Boizel


Boizel Brut Rosé|Brut Rosé|NV

Descriptors & Texture

Descriptors & Texture


Creamy

Winemaking

Winemaking


Aged 3 Years on Lees

Stone Fruit

Stone Fruit


Red Cherry

Tropical Fruit

Tropical Fruit


Watermelon

Red Fruits

Red Fruits


Pomegranate Strawberry

Nut

Nut


Almond

Epernay

Epernay

What to expect


A delicate rosé that proclaims pinot noir in gentle tones of pomegranate, watermelon, strawberry hull and red cherries, framed in a creamy mouthfeel and subtle almond meal notes derived from three years on lees. Tannin grip is firm yet fine and well-poised for its restrained mood.

Technical details

50% pinot from Cumières and Les Riceys; 30% meunier; 20% chardonnay from Vertus, Chouilly and Nogent-l’Ábbesse. 20% reserve wines; 3 years on lees; 8% pinot noir red wine; 8g/L dosage

Tyson Stelzer- THe Champagne Guide 2018-2019

About the house

Evelyne Roques-Boizel is the fifth generation to head Boizel. Seven hectares of estate vineyards are complemented with long-term contracts with growers in about 50 villages, boosted in 1994 after an injection of funds from the Lanson-BCC group. Boizel’s clean, fruity style is achieved through fermentation in stainless steel vats at 18°C, full malolactic fermentation, and long ageing of non-vintage cuvées of at least three years. Vintage wines are aged five to seven years, after a small proportion of vinification in barrel. Back labels declare the blend and disgorgement date.

 

Food suggestion

With more delicate styles of Rosé, we love the idea of Japanese food, especially seared Tuna with some miso and light soy. We also like the idea of Seafood marinara pasta with prawns and shellfish.

 

$124.99

Club Price $117.80 (?)

Descriptors & Texture

Descriptors & Texture


Creamy

Winemaking

Winemaking


Aged 3 Years on Lees

Stone Fruit

Stone Fruit


Red Cherry

Tropical Fruit

Tropical Fruit


Watermelon

Red Fruits

Red Fruits


Pomegranate Strawberry

Nut

Nut


Almond

What to expect


A delicate rosé that proclaims pinot noir in gentle tones of pomegranate, watermelon, strawberry hull and red cherries, framed in a creamy mouthfeel and subtle almond meal notes derived from three years on lees. Tannin grip is firm yet fine and well-poised for its restrained mood.

Technical details

50% pinot from Cumières and Les Riceys; 30% meunier; 20% chardonnay from Vertus, Chouilly and Nogent-l’Ábbesse. 20% reserve wines; 3 years on lees; 8% pinot noir red wine; 8g/L dosage

Tyson Stelzer- THe Champagne Guide 2018-2019

About the house

Evelyne Roques-Boizel is the fifth generation to head Boizel. Seven hectares of estate vineyards are complemented with long-term contracts with growers in about 50 villages, boosted in 1994 after an injection of funds from the Lanson-BCC group. Boizel’s clean, fruity style is achieved through fermentation in stainless steel vats at 18°C, full malolactic fermentation, and long ageing of non-vintage cuvées of at least three years. Vintage wines are aged five to seven years, after a small proportion of vinification in barrel. Back labels declare the blend and disgorgement date.

 

Food suggestion

With more delicate styles of Rosé, we love the idea of Japanese food, especially seared Tuna with some miso and light soy. We also like the idea of Seafood marinara pasta with prawns and shellfish.