External search
Google (images)
Wine Advocate
Wine Spectator
Burghound
Wine-Searcher
Vintages
2023
2022
2021
2020
2019
2018
2017
2016
2015
2014
2013
2012
2011
2010
2009
2008
2007
2006
2005
2004
Show more
From this producer
Show all wines
All tasting notes
|
| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 91.4 pts. and median of 92 pts. in 65 notes) - hiding notes with no text | | | Tasted by Mrbuzz on 7/6/2022 & rated 96 points: Entry level my tooshy! Don't know if it's 2008 magic, or Cedric magic...but this is a fine bottle of suds here! Starts out with a fresh burst of lemon and grapefruit squeeze...cut with tiny tingly bubbles...a little ginger snap zip...the fruit is ample and quite crystalline...peach, quince, crisp apple...some cherry...age has brought on a wonderful calm sheen of honey butter, dried apple rings, ginger almond creme...not much of a mousse, yet still creamy. There is this great play of youthful and bright sours to some nuanced ox and lees...kind of reminds me what Krug 164 might me like in 10 more years? Chalky minerality, impeccable balance...really drinking elegant and attention getting...what can I say...I LOVE THIS WINE! (1270 views) | | | Tasted by adnorthup on 5/8/2022: Pop and pour, rich, medium body, great fruit. Wonderful as always. (1135 views) | | | Tasted by asparagus on 12/18/2020 & rated 93 points: a killer "entry level" wine. cedric bouchard + 2008 = wow. fruit, minerality, tension, mouthfeel and superb length. (1769 views) | | | Tasted by western on 11/15/2020 & rated 94 points: Superb. Still so fresh. (1607 views) | | | Tasted by Seafoam Manor on 12/27/2019 & rated 95 points: Pretty spectacular bottle. These wines are a little strange because they have the richness, in this case both from the '08 vintage and the style of the wine, that drinks like a high-end vintage Champagne, but it is missing the strong autolytic notes and the chalkiness. Age has tamed some of the more overt fruitiness that I can get from younger versions. Deep and resonant, the "Burgundy with bubbles" label is very apt in this case. This is the oldest and best Val Vialine that I've had, but I'm not sure if this is a bit of an outlier because the '08's are so strong. (1967 views) | | | Tasted by sfqwino on 7/15/2019 & rated 90 points: Delicious! (1600 views) | | | Tasted by cweiss on 6/26/2019: Drinking beautifully. "Vinosity" as always. (1569 views) | | | Tasted by hajoha on 9/23/2018 & rated 91 points: Gogget i 2010.
Pen, men litt forsiktig nese med gule frukter, stein og svakt gjærbakst.
Vakker og lite tegn på noe aldring her - kunne dog ha bydd litt mer på seg selv.
Meget flott kremet mousse - strålende munnfølelse.
Konsentrert elegant og ren frukt med et ypperlig syrespill.
Nok spenst og nerve til å delta i Bislett games.
Fast og presis utgang med lang finish.
Mineraler og syre sparker friskt fra seg i ettersmaken.
Meget bra innsats fra unge Bouchard her.
