50% Pinot Noir, 50% Pinot Meunier, organically farmed on the siliceous-limestone of the Mont Saint-Thierry. It is always released as a 100% vintage bottling. The fruit undergoes a ten to twelve hour maceration before being pressed off. Fermentation occurs spontaneously with indigenous yeasts. Vinified on the fine lees in old Burgundian barrels with bâtonnage (lees stirring) on the biodynamic calendar fruit and flower days. Malolactic fermentation occurs and the wine is bottled on biodynamic fruit days in accordance to the lunar calendar and can be bottled Brut Nature or Extra Brut depending on the vintage. S02 is only added at press in very low doses. This stunning Rosé Champagne is intense, fragrant, delicate, but full of personality. The nose is very pretty, showing wild strawberry and rose petals. This then leads to strawberry on the palate, along with soft red berries, cream and brioche.
A stunning wine that will match plenty of dishes - cured meats, chicken liver salad, barbecued prawns and spicy salmon recipes to name a few.
Varietal / Blend: 50% Pinot Noir, 50% Pinot Meunier
Decant: Not necessary
Farming Practices: Organic
In 2009, Raymond Boulard's three children decided to follow their own professional paths. The Raymond Boulard Champagne House ceased to exist therefore. Francis Boulard, his wife Jeanne and daughter Delphine started the house called Champagne Francis Boulard & Fille.
Francis Boulard's first contact with wines came about thanks to his grandfather, Julian: at 14, the young Francis was given permission to hold the handles of the plough behind Bijou the horse, a sturdy Ardennes horse. His grandfather was in fact one of the last to resist the galloping mechanisation which followed the end of WW II, still using a horse to plough his 2 hectares (5 acres) of vines.
Julien Boulard sold his still wines to champagne houses. It was his son, Raymond Boulard who decided to vinify and bottle champagne in 1952. In the 70s, the young Francis joined the company Boulard Frères and very soon afterwards (1975) was made responsible for vinification.he champagne house Raymond Boulard & Fils was founded in 1980. After the death of their father, his three children continued running the family estate together. Francis Boulard, while still continuing with the vinification, became ever increasingly interested in viticulture. Wanting to move towards vines that were grown as naturally as possible, he pushed the estate towards organic methods, resulting in the conversion in the 2000s of a proportion of the vineyards towards organic agriculture.