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Champagne Bouché Père et Fils Millésime 2009

Special Price $140.00 Regular Price $150.00
A staggering 12 years on lees for this amazing Vintage Champagne, giving this wine exceptional depth of flavour and complexity. Fresh green apples, toasted and buttered brioche, grilled nuts and citrus. An exceptional Vintage Champagne produced primarily from Premier and Grand Cru vineyards and vintaged in 30% oak. Such was the quality of the fruit, this Champagne was able to be bottled with just 5g/l of residual sugar.
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Bouché Père et Fils Millésime

South Australia

Wine Specs
Variety
Chardonnay, Pinot Noir
Vintage
2009
Winemaker
Nicholas Bouché
Body
Medium
Sweetness
Dry
Drinking Window
Now - 2030
Alcohol %
12
Closure
Cork
Size
750 mL
Biodynamic
No

Six years ago, on a 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, which is also one of 9 villages they source grapes from. 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 12 years on lees (Moet NV is 18-24 months, Dom Perignon generally 8 years).

Unusually our wine buyer, 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 12 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.

Over the last 6 years Bouché have made further refinements in their vineyards, oak program and reserve wine program, such that the new Millésime from 2009 is now bottled with just 5 grams per litre of sugar - a testament to the incredible quality and concentration Nicolas and his team are now producing.

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.

Matt in Prowein & Champagne 2017
Matt in Prowein & Champagne 2017
We packed Matt off to Prowein and Champagne again this year to hunt down some quality reds from Europe and perhaps another Champagne producer or 2 to add to the 3 awesome producers we already import... Click here to see the Champagne houses we currently import and you can check out some articles on our previous expeditions via this search query. Prowein was especially nuts this year, with 6,500 exhibitors from over 60 countries showing their wares (that’s around 4,000 more producers than there are in Australia) and about 60,000 trade visitors tasting and buying.
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