Boulard

Champagne Boulard (www.champagne-boulard.fr) is located in the heart of the Champagne region between Reims and Epernay.

The Boulard family has been tending their vines for fives generations, since 1792.Today, Francis and Dominique farm land in seven villages growing the three classic Champagne grape varieties, Pinot Noir, Pinot Meunier and Chardonnay, including Grand Cru vineyards in the hillside village of Mailly / Montagne de Reims.

Grown, pressed and aged entirely on the premises at Boulard, our Champagne are produced following traditional methods, handed from father to son. Because of the variety of terroir owned by the Boulard family and the different varieties grown therein, we are able to offer a range of Champagne reflecting the diverse flavours and aromas of Champagne.

The Boulard family owns the following vineyard parcels: 10,25 Hectares, of which 4,45 Ha in the Marne valley [75% Pinot Meunier, 20% Pinot Noir, 5% Chardonnay]; 1,0 Ha in the Aisne valley [Pinot Meunier 75%, Pinot Noir 25%]; 1,65 Ha in Mailly Grand Cru [85% Pinot noir, 15% Chardonnay]; 3,0 Ha in Massif de St.Thierry [60% Chardonnay, 20% Pinot Noir et 20% Pinot Meunier].

Chez Boulard the vines are tended with Cordon system for Pinot Noir and Pinot Meunier and Taille Chablis system for Chardonnay, rigorously short pruned and organically farmed. Vine-growing is carried out with the utmost respect for the environment: organic manuring / organic fertilizers [tree bark and bovine manure] / manual training of shoots on wires for a good repartition of shoots and bunches.

During summertime, gentle manual canopy management for the aeration of bunches on the easter side of the vines. Manual harvest: late = optimum ripeness = maximum of aromas = no ‘chaptalisation’ [addition of sugar]. Since January 2001, conversion to biodynamie with a test on the ‘Les Rachais’ parcel in Massif de St-Thierry (1,20 Ha) under the guidance of Jacques Mell.

Dosage ranges from 0 gr/Lt for the cuvees labeled ‘Nature’ to maximum 7 gr/Lt for the regular Brut. All Boulard Champagne are fermented with native ambient yeasts.