Paul Clouet produces mouth-filling champagnes based on Pinot Noir from the village of Bouzy. Located on the southern slopes of the Montagne de Reims, the house has been family owned and operated since its inception. Its cuvees, made almost exclusively from grand cru grapes, consistently offer very high quality and excellent value.
10 Rue Jeanne d’Arc, Bouzy +33 3 26 57 07 31
House established: 1907
Estate owned vineyards: 6ha
Total annual production: 50,000 bottles
Paul Clouet Selection Brut NV
40% Pinot Noir, 30% Chardonnay, 30% Meunier. The grapes from this cuvee come from Bouzy, Chouilly (both Grand Cru villages) and Essoyes. Vinified in stainless steel tanks with temperature control. Reserve wines comprise around 15% of the final blend. Aged on the lees for a minimum of two years. Dosage 9g/L.
Paul Clouet Grand Cru Brut NV
80% Pinot Noir, 20% Chardonnay. All grapes come from the Grand Cru villages of Bouzy and Chouilly. Vinified in stainless steel tanks with temperature control. Reserve wines comprise 20% of the final blend. Aged on the lees for a minimum of three years. Dosage 8g/L.
Paul Clouet Rose NV
80% Pinot Noir (including 12% still red Bouzy Rouge), 20% Chardonnay. All grapes come from the Grand Cru villages of Bouzy and Chouilly. This rose is made by assemblage, after the first fermentation is carried out in stainless steel. Ageing on the lees is for a minimum of three years, under classic cork rather than crown cap. Dosage 8g/L.
Paul Clouet Vintage
80% Pinot Noir, 20% Chardonnay. All grapes come from the Grand Cru villages of Bouzy and Chouilly. Vinified in stainless steel, and aged on the lees for a minimum of six years under classic cork. Dosage 6g/L.
Paul Clouet Prestige NV
80% Pinot Noir, 20% Chardonnay. All grapes come from the Grand Cru villages of Bouzy and Chouilly. Vinified in stainless steel, and aged on the lees for a minimum of seven years under classic cork. Reserve wines make up around 20% of the final blend. Dosage 7g/L.
Paul Clouet Bouzy Rouge Coteaux Champenois
100% Pinot Noir from Bouzy. Still red wine produced in the Champagne region is rarely seen abroad, but Bouzy is so well known for the quality of its Pinot Noir that the wine authorities allow the village name to appear on the label. At Clouet, the grapes are inspected and selected on a sorting table, then entirely destalked. They macerate the grapes for 10-12 days during fermentation, and mature the wine for a minimum of two years either in oak barrels or stainless steel, depending on the vintage.
The house owns over 6 hectares of vineyards, the majority of which are in two villages - Bouzy and Chouilly. Both villages have been classified as Grand Cru. There are also additional vineyards in the Vallee de la Marne.
Bouzy is located on the southern slopes of the Montagne de Reims. It enjoys an exceptional geographical and climatic situation, favorable to the cultivation of the Pinot Noir.
Twenty kilometers from Bouzy, the village of Chouilly is located on the eastern part of the famous Cote des Blancs, a preferred site for top quality Chardonnay.
Winemaking takes place at the Bonnaire winery, with the first fermentation in stainless steel. Wines are aged on the lees for longer than the legal minimum, from two to seven years depending on the cuvee. All champagnes are rested for at least six months after disgorgement before shipping, to allow for complete integration of the dosage. Oak is sometimes used in the production of their still red Bouzy Rouge Coteaux Champenois. If so, Clouet prefers barrels with 3-5 years of age, to avoid excessively strong oak flavours.
There is also a 19th century guest house on the estate, Les Barbotines, which is good base for touring the region.
As Champagne critic Richard Juhlin says of Clouet: “Definitely a name to remember!”
The house was founded over a century ago in 1907, in the village of Bouzy, where the Clouet family has been settled for more than a century. The current head of the house is a woman, Marie-Therese Clouet, who took over the estate after her parents, Andre and Marie-Louise Clouet, passed away.
In the 1960s, Marie-Therese Clouet married Jean-Louis Bonnaire, a famous winemaker in his own right at the Bonnaire house in in the Cote des Blancs. The marriage united the two champagne families, and they worked side by side at the estates.
It was Marie-Therese who rechristened the house with its current name in 1992, in honour of her grandfather, Paul Clouet, who worked the estate in the first half of the twentieth century.