Paul Clouet
Founded in 1907, Champagne Paul Clouet is a well known and respected Bouzy grower Champagne. Bouzy is a Grand Cru village and one of the best sources of Pinot Noir in Champagne. Paul Clouet produces world class Champagne using Pinot Noir as its main component while respecting traditional production methods.
The Bouzy appellation covers 380 hectares and it is located on the southern side of the Montagne de Reims. Its exceptional location and climate make it ideal to grow Pinot Noir.
Twenty kilometers away from Bouzy is the village of Chouilly, located on the Eastern part of the famous Côte des Blancs, the best site for Chardonnay in Champagne.
Bouzy and Chouilly form part of the seventeen Grand Cru villages in Champagne since 1895. Both areas are renowned for the quality of their soil combined with ideal cliamte to grow exceptional Champagne grapes.
The Clouet family settled in Bouzy over a century ago and Marie-Thérèse Clouet-Bonnaire continues the work begun in the first half of the twentieth century by her grandfather Paul Clouet.
As a tribute to Paul Clouet, Marie- Thérèse makes wines with grapes grown in Chouilly and Bouzy with the help of her husband Jean-Louis Bonnaire, famous winemaker of the Côte des Blancs, in his equally famous Cramant estate.
Paul Clouet is an independent wine producer.
As a Récoltant-manipulant, Grower Champagne, Paul Clouet guarantees continuity in the style of the wines by controlling each step of the champagne elaboration from wine growing to wine making.
The art of blending
Pinot Noir is essential for all Paul Clouet blends. Pinot Noir is used in every Champagne produced on the estate; proportions vary with the type of wine that is sought.
Following the primary alcoholic fermentation, all Paul Clouet wines undergo a secondary malolactic fermentation to give them body and character even when they are still young.
Fermented and aged in stainless-steel vats where temperature is closely controlled and ultimately preserve the grape’s primary aromas.
After bottling, the wines will age on lees for a minimum of 2 years for the non-vintage cuvées and a minimum of 5 years for the vintage cuvées. After disgorging, the wines will rest for at least 3 months.