Our artist from Champagne
Because great wines are the combination of soil, grapes and workmanship.
Champagne Boizel
Champagne
The involvement of the family in all stages of production, from the vine to the glass, and the family’s deep roots in Epernay, in the heart of Champagne, are two major strengths for the House.
This love for Champagne and the passionate pursuit of finesse, character and elegance in the wines are authentic family values.
The search for excellence means there can be no compromises during the various stages of the wines’ production. It is always the most natural solutions, which are the most protective of the flavours, that are given preference.
The sole objective of the work in the cellar during the autumn and winter is to prepare the widest possible range of carefully selected wines for the big blending tastings in the spring. This is why each wine from each village and each grape variety are vinified separately in stainless steel tanks. The temperature of the musts is controlled and lowered (16 to 18°C) during this delicate stage: as a result, fermentation is slower (three to four weeks) and more respectful of the wines’ natural flavours. The wines retain all of their extremely delicate aromatic potential. A small selection of the musts of some outstanding wines is vinified in barrels, in order to refine their character.
The family also chooses to allow malolactic fermentation to take place during November; this is a natural progression in which the malic acid, one of numerous acids present in the wine, is converted to lactic acid. The wines then have a more rounded texture and will develop biscuity, brioche notes during the maturing period.
The tastings begin in the middle of winter, and involve all the members of the Boizel family accompanied by the oenologist. In this process, everyone deepens and memorizes their judgements regarding the potential of each vin clair (still wine) of which they are following the evolution: at this stage, the wines show a formidable -and indispensable- acidity; the flavours are subtle, floral and fruity, as is typical of very young wines.
Certain wines from the previous two harvests, that have been kept in low-temperature vats, are used to enrich the blends of the non-vintage Champagnes.
The final choices and thus the proportions of each blend are determined in the very early spring: the challenge is to find the balance that will enable the best possible expression of the qualities of each wine. There are no fixed criteria, or concepts that could be encapsulated in some kind of formula; it is not simply a matter of following the same recipe year after year. The taste and the harmony of our Champagnes are inscribed in our memories, perhaps even in our genes. This is a time for modesty, authenticity, for trusting one’s intuition and skill, and for being guided by a passion for the great wines of Champagne.
The family meets regularly to follow the evolution of the young Champagnes, to determine the necessary maturing periods, and consider the appropriate dosage (addition of sugar syrup) for each wine. The precision of each dosage is of vital importance. Boizel tends to choose low dosages, but not on principle: the only guide is the search for a subtle balance in the wine.