Every detail counts when it comes to creating sincere and authentic Champagnes. Champagne Boizel’s artisan approach goes hand and hand with its constant quest for excellence and progress. The Boizel House places the emphasis on high standards during every stage of the winemaking process, from the vineyards right through to the cellars. Compromise is simply never an option. Every day Florent and Lionel Roques-Boizel strive to create the highest quality wines possible and make the right decisions for the future of this family Champagne House which will soon be marking its 200th anniversary.
The vineyard The winegrower’s role is to listen to nature and guide it so that it may be reflected beautifully in every single one of the wines. Florent and Lionel Roques-Boizel believe in the importance of treating all of their grapes, crus and plots with the same attention and respect in order to preserve their natural characteristics. Over the generations, the Boizel family has acquired an in-depth understanding of the Champagne terroirs. The Boizel vineyards cover 7 hectares of land in the finest crus of Champagne, including Avize and Le Mesnil-sur-Oger, the origins of the Boizel family. The House also receives grapes from its partner winegrowers: Chardonnay and Pinot Noir grown in the Grand and Premiers Crus of the Côte des Blancs and Montagne de Reims as well as Meunier grapes from the finest Vallée de la Marne vineyards. The savoir-faire accrued over the years is constantly being refined and perfected by the sixth generation of the family. They continue to explore Champagne’s finest terroirs to reveal its best expression through their wines.
Vinification Remaining true to nature and keeping interventions to a minimum: during the vinification the most natural techniques are chosen, those that best preserve the aromas. Each plot and cru is vinified separately in small vats to create a broad and precise palette of aromas for the composition of the future blends. Malolactic fermentation ensures a smoother texture which is later joined by notes of biscuit and brioche. Vinification is the ideal time for testing and experimenting new techniques, but without ever compromising the quality. Florent and Lionel Roques-Boizel have therefore chosen to complement their vinification in temperature-controlled stainless-steel vats with the addition of barrels and tuns to enable them to further hone the wines’ distinctive characters. It is thanks to this hand-crafted approach, combined with the desire to remain as faithful as possible to the personality of each cru and plot, that Boizel is able to produce wines with such remarkable precision and individuality whilst offering the most accurate picture of the identity of each terroir. The complex and multi-faceted nuances of the palette are then blended together to create authentic, sincere and generous Champagnes.
The notion of time has a very special meaning when a Champagne House can boast almost two hundred years of history. Not just time in terms of history, the seasons and the production process, but the time afforded to ageing the wines to allow them to develop in all their complexity. Time is fundamental in making each champagne unique as it is thanks to time that the wine is able to develop the wide array of aromas that will remain engrained in the memories of those who taste them.
It is in the heart of the house, in the freshness, calm and darkness of the cellars that Boizel Champagnes age. The duration of ageing varies from one champagne to the next depending on its profile. Whilst the minimum is 3 years, certain champagnes are left to rest for much longer including the Joyau de France which is aged for up to 15 years and the Trésor Collection aged for several decades. Allowing the wines to age in contact with their lees helps them to develop the true finesse, character and elegance of an outstanding champagne.
Being able to afford the wines the time they need to reveal their true character is a luxury and one that Florent and Lionel Roques-Boizel never compromise upon. It is also a family tradition as each generation has understood the importance of waiting for just the right moment before releasing the wines from the cellars, waiting for the precise moment in time when the wines are offering the complexity, depth and gorgeous texture sought by champagne lovers.
Unique in Champagne the Trésor Boizel is the witness of the history of the Boizel House and family. It holds together the greatest vintages of the 19th and 20th centuries, including the mythical 1834, the oldest. Nestled in the heart of the house cellars, the “Trésor” cellar has stood the test of time: each generation has strived to reserve the best bottles for each exceptional vintage, taking care to protect this real treasure from the vagaries of history. These precious “liquid archives” bear witness to the work of the family: they embody the memory of the house.
Tasting the Trésor Champagnes is a rare occurrence as the family has always wanted to preserve these precious wines so that they may be passed on to future generations. The Champagne House created the Trésor Collection with the intent of making available just a small number of bottles from recently disgorged vintages from the late 20th century to be shared with wine lovers and collectors of rare wines.
During these rare tastings of the Trésor Collection, the world’s most recognized wine critics have praised the distinctive personalities of these wines as well as their unrivalled complexity and subtle nuances, even referring to certain vintages as ‘timeless champagnes’. In addition to these qualities, it is the history of each growing year, the unique personality of each wine, and the embodiment of the past that make these wines so special.
