Wine range

Grand Cru Mailly-Champagne

Eichelmann Champagner guide : 91 /100
Jacques Dupont Le Point Champagne 2009 : 17-17,5
Guide GaultMillau
2010 : 17 /20
Guide La revue du vin de France 2010 : 16-16,5 /20

Guide Hachette 2010 : 1-star

The structure of the Pinot Noir grape expresses all the charming character of this vineyard and prestigious terroir, classed Great Growth (100%). A small proportion of Chardonnay adds a touch of elegance.

You can't fail to be seduced by it.

Label Grand cru Mailly-Champagne

Cuvée Grand Cru Mailly-Champagne:

Crus : Mailly-Champagne - Grand Cru (classed growth: 100%)
Varietals: Pinot Noir: 90%, Chardonnay 10%.
Average age of the vines: 20 years
Soil type, chalky clay.
Rootstocks: 41 B.
Pruning: Short,
- Pinot Noir : Royat system
- Chardonnay : Chablis system

Bottle Champagne grand cru Mailly-Champagne

Harvesting: Manual. Severe & successive selection on the plant.
"Late" harvesting to obtain optimum ripeness, a naturally raised alcohol level and to let the aromas blossom.

Pressing. 4000 kg pneumatic press to give a refined, delicate and precise choice of juice.

Vinification. Classic - in small (50 to 100 hectolitre - 1000 to 2000 gallons) - stainless steel vats, and traditional - in oak barrels for 10 to 15% of the aged "reserve" wines.
Chilling and malolactic fermentation are carried out.

Dosages: 7g. / litre.
Brut Nature (=not dosed): 0 g/litre..

Blending: The proportion of old reserve wines, vinified in oak barrels, varies, depending on the year, from 10 to 15%.

Tasting notes:
Colour: Bright , brilliant deep straw gold.
Nose, expressive with blossoming elegant fruit.
Mouth: Frank, integrated fruits, balanced, fresh and supple.
Serving Temperature: 10°C. (50°F)

Marriage with food: As an aperitif and through the meal to accompany poultry, grilled or sauced fine fish, white meats in a cream sauce, sweet and sour exotic cuisine.

Read the press reviews (in french)...


Champagne Boulard