champagne bedel Jouvence

Françoise Bedel
Jouvence (EN)


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

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Expert opinion

Discover the note





Champagne Note 90

The Structure

Discover the structure of this Champagne


Harmonious balance between the various components of acidity.


Supple, easy-drinking champagne, the acidity doesn't clash with the palate.


Generous champagne with great intensity.

Long on the palate

Champagne aromas linger on the palate.


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.


Discover the DNA of this wine

Grape varieties-Champagne


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

Champagne cheese plate


As an aperitif, this chilled champagne is excellent for opening the festivities, provided it is enjoyed in an elegant glass suitable for aeration.

Champagne Aperitif Plate


This champagne is the perfect accompaniment to light vegetable starters such as warm asparagus, or fish starters such as roasted monkfish.

Champagne dinner plate


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

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