Cedric Bouchard, Roses de Jeanne Cote de Bechalin 2014

Each wine is made only from juice from the first pressing, fermented only with indigenous yeast and cuve aged in the cellar until malos are completed. Cedric looks for an incredibly low 4.25 bar of pressure for the secondary fermentation (for which he uses 17g/l) and bottle-ages for minimum time on the lees (the champagnes are already chock-a-block with flavour!) with zero dosage. He doesn’t like champagnes that are too fizzy, and even though his champagnes are uniquely low pressure and have the gentlest of beads, he prefers them carafed to further take away some CO₂!

Cedric Bouchard has quickly earned a sky-high reputation and his micro-production of champagnes are some of the most sought after in all Champagne. Born into a winemaking family, a passion for wine was awoken in him when he worked as a sommelier and caviste in Paris, and it was only after this in 2000 that he decided to come back to Celles-sur-Ource in the Côte des Bar region and start to make champagnes. His experiences in Paris, tasting wines from many other regions had a profound effect on him and right from the start he decided to work in a manner that’s more Burgundian than Champenois.