Every detail counts when it comes to creating sincere and authentic Champagnes. Champagne Boizel’s artisan approach goes hand and hand with its constant quest for excellence and progress. The Boizel House places the emphasis on high standards during every stage of the winemaking process, from the vineyards right through to the cellars. Compromise is simply never an option. Every day Florent and Lionel Roques-Boizel strive to create the highest quality wines possible and make the right decisions for the future of this family Champagne House which will soon be marking its 200th anniversary.

Winemaking

Joyau is crafted exclusively from Premier and Grand Cru grapes: Pinot Noir grapes from Mailly, Cumières, and Chigny-les-Roses, and Chardonnay grapes from Avize, Chouilly, and Vertus. Only first press juice is used to craft this very great Champagne. After long ageing in the cellars, the wine is very lightly dosed in order to bring out the distinctive character of this great year.The Joyau cuvée was created in 1961. The House’s prestige cuvee was first created under the aegis of René Boizel, who chose the exceptional and memorable 1961 vintage to launch his Joyau.

Tasting notes

To look at, this wine has a sparkling gold hue with long-lasting little bubbles. The bouquet opens up with a wide range of elegant and generous aromas. It presents finely balanced hints of almond, frangipane, candied orange, and brioche. On the palate, the wine is complex, with a beautiful intensity, supported by a silky, refined texture. And it delivers the elegant pastry notes promised by the bouquet. The richness of the aromas is combined with delicacy, and the fullness with freshness, in a dazzling finish.

Food pairing

Joyau 2008 is ideal for fine dining; pair it with a fattened Bresse chicken with girolle mushrooms, a braised suckling pig from Bigorre, a tajine with dried fruit…