PRESS REVIEW

BOUVET-LADUBAY

2013

SUMMARY

Le Guide Hachette des Vins…………..…………………………….. 2014 4

Gilbert & Gaillard…..........................................…...…………………. 2014 5

Le Guide Bettane & Desseauve des Vins de France…….....

The Financial Express………………………………………………….

2014

January 12th

7

9

The Wall Street Journal……………………………………………….

Deccan Chronicle India……………………………………………….

Indian Wine Academy…………………………………………………

Live Mint & Wall Street Journal……………………………………

Indian Express Indulge…………………………………………….….

Indian Restaurant Spy…………………………………….…….……..

Revue Vinicole Internationale………………………………….…..

Free Times……………………………………………………...………….

December 17th

December

December 17th

December 14th

December 13th

December 12th

December

December 11th

10

11

10

12

15

17

18

20

The Daily Telegraph…………..………………………………………. November 23rd 21

TASTED JOURNAL 100% BLIND…………………………………. November 22

TOP 100 Best Buys by Wine Enthusiast………………………. November 23

Meiningers Weinwelt….……………………………………………… November 24

Gault & Millau Magazine.……………………………………………. November 25

Decanter World Wine Awards.……………………………………. 2013 34

Guide Dussert-Gerber des Vins 2014………………………….. August 26th 35

Restaurants and Food in Cork..…………………………………… August 25th 37

Jameson Fink……………………..………………………………………. August 23rd 40

Handelsblatt…………………………………………………..………….. August 18th 43

Die Zeit……………………………...………………………………………. August 8th 47

Wine Spectator…………..……………………………………………… May 16th 50

TARA………………………….……………………………………………… May 51

TASTED JOURNAL 100% BLIND…………………………………. April 52

La Revue du Vin de France……………………….………………… April 53

Falstaff………………………..……………………………………………… February 54

Good Housekeeping………….………………………………………… February 55

Hugh Johnson’s Pocket Wine Book….…………………………… 2013 56

Oz Clarke Pocket Wine Book……………………………………….. 2013 57

Guide Revel des Champagnes et des Autres Bulles........... 2013 58

HACHETTE 2014 France 2014

Vos notes Gilbert & Gaillard 2014

Vos résultats de dégustation en Français

Maison : Bouvet Ladubay

Contact : Monsieur Eric Laplace

N° Idx : 895

Note : 85/100

Bouvet

Brut rosé

Vin effervescent - Crémant de Loire

Jolie robe rose saumoné. Nez engageant aux arômes de fruits rouges. On retrouve cette tonalité fruitée discrète dans

une bouche à l'attaque souple, assez chaleureuse, ample. Un crémant franc qui gagnera à être bu bien frais.

Note : 90/100

Bouvet-Ladubay

Brut rosé Taille Princesse de Gérard Depardieu - 2010

Vin effervescent - Saumur

Robe rose orangé. Le nez, d'abord fruité, développe des tonalités boisées, grillées de belle facture. En bouche on

apprécie son volume, son attaque fondue, le passage bien conduit des saveurs fruitées aux fragrances boisées. Un

exercice de style réussi.

Note : 90/100

Bouvet

Brut Trésor - 2009

Vin effervescent - Saumur

Robe jaune clair. Nez délicat s'ouvrant sur des notes citronnées, crémeuses puis dévoilant son caractère floral et

minéral subtilement grillé. Belle attaque fondue, à la bulle fine, évolution précise, fraîche, très minérale. Très beau

saumur.

Edition du 18/07/2013 09:59 Page 1/2

Note : 87/100

Bouvet

Brut Saphir - 2010

Vin effervescent - Saumur

Robe jaune clair lumineuse. Nez net et typé associant notes florales, fruits à chair blanche, ananas vert, notes

minérales. Attaque charnue, sur le fruit, évolution nerveuse aux accents minéraux. Un saumur de belle facture parfait

pour l'apéritif.

Edition du 18/07/2013 09:59 Page 2/2

Guide Bettane & Desseauve France 2014

Guide Bettane & Desseauve France 2014

India January 12th, 2014

USA December 17th, 2013

India December 2013

India December 17th, 2013

India December 14th, 2013

India December 13th, 2013

India December 12th, 2013

France December 2013

USA December 11th, 2013

Fermentation is an interesting chemical process that turns grape juice into wonderful wines. But when you take a blend of still wines, add a little sugar and yeast, and cap it off with a crown cap, it becomes truly magical. This is the formula for producing world-class sparkling wine, and the recipe for Champagne, the world’s most popular wine.

