![\"Champagne](\"https:\/\/www.jeanboucton.com\/wp-content\/uploads\/2019\/10\/35mm_Bw_10-1024x699.jpg\")
<\/p>\nFor the uninitiated, it can be easy to view the Champagne-making world as endlessly glamorous\u00a0and fashionable. While there certainly is that side to it, at its heart it\u2019s a farming job. Winemakers\u00a0are at the mercy of the seasons and nature, which means things can go wrong in an instant.<\/p>\n
After France\u2019s exceptional 2018 vintage, what does this year\u2019s harvest hold in store?<\/p>\n
The harvest period may be fraught with hard-work and at times adverse weather conditions, but\u00a0it\u2019s also a very special time of year. It\u2019s the only time when the whole family is together. For\u00a0Jean Boucton Champagne, that means even those who aren\u2019t involved in the family business\u00a0lend a hand.
\nDays begin early at around 7 am with a meeting at the \u2018vendangeoirs\u2019, or literally, \u2018the harvest\u00a0place.\u2019 From here the team of harvesters head out into the vineyards, a mix of family, friends\u00a0and local seasonal workers.<\/p>\n
Around 9 am the harvesters will hear the welcome call, le \u2018casse croute\u2019, or breakfast break. But\u00a0this isn\u2019t your average breakfast. In almost ceremonial-like style harvesters will stop picking and\u00a0place their baskets on the floor. In lieu of a breakfast table the door of an old chariot is used, it\u2019s\u00a0the same one that\u2019s been used for as long as we can remember. Makeshift table
\nlegs come in the form of large, sturdy grape cases. Then it\u2019s on to dressing the table with\u00a0glasses, cutlery, and most importantly, the food. Fresh bread, cheeses, and charcuterie are\u00a0piled high and washed down with black coffee. There\u2019s a box of candies for afters, then it\u2019s back\u00a0to the harvest.<\/p>\n
After a morning of hard work its back to the vendangeoir for lunch around 12 pm. Harvesters are\u00a0greeted with a small aperitif and then it\u2019s time to eat. The dishes are simple French fare but\u00a0suitably hearty. Lunch is followed by a quick coffee, then it\u2019s back to the fields around 1:30 pm\u00a0for a long afternoon of work.
\nOnce the grapes have been picked they are stored in cases and transported to the cellars to be\u00a0pressed.<\/p>\n
The same regimented attention is applied to turning grapes into wine.
\nIn Champagne winemakers can only pick a limited amount of grapes per hectare (\u2018appellation\u2019),\u00a0then everything is organised according to its type and terroir.
\nAfter it\u2019s sorted it\u2019s pressed into a unit of juice called the marc, 4000kgs of grapes.\u00a0The first press is called the Cuvee and is the best juice, which is used in higher quality\u00a0champagnes.<\/p>\n
<\/p>\n
In all Jean Boucton Champagne\u2019s, Cuvee Chardonnay is a large part of the blend, and it\u2019s\u00a0distinctly fresh and elegant.
\nJean Boucton Cuvee Blanc de Blancs is the house\u2019s signature champagne and has been\u00a0served at exclusive cocktail parties and events like Polo in Windsor.
\nThere\u2019s a feeling of comradery and energy in the fields, the village, and even the entire region\u00a0during harvest time. The end of the day is signalled by an aperitif at the vendangeoir, giving\u00a0harvesters the chance to catch up with family and go to the cellars to try the freshly pressed\u00a0juice.<\/p>\n
Work started on the mid September. Expectations are high for this years harvest. Conditions have been challenging as in other part of France but don\u2019t rule out a vintage year\u2026<\/p>\n","protected":false},"excerpt":{"rendered":"
For the uninitiated, it can be easy to view the Champagne-making world as endlessly glamorous\u00a0and fashionable. While there certainly is that side to it, at its heart it\u2019s a farming job. Winemakers\u00a0are at the mercy of the seasons and nature, which means things can go wrong in an instant. After France\u2019s exceptional 2018 vintage, what […]<\/p>\n","protected":false},"author":3,"featured_media":596,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-724","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-artdeviechampagne"],"acf":[],"yoast_head":"\n