Caveau de Jacobins, Crémant du Jura, Jura, France

Made using the traditional method, like Champagne, crémant can be a great-value alternative. Caveau de Jacobins in Jura has 100 years of winemaking know-how under its belt and here fields a mellow, green appley and almost honeyed blend of 80% Chardonnay and 20% Pinot Noir. It has spent 12 months on lees, giving it a more rounded texture and some brioche bready notes. A lovely autumn fizz – perfect for the season of mists and mellow fruitfulness.