Who makes it
Marcellin Beaufort and his son Herbert began bottling Champagne together in 1929. The Beaufort family had cultivated wine grapes in Champagne since the 16th century, and Herbert's son Henri with his grandsons Hugues and Ludovic continue the family tradition today.
The estate owns 13 hectares, with 10 hectares planted to Pinot Noir and 3 hectares to Chardonnay. Fruit is hand harvested and handled at the property. The Champagne wines use traditional bottle fermentation and remain on lees for 18 to 24 months. Lees are spent yeast cells, and contact with them can add texture and breadlike notes.
Where it grows
Bouzy lies in southern Champagne and has been classified as a Grand Cru village since 1895. In Champagne, Grand Cru is a village classification rather than a designation for one individual vineyard. The house's sparkling wines carry the Bouzy address, while Bouzy Rouge is a still red wine in the range.
What they make
Carte d'Or Brut Grand Cru is dominated by Pinot Noir, with a pale gold colour and graceful bubbles. Blanc de Blancs Mélomane is pure Chardonnay from Grand Cru Bouzy, with a gold green robe, delicate bubbles, and a fine persistent mousse. Marcellin Extra Brut Grand Cru is a vintage Extra Brut made without liqueur and from pure Pinot Noir, with a very fresh style and an authentic Bouzy bouquet.
Brut Grand Cru Rosé is also pure Pinot Noir, fine, nervous, and powerful, with a marked robe. Bouzy Rouge is a still red Pinot Noir with oak élevage. Bouzy Rouge 2018 has a rare ruby coloured robe.