Bouché Père et Fils Cuvée Saphir

$120.00
A staggering 10 years on lees for this amazing Champagne comprised of 40% fruit from the 2005 vintage. 30% has spent time in oak. The wine has also spent 10 years in the bottle on lees prior to disgorgement. Lots going on here - grilled nuts, lemon curd, oyster shell, brioche and white flowers. Poised, delicate and delicious.

Wine Specs

Wine Specs

RegionChampagne, France
WineryBouché Père et Fils
WinemakerNicholas Bouché
Vintage0
Alcohol %12
Size750 mL
BlingNone yet but we like it!

Allow us to prattle on a little more about this...

On our third trip to Champagne we unearthed Champagne Bouché Père et Fils. Champagne Bouché is based in Pierry, a Premier Cru Village located in the Vallée de la Marne, one of 9 villages from which Bouché source their grapes. All told 75% of the fruit used by Nicholas Bouché is of Premier or Grand Cru status, which allows them to produce wines of exquisite quality and fruit definition. These Bouché cuvées then spend between 4 and 10 years on lees, (Moet is 18-24 months, Dom Perignon generally 8 years).

Unusually Matt didn’t have a price list already in hand before meeting with winemaker Nicolas Bouché. So uninformed as to the pricing, Matt settled into tasting these exquisite wines and listening to the story of Bouché Champagne: four generations making Champagne, wines which are generally aged for 4 to 10 years on lees, produced from vines which are up to 60 years of age and are 75% Grand and Premier Cru. Matt groaned, thinking these will retail between $100 and I dunno what? a bottle… there was no way we were ready yet to import a house without at least a couple of products retailing for substantially less than $100 a bottle. The upshot is we don’t really know how they do it but these Champagnes are much more affordable than Matt anticipated and we are delighted to be their Australian Importer.

Time on lees – what does it mean and is longer better? The process of transforming Champagne from a still wine to sparkling occurs via the addition of yeast and sugar (sometimes blended with reserve wines) to the Champagne. After this is done the bottle is sealed and the yeast converts the sugar into a small amount of alcohol and the all important Carbon Dioxide which gives the Champagne its bubbles or mousse. Once all of the sugar has been consumed, the yeast dies. This dead yeast is then left in the bottle for a minimum 12 months before being removed from the bottle before sale. Over time the yeast decomposes in the bottle (autolysis) and sugars and mannoproteins are imparted into the wine which becomes more complex and interesting as a result; aromas and flavours develop such as – yeasty notes, brioche, florals, nuttiness, a creamier mouthfeel and much finer bead. The impact of autolysis is much more profound after the wine has been on lees for 18 months. The more time on lees, the greater the development of flavour and complexity.

That said, there’s no point taking average wine and leaving it on lees for a long time, that would be as pointless as polishing a… only properly intense and flavoursome still wine is worth salting away on lees… and this is what we love about Champagne Bouché; exceptional fruit given extended time on lees in bottle before release…

Customer Reviews

Slipped down the hatch like a little Jesus in velvet pants

Bouché Père et Fils Cuvée Saphir – 10 years on lees, a third of the wine matured in oak, and most of it from the 2005 vintage. I expected lots of complexity, but found lots of richness instead, round and polished bubbles that slipped down the hatch like a little Jesus in velvet pants as they say over there. Serious Fun.

Kim Brebach BWU$20, 20/02/2019
Customer Rating
5/5

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