reminds me somehow of the Jura and also Jacques Lassaigne in the southern Champagne region. Vinous and very, very long. 12.5% alcohol. Tasted in May 2020. Stephen Reinhardt
93 / 100 Wine Enthusiast
Fresh yellow apple aromas broaden out into notes of ripe, baked apple. The palate is creamy and beautifully textured by autolysis and shows off rounded flavors of freshly baked shortcrust and pastry. The overall effect is one of poised freshness and harmonious balance. This is dry and taut but generous with ample substance that highlights both fruit and structure—all achieved without dosage and addition of sulfur dioxide. Anne Krebiehl MW
92 / 100 Ian D'agata
No sulfur-wines are often undrinkable potions that have more in common with a bad apple cider than with wine, and so you (and I, and everyone else who have their brains switch turned on and don’t just run after the latest in fads) are much better off drinking a good cider. But then you come across a really good bubbly like this one and you realize what having talent and not just ideals (or wishful thinking) means. Bright straw, with fragrant aromas of apple and epar complicated by sweet spices and herbs. Then lively and almost pungent minerality infuses the honeyed orchard fruit emerging on the long back end. Very nice. Drinking window: now-2026
Established in 1691 by M. Jodocus CISLE (former name of Zusslin), Domaine Valentin ZUSSLIN is now run by two generations of the Zusslin family who are following in the footsteps of their forbears. The winery is based in Orschwihr, south of Colmar, and the vines are planted on the slopes of the Bollenberg, Clos Liebenberg and Grand Cru Pfingstberg.
Since 1997, the estate has been run in its entirety according to the principles of Bio-Dynamic culture. The vines are mainly worked by hand and a significant amount of time is devoted to caring for the soil.
Awarded the Robert Parker Green emblem in July 2021.
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