Champagne Bourdaire-Gallois

Massif Saint Thierry

4 hectares

 

The Massif Saint Thierry is a group of undulating hills and forests that slope off toward the vast plain north of Reims and the Vesle River Valley west of Reims. The massif is home to some 900 hectares of vineyards which are spread throughout a dozen or so villages. Due to the challenging climate, it is the late budding Pinot Meunier which is the favored grape type. The soils have a large portion of sandy clays which offer a distinguishing expression to the area’s champagnes.

 

David Bourdaire shares with his parents 8 hectares situated in and around the village of Pouillon. He produces his champagnes from 4 of those 8 hectares. The family began estate bottling their champagnes in 2001 when they left the coop that David’s grandfather founded in 1951. David’s vineyard is comprised of 85% Pinot Meunier, 10% Chardonnay and 5% Pinot Noir. The oldest part of the vineyard was planted in 1923 and the average age of the vines is 43 years. David farms sustainably, cultivating natural grasses between the vine rows and avoiding chemical fertilizers or pesticides. The vineyard is planted on low yielding root stocks and David vinifies each parcel separately according to the specific stock “porte-greffe”.  David adjusts the dosage level with each disgorgement, often lowering it as the cuvee spends more time “sur lattes”.

 

Brut Non-Vintage is 100% Pinot Meunier harvested from six different parcels.  After a slow and gentle pressing in a traditional Coquard vertical press, the juice is fermented in stainless steel tanks. It undergoes a malolactic fermentation and then rests “sur lattes” for a minimum of 15 months. The dosage ranges from 7g/l to 0g/l decreasing according to progressive disgorgements.

Cuvée Prestige is a blend of 40% Pinot Meunier, 40% Chardonnay and 20% Pinot Noir harvested from five different parcels. After a slow and gentle pressing in a traditional Coquard vertical press, the juice is fermented in stainless steel tanks. It undergoes a malolactic fermentation and then rests “sur lattes” for four years. The typical dosage is 6.5g/l to 2.5g/l decreasing according to progressive disgorgements.

Blanc de Blanc is 100% Chardonnay, a base of 2009 vintage, vinified 50% in stainless steel vat and 50% in barrel. The dosage is 6g/L.

Brut Rose Non-Vintage is 100% Pinot Meunier, a base of 2010 vintage. The dosage is 5g/L.

Vintage 2004 ‘Cuvée Millésime’  34% Pinot Noir, 33% Pinot Meunier 33% Chardonnay. Pinot Meunier & Chardonnay are in part vinified in 7 year old Burgundy barrels,  Pinot Noir in stainless steel vats.  No dosage. 

 

 

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