Nydelig nå, men vil kunne utvikle seg videre og tåle mange år i kjelleren. (1275 views) | | | Tasted by SimonG on 5/4/2018 & rated 93 points: Vintages ending in 8 (La Trompette, London): Rich, fresh, creamy. Nice weight — aperitif or food. Creamy mousse and a fine and very persistent stream of bubbles. This is really lovely. **** (1559 views) | | | Tasted by EMichels on 1/4/2018 & rated 92 points: Good sweetness; Tart acidic edge; Very nice (1449 views) | | | Tasted by cweiss on 7/24/2017: Bastille Day at Trung and Martha's. Quite a mouthful but a refined mouthful. Drinking well but no hurry. (1976 views) | | | Tasted by sjwshiraz on 1/27/2017: Lovely Pinot fruit. Very appley and lively. Not the deepest of wines but a great glass nonetheless (2073 views) | | | Tasted by jrobs7777 on 12/24/2016: Oh mama this is drinking well tonight. Its perfectly balanced. The bubbles and acidity are in harmony with the crisp orchard fruit and spice. It's just in a perfect lip smacking place. A terrific value and a great wine. (1927 views) | | | Tasted by rnellans on 8/14/2016 & rated 92 points: Precise, mineral, citrus with bright acidity. Not a lot of brioche. (1435 views) | | | Tasted by dansamsoe on 10/25/2015: Great drink. Lots of fruit and great acidity. Very nice value and champagne (2739 views) | | | Tasted by dansamsoe on 2/9/2015: Very nice champagne. Lemon, good acidity, a lot of freshness mixed with some sweetness also. It was even better on day 2 with the last third of the bottle. (2746 views) | | | Tasted by jrobs7777 on 1/20/2015: Terrific value. Tropical fruits, apple, pear and red berries. Honey and dough. Really lovely on the nose. Palate is rich but balanced very well by acidity. Offers layers of complexity. Easy to drink alone but should pair with all kinds of food. Very versatile. No reason to hold on to these but they should continue to age well. (2288 views) | | | Tasted by Old School Fan on 1/2/2015 & rated 89 points: This is such an overrated Champagne in my opinion. The nose suggests red fruits and sulphur. On the palate, it is big and rich and extremely dry with eye-watering sour flavors of lemon, wet rocks, wax, and (again!) a very prominent burnt match/sulphur note. There are hardly any yeasty-bready notes to be found. It is all lemon and sulfur. Racy and lively, it's good, but not worth the hype. (2412 views) | | | Tasted by brooklynguy on 10/6/2014: Beautiful. The main impression is of soil and mineral - it is briny and saline. There are savory red fruits too in there, but on this night the wine is about salt. And it is texturally astounding - silky and so elegant, such finesse, but with great precision and focus. There is piercing acidity but it is more than well balanced. Top top notch. I wish I had more. (4124 views) | | | Tasted by aquacongas on 10/5/2014 & rated 93 points: Blind champagne tasting of 10 bottles
for me the best, the first smell was very reductive although the wine was made in a oxidative style, yeast and brioche aromas are dominating, fresh roasted bread crust, much too young, gets better with air, for many tea sausage spread in the nose. I can understand this feeling. for me the winner, potential to 95, the most complex champagne of the afternoon (2447 views) | | | Tasted by EMichels on 9/14/2013 & rated 91 points: Great texture; Nice weight (3229 views) | | | Tasted by gordoyflaca on 8/17/2013 & rated 93 points: super. This is all about skins: strawberry skin, cherry skin, peach skin, lemon rind, and limestone shell, with croissant crust. Do not drink too cold, or in a glass too small to breathe. (2645 views) | | | Tasted by Vintomas on 7/30/2013 & rated 91 points: Appearance: Light to medium yellow
Nose: Ripe yellow fruit, yellow apple, peach, some honey, almond, flowery with white flowers.
Palate: Definitely dry, yellow and red apples, good concentration, some spice, rather high acidity.
