Jean-Baptiste Adam

Crèmant d’Alsace Brut Rosé – NV


Jean-Baptiste Adam

For more than 400 years, Jean-Baptiste Adam and his family have been grape growers and winemakers in Ammerschwihr. Throughout the centuries the Adam family has farmed vineyards, made wine, sold wine locally and sold wine in foreign lands. They survived the Thirty Years War (1618-1648), the Valois and Bourbon dynasties, the French Revolution, the Napoleonic wars, annexation by Germany and back to France, WWI, WWII, famine and disease.

Jean-Batiste V joined the winery in 1982, at the age of 21, after finishing his studies of wine, enology, and marketing. In 1996, Jean-Baptiste took over full management of the property from his father, Jean-Marie. Soon after taking charge of the company, he modernized the winery and created a processing and storage facility for the production of Crémant. In 2003, he converted the vineyards to biodynamic agriculture wholeheartedly. Today, he is considered a leader of biodynamic farming practices in Alsace.

Jean-Baptiste’s daughter, Laure, is the 15th generation to work in the family business. Armed with a BS in Viticulture and Enology, a Wine and Commerce license, and a master’s degree in Wine Management & Marketing, she is an integral part of the business.

Jean-Baptiste Adam produces wines of elegance, balance, minerality and longevity.


90 Points

Bright pink with a good bead of persistent bubbles. Strawberry and redcurrant mingle with herbs on the livey nose and nicely textured palate. Enetrs sharp and lively, then turns creamier in the middle, finishing bright and refreshing on the nicely persistent close. Drinking window: now-2025

Terroir Sense - Ian D'Agata, October, 2021

One hundred percent Pinot Noir, this bubbly has mouth-filling textures due in part to fermentation in old oak foudres (large barrels).  Rose petal, raspberry, and cherry notes give way to orange peel and savory herb flavors.

Sunset Magazine, February, 2018
91 Points

Bright, very pale pink. Delicate aromas and flavors of small red berries, candied rhubarb and herbs. Starts dry and herbal, then sweeter and fruitier in the middle. Finishes long with a spicy kick. Made with 100% Pinot Noir that macerated on the skins directly in the press for about four hours, so very little color was leached out, explaining the wine’s onion-peel color. More serious and complex than some past excessively fruity and candied versions of this bubbly; it clearly resembles Champagne more than many other Alsace crémants do.

Vinous, April, 2018
91 Points

Notes of lemon, red apple and strawberry combine on the nose of this wine. The palate likewise combines lemon freshness, apple texture and strawberry aroma. Fine foam accentuates the fruit and freshness makes everything lively. The body is slender and dry but full of fruit.

Wine Enthusiast, November, 2020
90 Points

Creamy, mellow notes of red apple charm the nose. The palate of this wine rounds things out with some brioche notes and a generous mouthfeel of creamy, lively bubbles. The finish is poised, bright and wonderfully apple-fresh in its dryness.

Wine Enthusiast, December, 2019
91 Points

Pale onion-pink color; macerated on the skins for four hours or less, as Adam likes an especially pale color for his rosé. Candied rhubarb and strawberry on the nose and palate; harmonious and very high acidity (6.1 g/L) nicely lifts the soft pear and strawberry flavors (this is barrel-fermented). This lovely rosé finishes bright, long and fruity.  2019 – 2023

Vinous - Ian D'Agata, January, 2019