Francis Boulard, representing the sixth generation of the Boulard family engaged in viticulture, began quickly to deal with grapes and wine: at the age of 14, led by his grandfather Julien, held the reins of the horse attached to the plough, employed in the 2 hectares of the Boulard Frères property. The entry into the company of Francis’ father, Raymond, gave a significant boost with the beginning of the production of privately bottled champagne (before the still wines were sold to the great maison). The second half of the seventies heralded new developments: in 1975 Francis became responsible for winemaking and in 1979 the family officially established the Raymond Boulard & Fils estate. Today the Raymond Boulard winery no longer exists and the only heir to this great tradition is Francis who, together with his wife Jeanne and his daughter Delphine, took over the property managing it under the brand Champagne Francis Boulard & Fille. Following his ideas Francis has slowly converted the vineyard approaching according to organic and biodynamic principles abandoning synthetic chemicals, following the lunar calendar to plan the interventions in the vineyard and helping the spontaneous growth of the grass between the rows.
This Les Rachais Rosé is a champagne made with pure pinot noir carefully hand-picked at the time of maximum sugar development. The grapes macerate for 10-12 hours before being softly crushed, then the juice remains for a short time in contact with the skins, according to the Rosé de saignée production techniques. The spontaneous alcoholic fermentation (with indigenous yeasts) is followed by malolactic fermentation in oak barrels of more than 10 years of various sizes, in contact with fine lees, with batonnage in the appropriate days according to the lunar calendar. The final bottling takes place without clarification or filtration.
The 2009 Intense and brilliant rose vintage shows a very fine and persistent perlage with scents of small berries, pomegranate, cherry grenadine, pink grapefruit, dried violet and rose petals, butter, nuts and bread crust. The mouthfeel is well balanced between creaminess and freshness, with iodine hints and a perlage that “illuminates” the palate and leads to a delicately floral closure.
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