Boizel Grand Vintage Brut is made from 50% Chardonnay, 50% Pinot Noir.
BACKGROUND
In 1834 the Boizel House was established in Épernay, the heart of Champagne, by a family passionate about the wines of its region. Intimate knowledge of the Champagne region, passed on through the generations, and access to grapes from the finest cru sites, are the essential elements behind the Boizels’ elegant portfolio. Working with Chardonnay and Pinot Noir sourced only from Champagne’s most coveted Grands and Premiers Crus blended with the best crus of Pinot Meunier, Boizel’s intimate knowledge of each village and hillside coupled with longstanding grower relationships allows them the ability to select the finest quality grapes for their Champagnes.
TERROIR & VINTAGE NOTES
Pinot Noir and Chardonnay grapes for the production of the Grand Vintage wines are sourced from Grands and Premiers Cru vineyards within the villages of La Montagne de Reims (Pinot Noir) and the Côte des Blancs (Chardonnay). Pinot Meunier is sourced from the best sites within the Vallée de la Marne.
All wines are aged sur lie in Boizel’s historic chalk cellars beneath the Avenue de Champagne for a minimum of 3 years, climbing to 15 years and above for the best vintages.
WINEMAKING & AGEING
A unique expression of the vintage, the Grand Vintage is only produced in the best years. This cuvée is a blend of 50% Chardonnay from the Côte des Blancs (Mesnil sur Oger, Oger, Avize, Vertus) and 50% Pinot Noir from the Montagne de Reims (Mailly, Bisseuil, Chigny les Roses).
The wine was aged 8 months in stainless steel vats. Post second fermentation, the wine was aged for 8 years on its lees.
TASTING NOTES
Due to the long lees aging, almond, frangipane, candied orange and brioche aromas are rich and balanced. The palate is complex and mature, with the silky perlage supplying acidity and lift. Elegant pastry notes rounds out the finish.
Review:
Disgorged in October 2014, this smooth, now mature, wine has flavors of yeasty toastiness and a tight, mineral structure. Sliced apple and lemon zest still give freshness. Behind the fruit, crisp texture and a steely edge await. It is beautifully balanced, rich while dry and ready to drink. ROGER VOSS
-Wine Enthusiast 94 Points
Paul Hobbs Chardonnay Russian River Valley is made from 100 percent Chardonnay.
Crafted with precision from six pedigreed sites comes a wine that beams with pale straw hue. The newest vintage brings wonderful aromatic intensity: candied lemon peel, white florals followed by crisp green apple. A creamy and viscous texture on the palate is buoyed by white nectarine and dried apricot that’s balanced with a vibrant acidity, bringing focus to the wine’s finish that lingers with hints of flinty mineral notes.
Review:
Mason Cellars Pelissa Vineyard Cabernet Sauvignon is made from 100 percent Cabernet Sauvignon.
The 2020 Mason Oakville Cabernet Sauvignon is quintessentially Oakville from nose to finish. Attractive fresh blackberry, red current and chocolate with a hint of sweet oak boast out of the glass. This wine showcases graphite, velvety tannins and concentrated, beautifully balanced flavors with a bit of spice and white pepper. These bold flavors typical of Oakville Cabernet are rounded out with velvety tannins, a weighty mid-palate and a long, juicy finish.
Production Notes:
The fruit was delicately hand-picked in the early morning hours and brought into the winery for processing. The grapes were crushed, about 60% whole berry, and cold soaked for three days before being inoculated for primary and malo-lactic fermentation. Once dry, the wine was put down to barrel for 20 months in medium toast French oak, 25% of which was new.
Vineyard Notes:
Grapes for our 2020 Mason Cabernet Sauvignon are sourced exclusively from the Pelissa Vineyard in Oakville. This vineyard spans 60 acres and is planted to Old BV Clone 7 Cabernet Sauvignon as well as Zinfandel. This vineyard is named for Andrew and Babe Pelissa, who after their marriage on August 30, 1930, made their home at the site of this vineyard which, at the time, was a dairy. Oakville is the core of Napa Valley’s famed Cabernet Sauvignon production, and this site is no exception with the flawless blending of climate and soil to create a remarkable wine.
Review:
“This firmly structured, well-balanced wine has the feel of a classic Bordeaux blend. Just-ripe red and black fruits blend with subtle toast, cedar and mint on a moderately tannic, slightly tangy texture. The wine is tasty enough to decant and drink soon with grilled lamb chops or roast chicken. Best from 2026–2036.” – Jim Gordon
-Wine Enthusiast 94 Points