Auguste Boizel founded its Champagne House in 1834 at the age of 33. Him and his wife Julie Martin, a descendant of a long line of winegrowers established in Aÿ since the 16th century, decided to devote themselves and invest everything into the great Champagne adventure. The couple were among the first in Champagne, to apply a label on their bottles. Through enthusiasm and perseverance, they managed to create fine champagnes and their reputation gradually grew in France and abroad.
After the death of Auguste in 1876, his son Edouard became president at the age of 32. He too married in 1865 a lady from Aÿ, Adèle Camuset, descendant from the Camuset Champagne house, founded in 1796 during the French Revolution. Edouard and Adèle added their touch to the House’s style by reducing the dosages (amount of sugar added after disgorgment) and elaborationg the House’s first true Bruts. At the time, Champagne was usually consumed very sweet. At the request of the English, Champagnes would be sweetened less and less.
In 1918 Jules succeeded his father Edouard.With his wife Louise, they concentrated on refining non-vintage Brut Champagnes, which became more and more delicate and authentic. This enabled the House to be the suppliers to great Paris’ establishments such as Maxim’s and le Royal Monceau. Jules also grew exports to Belgium and Switzerland, and even to Australia.
In 1929, a historical vintage for Champagne, the House’s introduced its first Blanc de Blancs champagne, a very unusual choice at the time.
In 1945 René Boizel took over the company which had been rocked by the crisis of 1929 and the Second World War. Supported by his Dutch wife, Erica, he devoted the first years to the difficult task of rebuilding the stocks, vital for the company’s sustainability. He then commited himself to the reconquest of new markets. He successfully grew sales in Europe – Belgium, the Netherlands, West Germany…
In 1972, following the tragic deaths of René and his son Eric, his daughter Evelyne and son-in-law, Christopher, returned to Champagne to train themselves in the business with the invaluable assistance of the cellar master, Marcel Carré.
In 1994 Evelyne and Christophe decided to join Lanson-BCC, the second largest champagne group, allowing to promote the harmonious development of Boizel while preserving both the spirit of excellence and the Boizel family tradition.
Today Evelyne Roques-Boizel runs the House and continues its tradition, developing great Champagne wines. As she puts it, “is simply a matter of passion!” Boizel’s sixth generation is now also actively involved with Florent and Lionel having joined the House.
The involvement of the family in all stages of production, from the vine to the glass, and Boizel’s deep roots in Epernay, in the heart of Champagne, are two major strengths for the House.
This love for Champagne and the passionate pursuit of finesse, character and elegance in the wines are authentic family values.
Boizel Champagne can’t be found in supermarkets nor in specialist stores in France. Boizel is the first house for mail order on the French market. It distributes its cuvées with the help of merchants abroad.
Champagne Boizel has a heritage of more than 175 years. The house style is quite traditional, mature and rich in personality with a notable Pinot Noir character.
As it has no vineyards, relationship between winemakers and Boizel is close to obtain the best raw material from grands et premiers crus in September. Materials are always well elaborated with a beautiful density and a dosage which is able to highlight the minerality and fruit.
Only the first pressing, the cuvée, the finest juice will be selected for the Boizel blends. In the ultramodern winery, all the vats are made stainless steel, the temperature is maintained at 18° throughout fermentation, in order to preserve the natural aromas. Boizel allows malolactic fermentation of its wines, resulting in a more supple texture.
For vintage champagnes, Boizel vinifies in oak barrels a small percentage of Grand Cru wines.
Boizel keeps its cuvées in cellars for at least three years, twice what is required by law for non-vintage champagnes. The vintage blends require an even longer period: their aromas do not unfold completely until five to seven years have passed.
Similarly, after dosage, Boizel insists on a resting period of a few months.