Boizel : Joyau Extra Brut 2013

Characteristics and Tasting Tips for the Joyau Extra Brut 2013 by Boizel

Tasting

Appearance
This Champagne reveals a deep golden hue, enlivened by a fine, steady effervescence, reflecting a long maturation on the lees in the historic cellars of Épernay.

Nose
The nose unfolds with richness and precision, revealing notes of white and yellow fruits (pear, vineyard peach, candied mirabelle plum) mingled with candied citrus zest. The aromas then evolve towards more developed nuances of fresh hazelnut, toasted bread, pastry and honey, typical of prolonged autolysis.

Palate
The attack is ample and silky, carried by a generous texture and a vibrant acidity that structures the whole. The palate, linear and taut, extends into a long, slightly saline finish with beautiful aromatic persistence.

Food and wine pairings

This Extra Brut Champagne is ideally suited to noble seafood, such as delicately prepared shellfish or crustaceans, as well as refined poultry served with delicate sauces. Its aromatic complexity also allows it to pair beautifully with mushroom dishes, where the wine's toasty, grilled notes find a natural echo.

Serving and cellaring

The Joyau 2013 is served chilled, in a tulip-shaped glass that allows its complex aromas to express themselves fully. It is advisable to take it out a few minutes before tasting so that the bouquet can open up completely. As no official information on a precise cellaring window is available, it should be enjoyed under good storage conditions, away from light and at a constant temperature.

Boizel Joyau 2013: a Champagne from Grand Cru and Premier Cru Vineyards Born on the Chalky Terroirs of Épernay

The estate

Founded in 1834 in Épernay by Auguste Boizel and Julie Martin, the House of Boizel has established itself as a family signature of Champagne, a pioneer in the creation of brut Champagnes and blancs de blancs. Today led by Florent and Lionel Roques-Boizel, representing the sixth generation, the House combines extended ageing on the lees with a rigorous selection of crus. Part of the Lanson-BCC group since the 1990s, Boizel has retained family management and a distinct identity, centred on the precision of its blends.

The vineyard

The Joyau 2013 comes exclusively from Grand Cru and Premier Cru vineyards of Champagne, spread across several outstanding terroirs. The Pinot Noir grapes come from Mailly and Chigny-les-Roses, in the Montagne de Reims, as well as from Aÿ, in the Grande Vallée de la Marne. The Chardonnays are harvested in Avize and Oger, emblematic villages of the Côte des Blancs, as well as in Cuis, renowned for the finesse of its white grapes. These terroirs, marked by the chalky soils characteristic of the region, give the wine its mineral tension and salinity.

The vintage

The year 2013 stands out for a cool spring followed by a sunny summer, conditions that favour a slow ripening of the grapes. This prolonged growing cycle allows the fruit to develop beautiful aromatic complexity while retaining a marked acidity, the source of the elegance and freshness characteristic of this vintage.

Winemaking and ageing

The creation of the Joyau 2013 is based on gentle pressing and plot-by-plot vinification, with each cru and each grape variety vinified separately in order to preserve its singularity. Around 10% of the blend is vinified in old casks, providing structure and complexity without overly marking the aromatic profile. The Joyau 2013 then benefits from more than ten years of maturation on the lees in the historic cellars of Épernay, a long ageing that fosters the development of its texture and aromatic palette.

Grape varieties

This blend combines 55% Pinot Noir and 45% Chardonnay.