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Cédric Bouchard


In 2000, Cédric Bouchard decided to found his own Champagne house – “Roses de Jeanne”.

At that time he was the smallest owner to produce a Champagne wine, with total surface of 1.09 hectares.

After experimenting and sharing his knowledge with his father, he decided to produce the unique and recognizable Champagne wines different from all others, which include the following principles:

  • Single grape variety
  • Single micro-climate and soil – “Terroir”
  • Single vintage

The main micro-soils are:

  • “Les Ursules”: Planted with 100% Pinot Noir
  • “La Haute-Lemblee”: Planted with 100% Chardonnay

Tasting Notes

DS: Tasting notes by David Schildknecht,

NV Brut Blanc de Noirs Inflourescence Val Vilaine L10:

Bouchard’s NV Brut Blanc de Noirs Inflourescence Val Vilaine L10 delivers alluringly aromatic and luscious white peach, red raspberry, tangerine and grapefruit suffused with chalk on a silken and succulent palate, culminating in a vibrantly bright and exuberant finish. This faintly Riesling-reminiscent, intensely fruity (though thoroughly dry) cuvée ought to remain delicious for at least the next 2-3 years. 91. (DS)

NV Brut Blanc De Noirs La Parcelle L05:

Bouchard NV Brut Blanc De Noirs La Parcelle L05 originates with a southwest-facing parcel whose former owner only vinified a small amount of wine for private consumption. Bouchard was so impressed with that grower’s bit of estate-bottled La Parcelle that he acquired the inventory along with the parcel itself and sold the extant bottles, then began vinifying at the previous owner’s facilities and from 2007 has done so in his own cellars. Intriguing and subtle hints of mushroom mingle with a sea breeze-like amalgam of salinity and alkalinity as well as with intimations of the fresh lemon that then brightly informs a firm palate transparent to nuances of stone and alkali that seem to positively shimmer in a terrifically persistent, juicy, albeit somewhat austere finish. This certainly shows youthfully for a wine based on vintage 2005, and I can’t help but envision it drinking well for at least another three years. 91. (DS)

2008 Brut Blanc de Noirs Les Ursules:

From an unprepossessing-looking site near his cellar, Bouchard’s 2008 Brut Blanc de Noirs Les Ursules (its vintage noted only on the back label) will be the last disgorged at only two years (and in fact the bottle I tasted was disgorged already in summer of 2010). Piquant hickory and walnut as well as alkaline, crushed stone, struck flint and chalky nuances so typical for Bouchard’s Roses de Jeanne wines inflect a juicy matrix of lemon, grapefruit and apple on a satiny palate, leading to a finish of invigorating vibrancy, scintillating interactivity, and tenacious grip. There is an amazing sense of transparency to this – even though one can by no means call the wine “delicate” – that permits one to appreciate nuances even amid what is overall sheer intensity. I would look to follow bottles for half a dozen years. 93. (DS)

2008 Brut Blanc de Blancs Haute-Lemplé:

From a south-facing parcel of Chardonnay planted with sélections massales whose genetic diversity is immediately evident even to the untrained eye, Bouchard’s 2008 Brut Blanc de Blancs Haute-Lemplé – whose vineyard of origin, like its vintage, is somewhat confusingly only displayed in small print on a back label – displays an intriguing and absorbing nose reminiscent of mussels steamed with herbs and mingled with smoky black tea, an impression that stimulates the salivary glands as it persists on the palate. The mousse here is so gentle and discreet you almost forget that you are drinking Champagne – which, I think, is Bouchard’s intention – yet their fineness beautifully segues into the satiny aspects of this wine’s texture and moreover reinforces its surprising sense of buoyancy. Generously juicy apple, grapefruit and lemon are tinged with hazelnut and chew of apple skin, and the onrush of maritime alkaline and saline elements in the finish is shared with the corresponding all-Pinot Ursules – in fact, it’s amazing how much the two wines have in common despite their different cépages – but here there is added mouthwatering savor of oyster liquor and steamed mussel stock. I imagine this will be worth following for at least half a dozen years. 93. (DS)

2008 Brut Blanc de Blancs La Bolorée:

From a rare sandy, virtually clay-free parcel of pure Pinot Blanc planted in 1960, Bouchard’s 2008 Brut Blanc de Blancs La Bolorée delivers varietally classic apple, lemon and sweet corn both in the nose and on a luscious palate where they are mingled with oyster liquor and an oceanic amalgam of salt, alkali, and kelp. Bouchard suggests that Pinot Blanc was once used to round out Chardonnay, much as Meunier was and often still is intended to perform vis-à-vis Pinot. That said, I couldn’t agree with him more when he concludes that Pinot Blanc is really “a planet in its own orbit.” This engages the salivary glands and grips to a slightly lesser extent than its pure Pinot and Chardonnay counterparts, but its finish is nonetheless impressively persistent and diversely mineral. Look for at least half a dozen years of fascination. 92. (DS)

Brut Rosé Creux d'Enfer L04:

Foot-crushed and saignéed – the second such wine that he rendered from three northwest-facing rows of Pinot, although there are 2006, 2007 and 2009 renditions which I haven’t tasted – Bouchard had only in March of this year disgorged the Brut Rosé Creux d'Enfer L04 (i.e. 2004) that I tasted this summer. It smells and tastes of rose hip, black tea, licorice, sassafras and blood orange rind macerated in kirsch, behind which emerge intimations of fresh scallop and oyster that turn umami-rich and mouthwateringly saline on the firm, fine-grained palate. The high-toned root extracts that point toward maceration of whole clusters are delightfully integrated into a finish of formidable grip that, more than anything else, suggests oyster and mussel broth, though with all of the fruit- and herb-related complexity I’ve already adumbrated. This utterly remarkable libation started in on my tear ducts after it had finished milking my salivary glands, and simply must be tasted to be believed! Based on its freshness as recently disgorged, I imagine that from the bottle it should prove worth following for at least 3-4 more years. 94. (DS)