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Location: France, Champagne, Vallée de la Marne
Winemaker: Christian Bourmault
Grapes: 67% Pinot Noir, 23% Chardonnay, 10% Meunier
Disgorged: 7/24/24
From Weygandt-Metzler: Originally from the Department of Sarthe, Ernest Bourmault came to Champagne in 1865, where he married Hermance Roudeaux, daughter of Joseph Roudeaux. From Joseph, Ernest and Hermance received a parcel of vines in Cuis, next to Cramant.
Two generations later Christian Bourmault assumed the domain from his father. Today Christian, his wife Yveline, and their son, Anthony, have 6.5 hectares, with most in Cuis (a terroir important for Bollinger), but also nearly one hectare in Avize (the Clos Bourmault) and small holdings (where part of the Hermance cuvée is sourced) in Mareuil le Port, Cerseuil and Leuvrigny (Krug has significant holdings here).
Viticulture is essentially organic for all vines and certified as such in the Clos Bourmault. Fermentation utilizes only indigenous yeast. Aging occurs entirely in barrique, except the Hermance, which is a third barrique. Bottling is set 10 months after vinification, followed by a minimum 36 months sur latte.
Location: France, Champagne, Vallée de la Marne
Winemaker: Christian Bourmault
Grapes: 67% Pinot Noir, 23% Chardonnay, 10% Meunier
Disgorged: 7/24/24
From Weygandt-Metzler: Originally from the Department of Sarthe, Ernest Bourmault came to Champagne in 1865, where he married Hermance Roudeaux, daughter of Joseph Roudeaux. From Joseph, Ernest and Hermance received a parcel of vines in Cuis, next to Cramant.
Two generations later Christian Bourmault assumed the domain from his father. Today Christian, his wife Yveline, and their son, Anthony, have 6.5 hectares, with most in Cuis (a terroir important for Bollinger), but also nearly one hectare in Avize (the Clos Bourmault) and small holdings (where part of the Hermance cuvée is sourced) in Mareuil le Port, Cerseuil and Leuvrigny (Krug has significant holdings here).
Viticulture is essentially organic for all vines and certified as such in the Clos Bourmault. Fermentation utilizes only indigenous yeast. Aging occurs entirely in barrique, except the Hermance, which is a third barrique. Bottling is set 10 months after vinification, followed by a minimum 36 months sur latte.