ROSES DE JEANNE
Cédric Bouchard
Based in Celles-Sur-Ource, 20 km away from the border with Burgundy, Roses de Jeanne is the unique champagne estate created by Cedric Bouchard.
Roses de Jeanne started in 2000 when Cedric's father gifted him 1ha of Pinot Noir Ursules. Three years later, the production grew in size as he took over some vineyard from his father, ending with 6ha in total.
Based in Celles-Sur-Ource, 20 km away from the border with Burgundy, Roses de Jeanne is the unique champagne estate created by Cedric Bouchard.
Roses de Jeanne started in 2000 when Cedric's father gifted him 1ha of Pinot Noir Ursules. Three years later, the production grew in size as he took over some vineyard from his father, ending with 6ha in total.
Cedric initially started with two ranges: Inflorescence that was, grapes bought from a vineyard farmed by his father and Roses de Jeanne, wines made from his own vineyards. Later Cedric bought his father vineyard, and now the whole production is bottled under Roses de Jeanne since 2014. Inspired by his love for Burgundy wine, Cedric followed a unique philosophy from the very beginning: Single vineyard, Single Variety, Single Vintage and No dosage.
With the exception of Val Vilaine vineyard located in Polisy, all Bouchard holdings are around the village of Celles-Sur-Ource. Among all his vineyard, "La Bolorée" is an unusual parcel of old Pinot Blanc vines planted on uncommon chalky soil producing less than 1,000 bottles per year. His smallest plot, though, is "Creux d'Enfer", with only four little rows of vines making around 500 bottles a year.
Following a sustainable approach in the vineyard, Bouchard works his soils, prunes shorts and debuds hard to achieve lower yield. The average yields here is between 20 to 30 hectoliters per hectare, which is considered low even when comparing with the best domains in Côtes de Nuits.
Cedric only uses stainless steel vat for the fermentation and ageing of his wine since, as a purist, he believes wood would ultimately add something that is not supposed to be there. Wines are made from hand-harvested fruit, crushed by foot, and only the finest juice is kept. The rest of the less qualitative production is sold to négoce. All his wines are fermented with natural yeast without any use of chaptalization. Wines will go through malolactic fermentation and racked only once before bottling.
For the second fermentation, Bouchard adds less sugar than most producers, resulting in lower pressure inside the bottle, and potentially less important "prise de mousse". Since no dosage is added, bottles are levelled with another bottle from the same lot after the extraction.
Following a sustainable approach in the vineyard, Bouchard works his soils, prunes shorts and debuds hard to achieve lower yield. The average yields here is between 20 to 30 hectoliters per hectare, which is considered low even when comparing with the best domains in Côtes de Nuits.
Cedric only uses stainless steel vat for the fermentation and ageing of his wine since, as a purist, he believes wood would ultimately add something that is not supposed to be there. Wines are made from hand-harvested fruit, crushed by foot, and only the finest juice is kept. The rest of the less qualitative production is sold to négoce. All his wines are fermented with natural yeast without any use of chaptalization. Wines will go through malolactic fermentation and racked only once before bottling.
For the second fermentation, Bouchard adds less sugar than most producers, resulting in lower pressure inside the bottle, and potentially less important "prise de mousse". Since no dosage is added, bottles are levelled with another bottle from the same lot after the extraction.
REGION OF PRODUCTION
Champagne - France
APPELLATION
Champagne (Côte des Bars)
FOUNDED
2000
VINEYARD
6 ha
CLIMATE
Warm and temperate
SOIL COMPOSITION
Clay, limestone and sandy soil
VARIETIES GROWN
Pinot Noir, Pinot Blanc, Chardonnay
AGRICULTURE
Sustainable