HERBERT BEAUFORT CHAMPAGNE
In the 16th Century the Beaufort family was already producing wine in the Champagne region of France. In 1929 Herbert, and his father, Marcellin began to make award winning champagne. Today, his son Henry and greatsons Hugues and Ludovic cultivate just 10 hectares of Pinot Noir and 3 Chardonnay, barely over 30 acres of prime vineyards in Bouzy- southern Champagne.
In the 6th century, Count Atilla, the Seigneur of Pagus – gave to Saint Basles the lands of Bouzy. Bouzy became famous during the Sun King Century, and even Louis the Fourteenth was known to prefer these wonderful wines of Champagne over any other area. The first Champagnes were marketed with “CRU” and where it came from. During the 18th and 19th Centuries you could fine “Fine Fleur de Bouzy” on a label. Things changed with marketing and labels during the Industrial Revolution and by the 19th Century, specifically the 1930’s Bouzy as an appellation reappeared on Champagne labels. Since 1895 Bouzy has been classified among the 17 Grand Cru Villages in Champagne. Recognized for the quality of their soil and the specificity of their climate, these vineyards have exceptional conditions to produce superior quality grapes. On thick, chalky sediment, the vineyards of Bouzy cover 381 hectares facing South on the Reims Mountains.
Before Champagne was “discovered” and bottle fermentation was put into practice, the Champagne region produced red and white wines that naturally fermented during the Spring. Reims Mountain, and in particular Bouzy, is protected and carries an exceptional microclimate.
What makes Champagne unique, beside the terroir? After the first fermentation- where the juice is just a still wine, fermented dry, the wine goes through assemblage or a blending process. Juice from previous vintages is added, and then a secondary fermentation process begins. The Liqueur de tirage (a mixture of yeast and sugar) is added and the wines are placed in thick glass bottles with a sealed cap, in a cellar to ferment. This is a natural process of alcohol and carbon dioxide creating its magic to form bubbles. After at least several months of aging in these bottles (some Champagne houses age for years- which imparts a yeasty, toasty flavor) the secondary fermentation process is complete. The next part of the process is called riddling or remuage. The bottles are kept upside down at an angle and each day are given a 1/8 turn. This process can be done by hand –more expensive, or by machine- also an initial expense/investment. This procedure forces the dead yeast cells down so they can be more easily removed. The removal of the dead yeast cells is called disgorgement. In this process the bottle neck is frozen causing a plug of frozen dead yeast cells. The cap is removed and the carbon dioxide causes the plug to explode – in effect “disgorging” the dead yeast cells with very little loss of the wine. Finally, the dosage, often a well- kept secret at many Champagne Houses, a mixture of still wine is added and will make the Champagne either Brut Nature, Extra Brut, Extra Dry, Semi Dry or Doux (sweet). Then the Champagne is corked and covered with a cage to prevent the internal pressure from the carbon dioxide “popping” the cork.
These stringent processes are why Champagne prices are usually a bit higher than other sparkling wines made using different methods. If you see the word “Charmat” on a sparkling wine label, it means the secondary fermentation was done in a tank, and not in the bottle. All Champagne (from the Champagne region) undergo secondary fermentation in the bottle. This is called Methode Traditional or Method Champenoise. It is rumored the famous Benedictine Monk Dom Perignon “discovered” Champagne, which is not really true. Though he pioneered many techniques in both still and sparkling winemaking, his discovery of bottles in the cellar popping their corks from the carbon dioxide and declaring he was “tasting the stars” is linked to an advertisement for the Champagne during the 19th century. Though if you’ve ever tasted a fine champagne with minute bubbles, it feels like you are drinking stars!
The difference between “vintage” Champagne and “non-vintage” Champagne is that vintage is made with grapes from one particular harvest year, and must be aged a minimum of three years, while non-vintage is a blend of base wines from different years. Non-Vintage Champagne is aged for 15 months minimum.
Cuvee Yllen Rose’ by Herbert Beaufort
This fine Premier Cru Champagne is made from 100% Pinot Noir grapes, the current release is from the base year of 2014 and was disgorged at the end of 2017. Harvest is done by hand and the fruit is all handled at the estate. The vines are about 40 years old and the wine is aged 18 to 24 months on the lees. The nose is cherries, rhubarb and rye bread, while the palate delivers the deep clay soil, and orange peel; it is full bodied and frothy with bright acidity and a long, complex finish.
To enjoy a Champagne form a boutique house that is an estate from such a fine region as Bouzy is indeed a treasure. We give it three bones.
Stop by and check out our premium selection of vintage and non-vintage Champagnes, Premier Cru, or other sparkling wines for all of your holiday celebrations.
Cheers!
By CRBrown
