Roses de Jeanne

Cédric Bouchard has quickly earned a sky-high reputation and his micro-production of champagnes are some of the most sought after in all Champagne. Born into a winemaking family, a passion for wine was awoken in him when he worked as a sommelier and caviste in Paris, and it was only after this in 2000 that he decided to come back to Celles-sur-Ource in the Côte des Bar region and start to make champagnes. Starting with just one hectare of unpromising north-facing vines (Les Ursules) handed down to him by his father, Cédric embraced a revolutionary philosophy: single vineyard, single variety (mainly pinot noir, although there is also a 100% chardonnay and 100% pinot blanc cuvée), single vintage, cuve ageing, low pressure and zero dosage champagnes – and that’s the way he still works today. Cédric’s approach in the vineyards seeks to maximize quality every step of the way, adopting a respectful and sensitive approach for viticulture, and dramatically restricting yields to an average of around 25hh (the lowest in Champagne). The ubiquitous bouillie bordelaise (sulphur, copper) is sprayed against oidium/mildew and, although the vines have not seen any chemicals for over 10 years, no organic certification will ever be claimed by the free-spirited Cédric. He also employs a team of 40 pickers for his tiny holdings to ensure that every grape is picked at the optimum time.