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RP97
Tasted alongside the 2005 and 2006, Cédric Bouchard contends that the 2014 Blanc de Blancs La Bolorée demonstrates the impact of a deeper root system, promoted by a decade of assiduous cultivation. Mingling scents of citrus oil, crisp green apple, Meyer lemon and fresh peach with nuances of rock salt, it's medium to full-bodied, tensile and racy, with a tight-knit core, superb concentration and a searingly chalky finish. Bouchard ruminates that he once thought that "Pinot Blanc was a waste of time," but he came to change his mind—and there's no doubt that the 2014 La Bolorée would change anyone's. (RobertParker .com)
Pinot Blanc 100% from 0.21ha lieu-dit "La Bolorée", planted in 1960.
Dégorgement : April 2018.
Production : 600 bottles/year
Cédric Bouchard began to produce haute couture Champagne in outlying village of Champagne called Celles-sur-Ource in Aube in 2000. Many of young producers are inspired by Jacque Selosse and they are proud of that, but Cédric Bouchard is not under the influence of Selosse(they respect each other though) and takes different approach to express the terroir and it is more like burgundy wines. He produces Champagne from single vineyard, single grape varietal and single vintage with extreme low yields. Bottle pressure is managed at 4.5 atmospheres to not cover delicacy of wines. (normally champagne has 6 atm). One of the most sought-after grower Champagne all over the world today.
Cédric Bouchard has only been making wine since 2000, yet his Champagnes are already among the most sought-after in the region. At his tiny Roses de Jeanne estate, named for his grandmother Janika, he produces polished, richly expressive Champagnes that are more Burgundian than classically Champenois in sensibility. Each wine is from a single grape variety, single vineyard and single vintage, involving no blending of any kind.
From a south-facing parcel of Pinot Noir, planted in 1974, this is rich and ripe, with a vibrant, mouthfilling depth of fruit. It’s exuberant without being at all blowsy, and is firmly pinned down by its zesty acidity and stoney, flinty minerality. (Decanter)
Cedric Bouchard remains at the forefront of innovation in Champagne. Yields are minuscule, even by the most exacting definition. The wines are fermented with indigenous yeasts and are bottled unfined and unfiltered with no dosage. Bouchard is adamant that he wants to stay at a size where he alone can do all of the work. (eRobertParker)
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