Raymond Boulard Champagne
The champagne manufacturer Raymond Boulard was founded in 1952 in La-Neuville-aux-Larris. His Cuvée is Vieilles Vignes.
Raymond Boulard is an independent champagne producer.
The Boulard family belongs to the very down-to-earth winegrowers in Champagne. The Boulards have been growing wine in Champagne for 217 years. They still embody the viticulture of Champagne and not the approach of maximising profit through branding. Of course, they are not alone in this, but this type of Champagne winemaker is too much caught up in the chatter of the big houses and their way of marketing champagne as a luxury. Boulard's vineyards are located in different crus, depending on the grape variety. The grapes are brought to the winery in small baskets to keep them whole. Winemakers like the Boulards produce excellent wines, as the winemakers often call their champagnes themselves, which are not necessarily intended for everyday enjoyment. But the wines have nothing boastful about them: the fine aromas of the Boulard champagnes appear pure and clear and give silent pleasure. They are a little bit the opposite of the popping corks. The name Raymond stands for the father of the current owners: he created his first champagne on a tiny surface in 1952. Today his three children manage the 10 hectare estate. Francis Boulard enjoys a wider public: he runs an always up-to-date, informative and humorous blog in which he describes the life of a champagne winemaker. Boulard's vineyards are spread over 10 crus and one Grand Cru site. The three classic varieties Pinot Noir, Pinot Meunier and Chardonnay are grown in the Vallée de la Marne and the Montagne de Reims. The Boulards cultivate a part of the vines certified biodynamically. Francis Boulard in particular is friends with various organic winegrowers and exchanges knowledge and experience with them. The Boulard house produces quite different cuvées and uses different methods of vinification: some wines mature in small wooden barrels, the malolactic fermentation is interrupted for the fresher champagnes and fully carried out for the fuller appearing ones. All champagnes have one thing in common: the fermentation takes place spontaneously with the natural yeasts. This testifies to the healthy condition of the vines and the high standards of Boulard. The wines are thus more difficult to produce, but develop more complex, terroir-influenced aromas with characterful flavours.
Jeanne et Francis Boulard
Route National 44
51220 CAUROY LES HERMONVILLE France
Phone: (33) 03.26.61.50.54
Fax: (33) 03.26.61.54.92