The secondary fermentation — which takes place in the very bottle you are drinking from — is what produces the pleasing bubbles and just enough added alcohol to complete the process. The process was an accidental discovery: In the cold cellars of France, fermentation would stop when the temperature dropped too low; then, in the spring, after the wines were bottled, the yeast would go back to work, infusing the wine with lovely sparkling bubbles.

The Champagne region doesn’t own the rights to bubbly, though. It is produced worldwide, with locally available grapes, white and red, and a lot of quality sparkling comes from the U.S. and other countries.

This is our annual look at the local offerings in the sparkling aisle. We bagged up 17 sparklers and tasted them blind, along with appropriate appetizers, and sipped and scored them to help you pick a solid candidate for your holiday festivities or maybe Christmas dinner.

Among the food at our tasting: smoked salmon, chopped liver pâté, an assortment of sushi, prosciutto biscuits, Apalachicola oysters on the half shell, and a homemade shrimp dip. A raspberry-chocolate mousse helped finish the evening, along with the rosés… The Bouvet Rosé was the top pink…

UK November 23rd, 2013

FRANCE November 2013

USA November 2013

Germany November 2013

WEINGUIDE SCHAUMWEINE INTERNATIONAL

« Un des pionniers des vins

effervescents passés en barriques

avec maintenant des notes de bois

discrètes et délicates, le fruit est de

plus en plus présent, un mousseux

avec des contours bien définis et

maitrisés. »

« Construit de façon plus ferme que

Depardieu, complexité du fruit avec

une bonne structure, bois délicat.»

« Ferme, droit et rafraichissant,

fruits agrumes, aromes de biscuits

levurés»

« Puissant, structure bien définie,

saveurs fruitées et végétales»

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Translation of the article in DIE ZEIT (by Gero Von Randow)

August 8th, 2013

Business: Movers and shakers: Patrice Monmousseau?

The Master of Riddling

Sparkling wine from France? The man at the helm of Bouvet-Ladubay has been protecting his

grandfather’s legacy for 42 years – most recently with help from East India BY GERO VON

RANDOW

Is globalization really the steamroller that mows down all regional cultures? Does, to quote Karl Marx

and Friedrich Engels, “no other tie that binds one human to another human being remains than the naked

interest in non-emotional cash payment?” One example that allows us to beg to differ is the story of

Patrice Monmousseau, the head of Bouvet-Ladubay. The company, which is headquartered in Saumur, a

small town on the Loire River, is now owned by East Indian multi-millionaire Vijay Mallya.

Monmousseau refers to Mallya only by calling him “my Indian.”

The company is Saumur makes sparkling wine, which has not been allowed to refer to itself as

champagne since 1927. Bouvet-Ladubay is the most prominent producer of this product in town. “We

export to some 40 countries,” observes Monmousseau. “Our two largest markets are Germany and

France, where we sell 1.5 million bottles a year each.” And India? “China and India have not yet

reached this kind of market saturation, as the local populations drink very little bubbly.”

Monmousseau’s favorite term to use when he talks about his product is bulles, which means bubbles in

English and he sometimes refers to it as bubbly, like the British would.

The company uses the traditional method to make its bubbly, i.e. it is allowed to reach perfection in the

bottle, just like champagne. The only difference is that Monmousseau produces the base wines primarily

from regionally typical grapes, such as the Chenin Blanc and the Cabernet Franc. “My grandfather still

used to transport barrels of base wine from the Loire to the Champagne, which was destined to become

champagne,” reports Monmousseau. “Today all of that has been separated. Fifteen years ago, they even

imposed a law that prohibits labeling our wine “methode champanois.” But actually, that was a blessing

for us. After all, now people found out that what we do here is different – something all our own.” In

fact, many of his best products are not only equivalent to champagne, but have their own special

regional characteristics and they are significantly less expensive.

The company, which was established by Etienne Bouvet in 1851, had previously reached its current

production volumes – back in the belle epoch. However, the downturn began during World War I and in

1932 the company was on the auction block. “My grandfather, who owned a winery in the Touraine

Region, won the auction,” explains Monmousseau “to irk a rival company.” The new company was

under his son’s management and attained moderate success. The grandson, on the other hand – little

Patrice – was educated in Catholic boarding schools to acquire a decent education. At the age of 16, he

did, however, escape the strict priests and instead tried his luck as a car mechanic until he dared to ask

his father to let him work at the latter’s company. His father made him start from the ground up – he had

to clean toilets, stack up boxes. Nevertheless, Patrice made his way up the ranks slowly and was

permitted to sell wines. Ultimately, he was allowed to participate in the assemblage – which is the term

used to describe the blending of various base wines, which aims at ensuring consistent taste and quality

levels.

