Boizel : Joyau Extra Brut 2008

A refined and smooth vintage Extra-Brut champagne

The producer

Since its creation in 1834, the Boizel Champagne House has been renowned for its refined champagnes, stemming from the finest Champagne vineyards. Although the house reigns over its own vineyard of around 7 hectares, it also sources its grapes from partner winegrowers.

Florent and Lionel Roques-Boizel represent the sixth generation at the head of the family business.

The wine

The Joyau de France Extra-Brut champagne was created in 1961 by René Boizel. The 2008 vintage is made exclusively from Premier and Grand Crus of Champagne. While the Pinot Noir grapes come from the vineyards of Mailly, Cumières and Chigny-les-Roses, the Chardonnay grapes are from the villages of Avize, Chouilly and Vertus.

Aged for 12 years on lees, the dosage of this champagne is 3 g/litre.

Vinification and ageing

During the elaboration of this champagne, only the juice from the first press is used. The juice is vinified in oak barrels up to 10%.

The blend

Pinot Noir (60%)

Chardonnay (40%).

Joyau de France Extra-Brut 2008 by Boizel: Characteristics and tasting tips

The tasting

Colour

The lively and brilliant colour is a beautiful golden hue. The effervescence is persistent and of a beautiful finesse.

Nose

The intense and elegant nose blends flavoursome fragrances of almond, frangipane, candied orange and brioche.

Palate

The intense and smooth palate reveals alluring notes of pastry along with a fresh, lively and persistent finish.

Food and wine pairing

With its texture and richness, Boizel's Joyau de France Extra-Brut 2008 will complement gourmet dishes such as Bresse chicken with chanterelles mushrooms, braised suckling pig from Bigorre or a tajine with dried fruit.