Summary: Almost blanc de blancs style despite being a blanc de noirs, 91 p. (2505 views) | | | Tasted by Pacalet on 7/8/2013 & rated 92 points: Pretty much same as last time, great value and simply an excellent pinot based champagne. (2604 views) | | | Tasted by salil on 7/7/2013 & rated 93 points: Lot M08, disgorged April 2010 for others who also keep track of such minutiae. It's a touch austere and sharp for the first few sips, very yeasty and bready with a powerful acid spine, but with some air it really fills out with layers of fruit, minerality and faint nutty and other savoury elements emerging beneath the yeasty/bready flavours. The acidity sticks out initially but integrates nicely with a little air keeping this razor sharp and incredibly precise and the balance and sense of finesse here are remarkable. (3284 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Antonio Galloni
Vinous, New Releases from Champagne (Dec 2010)
(Cedric Bouchard Blanc De Noirs Infloresence Val Vilaine () Subscribe to see review text. | By Jancis Robinson, MW
JancisRobinson.com (11/2/2010)
(Roses de Jeanne, Inflorescence Val Vilaine Blanc de Noirs Champagne White) Subscribe to see review text. | By Peter Liem
ChampagneGuide.net
(Cédric Bouchard Inflorescence Brut Blanc de Noirs) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Vinous and JancisRobinson.com and ChampagneGuide.net. (manage subscription channels) |
| Roses de Jeanne / Cédric Bouchard Producer website
Domaine Cedric Bouchard
Cedric Bouchard is an enthusiastic and talented young grower who established his own Champagne House, Roses de Jeanne in 2000. At the time he started out as the smaller owner to produce his own label, with a total 1.09ha under vines. He has since emerged as one of the most promising, small Champagne producers, based in Aube.
Centred on the Medieval city of Troyes, and well on the way to Burgundy, the Aube is a completely autonomous area, its Champagnes shaped by the distinctive clay limestone soils and , of course by the warmer microclimate. This is Pinot Noir country, and in the enigmatic and almost Byronic Cédric Bouchard it may well have found its champion. Youthful ideals have prompted Cédric to eschew the methodology of his family and to set out on his own, practising a viticulture which is in essence (although not formally certified) bio-dynamic.
There are two ranges; the Inflorescence wines are made from vineyards owned by Bouchard's father, while the Roses de Jeanne wines are made from vineyards Bouchard owns himself. In 2012, however, Bouchard assumed full control of his father's vineyard and retired the Inflorescence brand. When those wines come to market next year or the following year, all of the wines will be sold under the Roses de Jeanne label.
The cuvées include: Two Blancs de Noirs Brut (100% Pinot Noir): Les Ursules and Prelle from a densely planted, very low-yield single Pinot parcels and Inflorescence (from several small parcels of Pinot Noir), a Rosé de Saignée, Le Creux d'Enfer (100% Pinot Noir), La Bolorée (100% Pinot Blanc) and La Haute-Lemblée, Blanc de Blancs (100% Chardonnay).Pinot Noir Varietal character (Appellation America) | Varietal article (Wikipedia)
Pinot Noir is the Noble red grape of Burgundy, capable of ripening in a cooler climate, which Cabernet Sauvignon and Merlot will not reliably do. It is unpredictable and difficult both to grow and to vinify, but results in some of the finest reds in the world. It is believed to have been selected from wild vines two thousand years ago. It is also used in the production of champagne. In fact, more Pinot Noir goes into Champagne than is used in all of the Cote d'Or! It is also grown in Alsace, Jura, Germany, the U.S., Canada, Australia, New Zealand, Romania, Switzerland, Austria, Croatia, Serbia, Italy, and so forth, with varying degrees of success.
Pinot Noir is one of the world's most prestigious grapes. It is very difficult to grow and thrives well in France, especially in Champagne and Burgundy. Pinot Noir thrives less in hot areas, is picky on soil, and deserves some oak storage.
Pinot Noir, or Blauburgunder / Spätburgunder in German, is a blue grapevine - and, as the German name suggests, the grape comes originally from Burgundy in France.
The grape, which thrives in calcareous soils, is used primarily for the production of red wine, and it is widely regarded as producing some of the best wines in the world. The wine style is often medium-bodied with high fruit acidity and soft tannins. It can be quite peculiar in fragrance and taste, and not least in structure - which may be why it is referred to as "The Grapes Ballerina".
Pinot Noir is also an important ingredient in sparkling wines, not least in champagne since it is fruity, has good acidity and contains relatively little tannins.
The grape is considered quite demanding to grow. The class itself consists of tightly packed grapes, which makes it more sensitive to rot and other diseases.
