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.
Among the very down-to-earth winegrowers in the Champagne belongs to the Boulard family. The Boulards have been growing wine in the Champagne region for 217 years. They still embody the viticulture of the Champagne region and not the approach to maximize profit by branding. Of course, they are not alone in this, but this kind of vintners in the Champagne region are much too much caught up in the chatter of the big houses and their way of Champagne to market as a luxury. Boulard vineyards are located in different crulages - depending on the grape variety The grapes are brought to the winery in small baskets so that they remain whole. Winemakers like the Boulards produce excellent wines, as the winemakers often refer to their Champagnes, which are not necessarily for everyday enjoyment. Only the wines have nothing boastful: pure and clear appear the fine flavors of the Boulard - champagnes and give quiet pleasure. They are a bit of an antithesis to popping corks. The name Raymond represents the father of the current owners: he produced his first champagne in 1952 on a tiny plot of land. Today, his three children farm the estate, which covers a good 10 hectares. Francis Boulard enjoys greater publicity: 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 farm part of the vines in a certified biodynamic way. Francis Boulard in particular is friends with various organic winemakers and exchanges knowledge and experience with them. The house of Boulard produces quite different cuvées and applies different methods of vinification: some wines are aged in small wooden barrels, malolactic fermentation is interrupted in the fresher champagnes and fully passed in the fuller appearing ones. All champagnes have one thing in common: fermentation takes place spontaneously with the natural yeasts. This is a testament to the healthy state of the vines and Boulard's high standards. The wines are thus more difficult to make, but develop more complex, terroir aromas with character.
Address:
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