Family feuds eventually resulted in Bouvet-Ladubay’s sale to Taittinger in 1974. Taittinger was a

champagne manufacturer steeped in tradition, which also owned luxury hotels. Back then, 31-year-old

Patrice had been at the helm of the business for three years. During the sale, his negotiation skills were

so impressive that Claude Taittinger left him in his leadership position. He gave the young man

complete management leeway and he generated ten times the revenues for Bouvet-Ladubay over a

period of 30 years.

Things went well until a dispute arose within Taittinger and “we were suddenly called Starwood in

2005,” remembers Monmousseau. The managers of the American investment fund firm, who owned

Starwood Hotels, “came and told us: >We are not wine experts by any means, so we will sell everything

to the Champagne and will only keep the hotels.< The alarm bells went off in my head when I heard

that. Contrary to what had happened with Taittinger, this would have put our autonomy in jeopardy. It

was quite a battle until I was given the go-ahead to find my own buyer for Bouvet-Ladubay. They

showed me a list, which also had the name of my Indian on it.”

There’s a European economic crisis? Well, that means the French drink even more sparkling

wine.

He came, looked at the business and bought it. He paid EUR 15 million. “Love at first glance,” is how

Monmousseau describes it. Vijay Mallay is apparently a bon vivant who has diamond studs in his ears.

He is the owner of United Breweries and did know a lot about the distribution of alcoholic beverages.

“With him on board, I thought, we can buy a true factory to produce not 3.5 million bottles a year, but

six million. I talked to him about it and he asked: <How do you think we should finance that?>. I said:

<I’ll take out a loan and pay it back myself.>” That’s exactly what happened. Backed by a guarantee

from the large conglomerate, Monmousseau was able to collect the required EUR 12.5 million loan. “I

called the vintners, the banks and the press to a meeting and showed them our plan on a large screen – a

highly automated plant boasting 14,000 square meters and told them: <We can boost our production to

6.4 million bottles a year.> At first, they just laughed and laughed some more.” Today, Monmousseau

has reached the 6.5 million bottles mark and is aiming for 8 million.

The plant, which he calls “Full Metal”, is a single floor industrial hangar structure with a classic

entrance portal, which is reached by way of a palm lined driveway. This is where the base wines are

being stored and turned into sparkling wines. The famous riddling (remuage) of the bottles, which are

stored with their tops facing down, and which was once done manually by master of riddling, is now an

automated process. After all, the movement of the hand performed by the “remueurs” in order to

accelerate the transportation of the yeast into the bottleneck is a simple one and the sole deciding factor

is the timing and the storage angle.

“Have a look at these de-gorging machines. In the past this was brutal manual labor,” explains

Monmousseau. Once the yeast and its by-products have traveled to the bottleneck during the second

fermentation, the bottleneck is shock cooled with ammonia nitrogen. The crown cork is removed from

the bottle top and the ice block containing the yeast is catapulted out of the bottle. The bottle is refilled.

All of these processes are handled by a machine. Even the transportation of the bottles no longer strains

anyone’s back, as these jobs are now handled by yellow robots, which are equipped with powerful yet

sensitive pneumatics. The few workers left at the “Bouvet Full Metal” say “Hello Patrice” when they

pass us by.

More than 6 million bottles per year are now being handled by just 54 employees, of which more than

half work in sales or administrative positions – that is the result of consistent lean management. It would

have been impossible for the business to grow had it not been for this approach. Nowadays, about 80

vintner families who live in Saumur and environs are working for Bouvet-Ladubay. It’s a blessing for

the region. Indian millions, the world market, a medium-sized production facility, small farmers – and it

all works well together.

When the factory was built in 2008, the economic crisis was imminent. According to Patrice, it did not

have an adverse impact on bubbly sales. “During such times, everyone wants to treat themselves –

especially if it is not that expensive.” This is in particular true in France, where the rags write pages and

pages about champagne, foie gras and other delights before any major holiday and where even discount

supermarkets offer oysters right around those days.

Now that we have completed our tour of the plant, we go into town, visit the market and end up in a

bistro. This man is as French as brie, but he has an easy time making fun of the stuck-up ways of many

of the other Frenchmen, who “do not speak English as a matter of principle and who, if they travel

abroad on a vacation at all, might end up in Tunisia and would not dare explore any other place.

