Boizel : Joyau Extra Brut 2012

Characteristics and tasting advice for the Joyau Extra-Brut 2012 cuvée from Boizel

Tasting

Color
A beautiful shade of yellow gold. The effervescence is persistent and delicate.

Nose
Rich, the nose combines fragrances of white flowers, citrus, almonds as well as subtly toasted pastry notes.

Palate
Silky and lively, the palate seduces with its refreshing lemony flavors stretching to a persistent and expressive finish.

Food and wine pairings

Grilled sea bass, a Bresse poularde with girolles or even a braised Bigorre black suckling pig are delicate pairings with this cuvée.

A precise and intense Extra-Brut champagne

The property

Since its creation in 1834, the Champagne Boizel House has been recognized for its refined cuvées, produced from great Champagne vineyards. While the house watches over its own vineyard of about 7 hectares, supplies from partner winegrowers are also made. Florent and Lionel Roques-Boizel represent the sixth generation at the head of the family House.

The wine

Created in 1961 by René Boizel, the Joyau Extra-Brut cuvée is made exclusively from Premier and Grand crus from Champagne. If the pinot noirs come from the vineyards of Mailly, Cumières and Chigny-les-Roses, the chardonnays come from the villages of Avize, Chouilly and Vertus.

Vinification and aging

Exclusive use of the first press. The juices are vinified in oak barrels to the extent of 10%. Benefiting from a 10-year aging on lees, this Extra Brut champagne is dosed at 4 g/liter.

Blend

This 2012 vintage champagne is the result of a blend of pinot noir (60%) and chardonnay (40%).