Jean-Philippe Bosser

Champagne Jean-Philippe Bosser is in Hautvillers. The village is a Premier Cru of the Grande Vallée de la Marne and is known for its abbey, where Dom Pérignon worked. The family estate is a small grower with a long history.

Four generations in Hautvillers

The Bosser family has worked its vineyards since the start of the 20th century and decided in 1933 to make its own champagne. Jean-Philippe Bosser is the fourth generation. He followed his grandfather and his father and has run the family business since the 1970s. The house's website speaks of his 64th harvest this year. According to the Guide Hachette, he handed the estate over to his daughter Christelle in 2019.

Vineyards, grape varieties and way of working

The plots lie on the slopes of Hautvillers, on a terroir classified Premier Cru. The village sits at the centre of an amphitheatre above a chalk slope, covered by layers of clay and sand. The grapes grown are Chardonnay, Pinot Noir and Meunier. The work in the vineyard carries two certifications: Viticulture Durable en Champagne and Haute Valeur Environnementale. An organic certification, on the other hand, is not mentioned. There is no verified information on the vineyard area.

The cuvées

• Brut Tradition: the house's emblematic cuvée, made up of 50% Meunier, 30% Chardonnay and 20% Pinot Noir.
• Cuvée Prestige Premier Cru: 40% Chardonnay, 40% Pinot Noir and 20% Meunier, with 10% reserve wine. The house calls it its flagship.
• Other champagnes: Blanc de Blancs Premier Cru, vintage champagne (currently the 2018 vintage), Brut Rosé and Demi-Sec. There is also a Ratafia champenois.

Gault&Millau rated the 2012 vintage (Millésime, 1er cru, 90 out of 100 points).

Visiting and tasting

The family receives visitors in the tasting room at 109 Rue de Bacchus. A cellar tour or tasting can be booked online. The Parc naturel régional de la Montagne de Reims gives 11 to 16 euros for three samples and from 25 euros for a visit with tasting. Please check prices and opening hours with the estate in advance, as the house recommends making sure it is open on the day of your visit.