France’s vintners are a true exception, they are actual globetrotters.” His wife is from Sweden, his

mother is English. A man with that kind of a background will likely not be able to relate to the notables

of the small provincial town he lives in.

The town reaps numerous benefits from the presence of Bouvet-Ladubay. One reason is that Patrice is a

walking event agency. A car enthusiast, he sponsored the 24-hour race of Le Mans, until new law

prohibited advertising for alcohol at sports events. Hence, he moved on to the arts and literature. Every

year since, Samur has been the venue for a literature festival, which draws an audience of thousands.

Famous and eternally misunderstood authors come here, as do vintners from the region along with their

wines. Lots of ideas take root here; gallons of sparkling wine are served. Sometimes even Gerard

Depardieu stops by, grabs a grilled chicken from the kitchen along with a glass of wine and makes a

brief but interesting speech. The event concludes with a fireworks display, which also matches

Monmousseau’s grandeur. There are tons of loud bangs and the thunder definitely rolls. One time, one

of the walls surrounding Chateau Samur actually collapsed.

Whenever Monmousseau hosts a feast, expect some walls to collapse.

Patrice knows that the bubbly has to be infused with a symbolic charge and that is one of the reasons he

hosts these events. He had the old theater building, which the founder of the company had erected for

his wife in his day, carefully restored – with lots of plush adornments, putti and pomp. The art museum,

which is part of the property, on the other hand, features a modernistic style and houses contemporary

sculptures and paintings. The company also owns an underground cathedral: a gigantic hollow room,

which was cut into the tufa a long time ago to harvest construction materials for churches and castles.

Today illuminated sculptures are on display here, reflecting the town’s history. This is where the base

wines are stored in barrels to ripen.

Whenever Patrice gets to enjoy a quiet moment, he likes to sit in one of the typical flat wooden boats

one sees linger on the Loire. He revs up the engine, opens a bottle, grabs a baguette to eat and some

local charcuterie. Simple joys. A boat moves by slowly, occupied by a grandfatherly type who toasts us

with a glass of red wine. We pass an island that spans four hectares. Patrice owns it and has baptized it

“Free Republic.” He’s appointed famous business partners his ministers. Director Claude Chabrol, for

instance, who passed away in 2010, was the pig leg’s minister, while actress Macha Meril still holds the

position of minister of smiles and their consequences.

At his company, everything focuses on Patrice – according to Patrice. He turned 70 this July. The time

of transition has begun. He had decided to make his daughter Juliette his successor. The 34-year-old

who has the blonde hair of a Swede, studied graphic design in Paris and has previously worked as a

movie producer. She has recently returned to Samur and is the head of the sales department. Soon, all

eyes will be upon her. She will make decisions in the assemblage, on the assortment, the strategy – she

will be the one; not some numbers cruncher in India.

Well over a dozen years ago, liberal entrepreneur Alain Minc wrote a book on “Happy Globalization.” It

earned him a lot of ridicule in France. In Samur, one can take a tour that proves that this phenomenon

does actually exist.

Box:

Sparkling Wine

Production

Wine is the commodity used to make champagne and other sparkling wines. Once must has fermented

into wine, vintners allow the wine to ferment a second time by adding yeast and sugar to bottles and by

sealing them with drown corks. After the fermentation process is complete, they store the bottles with

their necks pointing downward and shake them – either manually or with a machine. As a result, the

yeast settles above the cork. Finally, they immerse the bottles into ice water to freeze the yeast so that it

can be removed. After this step, the bottles are sealed with a champagne cork.

Drinking

According to estimates of the German Wine Institute, more than two billion bottles of sparkling wine

are sold around the globe each and every year. Every fifth bottle is consumed in Germany – an

international record. In 2012, every German drank an average of six 0.75-liter bottles of sparkling wine

based on information provided by the German Federal Statistics Office. The French and the Russians

love their drinks as well. In China and India, consumption is still expected to rise according to

projections of the TNS market research institute. Worldwide, the market is expected to grow by two

percent.

DAILY WINE PICK

BOUVET-LADUBAY

Excellence Brut Rosé

A charming sparkler, with strawberry,

cherry and watermelon �avors, offering

a fresh, lingering �nish that shows a

light bergamot note.

– James Molesworth May 16, 2013

Norway May 2013

France April 2013

!"#$%& '(")* +,-.

Germany February 2013

USA February 2013

UK 2013

Oz Clarke

Pocket Wine Book 2013

UK 2013

Canada 2013