NV Bochet-Lemoine Cuvée Sélectionnée Brut, Champagne, France (750ml)

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Bochet-Lemoine is a small Champagne house in the village of Cormoyeux, which is part of the 'Magic Triangle' with the villages of Romery and Fleurie la Rivière. Jacky Bochet and Valérie Lemoine farm 8.5 hectares of vines, most of which are in one contiguous plot on a south facing slope just outside the village. The couple have been running the winery for the last twenty years, after taking over from her parents. Jacky is a fourth-generation winemaker from a family with a long history of growing grapes in the region. He takes part in every aspect of the production and assembles the wines himself, making notable Champagnes that are an expression of his vision for the future coupled with a rich winemaking tradition.

A proud récoltant-manipulant—or grower-producer—Champagne Bochet-Lemoine is truly a family enterprise. With just two full time employees, they bring in a team of seasoned grape pickers with over 12 years of experience to help at harvest. They work tirelessly to select the best clusters, leaving the inferior bunches on the vines. A lot of the larger houses harvest 'by the pound', picking quickly and with little attention to the quality of the fruit. Bochet-Lemoine’s attention to detail definitely shows in the finished wine.

The Bochet-Lemoine vineyards are tended using culture raisonnée—or sustainable farming practices. This includes a minimal use of chemicals and no herbicides or pesticides. They rely instead on the use of pheromones to cause sexual confusion in insects, and using grass in between the vines to aid water retention and promote soil health.

Made in the traditional méthode champenoise, this non-vintage bottling is a blend of 50% Pinot Meunier, 30% Pinot Noir and 20% Chardonnay, from three different years with a base wine vintage of 2015. The clusters were harvested by hand and sorted in the vineyard. The varieties were direct pressed and vinified separately in thermo-regulated stainless-steel vats with selected yeasts. Malolactic fermentation followed. The wines were kept on the lees for 5 months, with light racking if necessary. The final blend was assembled the following February and aged on slats for 40 months. The cuvée was disgorged 8 months before release with a dosage of 8 g/L.

Pale gold in color. Inviting aromas of stone fruit and freshly baked brioche. The palate shows flavors of yellow peach, bruised apple, Bosch pear, light toast and dried apricot. Vibrant, with an aggressive yet well-balanced acid core and a fine bead. Beautifully textured and multilayered throughout the medium-long finish.

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