Pinot Noir changes quite easily and is genetically unstable. It buds and matures early which results in it often being well ripened. Climate is important for this type of grape. It likes best in cool climates - in warm climates the wines can be relaxed and slightly pickled.
In cooler climates, the wine can get a hint of cabbage and wet leaves, while in slightly warmer regions we often find notes of red berries (cherries, strawberries, raspberries, currants), roses and slightly green notes when the wine is young. With age, more complex aromas of forest floor, fungi and meat emerge.
In Germany, Switzerland, Austria and Hungary, it often produces light wines with less character. However, it has produced very good results in California, Oregon and New Zealand.
With its soft tannins and delicate aroma, it is excellent for white fish, chicken and light meat. For the stored wines you can serve small game. Classic duck breast is a matter of course, a Boeuf Burgundy and Pinot Noir are pure happiness.
Pinot Noir loses quality by over-harvesting.
Pinot Noir is prone to diseases, especially rot and mildew. Viruses cause major problems especially in Burgundy.
Pinot Noir are large round grapes with thin skins. Relatively high in alcohol content. Medium rich tannins and good with acid.
As a young person, Pinot Noir has a distinctly fruity character such as raspberries, cherries and strawberries.
A mature Pinot Noir, the taste is different. Cherry goes into plum and prune flavors. It smells of rotten leaves, coffee, moist forest floor and animal wine. This must be experienced.
In warm climates you find boiled plum, some rustic, little acid.
If the grapes are over-grown, the wine will be thin, with little color and flavor.Côte de Val Vilaine On weinlagen-infoFrance Vins de France (Office National Interprofessionnel des Vins ) | Pages Vins, Directory of French Winegrowers | French Wine (Wikipedia)
Wine Scholar Guild vintage ratings
2018 vintage: "marked by a wet spring, a superb summer and a good harvest"
2019 vintage reports
2021: "From a general standpoint, whether for white, rosé or red wines, 2021 is a year marked by quality in the Rhône Valley Vineyards. Structured, elegant, fresh and fruity will be the main keywords for this new vintage."
2022 harvest: idealwine.info | wine-searcher.comChampagne Le Champagne (Le comité interprofessionnel du vin de Champagne) | Grandes Marques & Maisons de Champagne (Union des Maisons de Champagne)
France - When it comes to wine, France stands alone. No other country can beat it in terms of consistent quality and diversity. And while many of its Region, Bordeaux, Burgundy and Champagne most obviously, produce wine as rare, as sought-after and nearly as expensive as gold, there are just as many obscurities and values to be had from little known appellations throughout the country. To learn everything there is to know about French wine would take a lifetime. To understand and appreciate French wine, one only has to begin tasting them. Click for a list of bestselling items from all of France.
Sub-Region:
Champagne - The French region of Champagne (including the cities of Rheims, Épernay, and Aÿ) was the first region in the world to make sparkling wine in any quantity. Today, the name of the region is synonymous with the finest of all sparkling wines, and wine-making traditions of Champagne have become role models for sparkling wine producers, worldwide. Surprisingly, the region of Champagne is now responsible for only one bottle in 12 of all sparkling wine produced. Styles of champagne range in sweetness ranging from an extra brut or brut 0, to the basic brut to demi sec to doux; some houses produce single vintage champagnes and others produce non-vintage (or incorporate wines/grapes of multiple vintages), often to preserve a specific taste; combinations of grape varietals; and colors, including a rosé. There are several sub-appellations, including the Valley of the Marnes river running from Épernay west, Massif de Saint-Thierry north and west of Rheims, Valley of the Ardre, the Mountains of Rheims (between Rheims and Épernay), Côte des Blancs, Côte de Sézanne, and Côte des Bar in the South. Champagne wine only uses three grape varietals (cépages): Chardonnay, Pinot Noir, and Pinot Meunier.ChampagneThe vineyards of Champagne on weinlagen-info |
|
