Lieu-dit Côte de Val Vilaine Blanc de Noirs 2018
Roses de Jeanne (Cédric Bouchard)
Bottle Sizes 750ml
Appellation Champagne (Aube)
Wine Type Sparkling
Varietals Pinot Noir
Farming Organic practicing
Vineyard From a south facing 1.4190 hectare parcel of Pinot Noir originally planted by his father in 1974 in lieu-dit "Côte de Val Vilaine". The parcel lies in the village of Polisy (3km away from Celles-sur-Ource).
Soil Argilo-calcaire (clay and chalk mixture), limestone.
Viticulture All of Cédric's parcels are farmed organically where he dramatically restricts yields (among the lowest in Champagne) with extra emphasis placed on picking at the optimum moment. Guyot simple pruning is employed. Vines are planted at a density of 8000 vines per hectare. Yields are extremely small at 26 hectoliters per hectare (rather than the 100 hl/ha or so which is typical in champagne).
Vinification 1st press juice only, hand harvested and crushed using a 4,000 kg Coquard wooden basket press. Fermentation using indigenous yeast, Cédric explains, "To have the maximum amount of "traceability" in the wine. The yeasts come from the same place as the grapes." Primary fermentation occurs in stainless steel tank and usually lasts around 3 to 4 weeks but is not rushed and can take up to 2-3 months. Primary occurs at a temperature of 12 to 14 degrees Celsius in order for yeasts to multiply slowly. Malolactic fermentations always occurs naturally. Cédric explains, "I will wait as long as necessary for it to take place. It is a natural process and it means I can use less SO2 and no filtration." The wine rests for 6 to 7 months in tank before being bottled for sur lattes aging.
Aging The wine rests sur lattes for at least 24 months. Disgorged without dosage.
Production approximately 5,000 bottles.
Notes Cédric employees 40 workers during harvest! He explained to us that no detail is too small and when it is time to harvest each lieu-dit, it needs to happen as quickly and meticulously as possible.
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