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Françoise Bedel
Jouvence
0,75L
The cuvée Jouvence 2012 of the House Françoise Bedel reveals a mouth between velvet and lace, with a healthy and scintillating length.
THE VINTAGES OF Champagne Françoise Bedel
€178.80
Tax included
Expert opinion
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Presentation
Taste
Originality
Quality/Price
The Structure
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Freshness
Harmonious balance between the various components of acidity.
Roundness
Supple, easy-drinking champagne, the acidity doesn't clash with the palate.
Power
Generous champagne with great intensity.
Long on the palate
Champagne aromas linger on the palate.
Tasting
The nose is highly aromatic, expressing notes of peach nectar, poached pear, red cherry and honeysuckle.
The palate offers deeply pronounced stone and orchard fruit flavors. The finish ends on a suave floral note, with impressive depth and length.
Composition
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Terroirs
Marne Valley - Crouttes-Sur-Marne
Clay, silt and marl-limestone
Champagne's subsoil is predominantly limestone (75%: chalk, marl and limestone). This type of subsoil favors soil drainage and the highly distinctive minerality of certain champagnes. The porosity of the chalk makes it a veritable water reservoir, supplying the vines with water.
About this house
Owner-harvesters Françoise BEDEL & Fils cultivate 8 hectares 40 of vines aged between 30 and 60 years. The parcels are spread out on either side of the Marne, Crouttes-Sur-Marne, Nanteuil-Sur-Marne, Charly-Sur-Marne, and Villiers-Saint-Denis. Fernand and Marie-Louise BEDEL were the first generation, and Françoise BEDEL took over part of the estate in 1979. The plots have different sub-soils, which enables us to blend wines according to their terroir, and to produce 'Terroir' cuvées.
L'Accord Parfait
Between Champagne and its dish
Aperitifs
As an aperitif, this chilled champagne is excellent for opening the festivities, provided it is enjoyed in an elegant glass suitable for aeration.
Inputs
This champagne is the perfect accompaniment to light vegetable starters such as warm asparagus, or fish starters such as roasted monkfish.
Dishes
Pair this champagne with a meat dish such as filet mignon with peaches served with tagliatelle with sage butter and baked cherry tomatoes.
Chef's word
Au Cul de Poule is a bistronomic restaurant in Reims. Chef Stéphane Kikel, recognized by the Association française des Maîtres Restaurateurs, concocts fresh, high-quality products with care and passion.
You'll come to Au Cul de Poule for its generous, refined menu, as well as for its remarkably well-chosen wines!
From the same house
On sale on this site
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