JCB by Jean Charles Boisset

Jean-Charles Boisset is a Burgundy native who works across the world's greatest wine regions—from his family domaine in Nuits-Saint-Georges to Château de Pierreux in Beaujolais and De Loach Vineyards in California's Russian River Valley. The JCB Collection he created brings together Old and New World winemaking under one vision. Each wine is named to symbolize something meaningful in his life and wine career. What sets JCB apart is how Burgundy's tradition shapes every bottle: meticulous production, secondary fermentation in the bottle, and careful aging on lees for complexity and depth.

About JCB by Jean Charles Boisset

Jean-Charles Boisset's wine philosophy is rooted in Burgundy, where he was born and raised. His approach to winemaking reflects a deep respect for traditional methods combined with a willingness to innovate across multiple continents. The JCB Collection demonstrates this dual focus: it honours Burgundian heritage whilst drawing on knowledge from estates in the Russian River Valley and beyond.

His Crémants de Bourgogne follow classical sparkling wine protocols: each grape variety undergoes separate vinification in temperature-controlled, stainless-steel tanks using time-honoured techniques. This careful separation allows Boisset to capture the distinct character of each variety before blending takes place in April following harvest. The wines are then bottled in May to begin their secondary fermentation in the bottle—a labour-intensive process that builds complexity over time. All three Crémants rest beneath their sediment for at least twelve consecutive months, with several selections extended well beyond this baseline period.

The naming of each wine reflects Boisset's personal connection to Burgundy and his own story. No. 21 is a four-grape blend of Pinot Noir, Chardonnay, Gamay and Aligoté, referencing the Côte d'Or's département number. No. 69, also a blend of Chardonnay, Pinot Noir, Gamay and Aligoté, marks his birth year and presents as a delicate rosé with expressive red fruit character and a refined mousse. The Caviar Blanc de Blancs comprises Aligoté at 15% and Chardonnay at 85%, with fruit sourced from three separate communes in the region. Taking its name from the elegance of prized caviar eggs, it develops white blossom and citrus on the nose when aged for at least 18 months on its lees, with buttery, brioche complexity emerging on the palate. This meticulous attention to detail, from vineyard to bottle, is why Boisset's wines reward careful tasting.

JCB by Jean Charles Boisset Wines in Our Collection

We stock three distinct Crémants that showcase different expressions of Boisset's winemaking philosophy. The NV JCB No. 21, a traditional sparkling Brut from Bourgogne, demonstrates complexity and earned 90 points from Wine Enthusiast and 91 from Wine & Spirits Magazine. Its four-grape blend creates balance and structure suitable for both aperitif and food pairing occasions.

A delicate rosé expression, the NV JCB No. 69 Crémant de Bourgogne offers softer entry with expressive berry and cream characteristics. Wine Enthusiast awarded it 91 points, whilst Jeannie Cho Lee recognised its refined finish with 92 points, honouring its delicate character. This rosé works beautifully as an aperitif or alongside lighter courses.

The NV JCB Caviar Crémant de Bourgogne Blanc de Blancs is the collection's most complex offering. Tim Atkin awarded it 90 points and Wine & Spirits Magazine gave 92 points, reflecting the additional 18-month lees aging that builds its brioche and buttery depth. The white blossom and citrus profile makes it particularly suited to seafood and elegant entertaining. For those seeking traditional method sparkling with genuine winemaking depth, any of these three wines delivers serious quality at fair pricing.

Food Pairing

Caviar Blanc de Blancs pairs exceptionally well with fresh seafood—oysters, scallops, and white fish—as well as delicate shellfish dishes where its citrus and brioche notes complement rather than overpower. The No. 21 Brut's structure suits richer fare: aged cheeses, charcuterie, and light poultry dishes. No. 69 Rosé works best with cured salmon, Mediterranean vegetables, and soft cheeses where its red fruit character adds vibrancy without heaviness. All three Crémants work as aperitifs or throughout a meal, depending on occasion and cuisine.

Why does Boisset name each wine after something personal?

Each wine name symbolizes an important idea, passion, or moment in Jean-Charles' life and wine career. No. 21 references the Côte d'Or département; No. 69 marks his birth year; Caviar represents elegance and prized quality.

How long are these Crémants aged?

All JCB Crémants age on their lees for a minimum of 12 months. The Caviar Blanc de Blancs receives at least 18 months aging, which adds greater buttery complexity and brioche notes to its profile.

What makes JCB's winemaking approach traditional?

Each grape variety is vinified separately in temperature-controlled stainless-steel tanks. Blending occurs in April post-harvest, wines are bottled in May for secondary fermentation in bottle—the traditional Crémant de Bourgogne method.

Who makes JCB by Jean Charles Boisset wines?

Jean-Charles Boisset, a Burgundy native, creates the JCB Collection. He works across estates including his family domaine in Nuits-Saint-Georges, Château de Pierreux in Beaujolais, and De Loach Vineyards in California's Russian River Valley.

What style of wine does JCB by Jean Charles Boisset make?

JCB specialises in Crémant de Bourgogne—traditional sparkling wines made via secondary fermentation in bottle and aged on lees. Blends use Pinot Noir, Chardonnay, Gamay, and Aligoté. Scores range from 87–89, showing complex, fresh character.

How much does JCB by Jean Charles Boisset wine cost?

JCB Crémant pricing ranges between £18.70 and £20.20 per bottle, depending on the specific cuvée and blend composition.