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L’Anecdote 2019 is made from a micro-vinification of Chardonnay coming from two lieu-dits*: Lieu-dit “Les Varosses”, in Cuisles, and Lieu-dit “Les Terres Rouges”, in Jonquery. These small parcels of land are specially recognised for their deep rooting on green clay soil and their presence on a Meunier terroir.
Lean, mineral driven nose with some Feijoa and green apple. The palate slides around with stony minerals, petrichor, citrusy-pithy lemon and bristling acidity. This has a laser-like focus that expands on the palate and provides much in the way of lean acids, textured and delicate orchard fruit.
*Lieu-dits refers to a small, specific part of a vineyard which has been notably recognised for its unique topography or key historical factors.
A grower since 1750, Champagne Moussé sits in the village of Cuisles, in a valley perpendicular to the Vallée de la Marne. This side valley has a unique soil in Champagne: a schist subsoil under clay. While Pinot Meunier often struggles to be taken seriously in Champagne, at Moussé, Pinot Meunier is celebrated. 80% of the vines planted are Meunier, with the balance planted to Pinot Noir and Chardonnay. This agency is the first member of Club Trésors de Champagne to make a Spécial Club wine of 100% Pinot Meunier and the first Club member to produce a Rosé de Saignée Spécial Club. In the vineyards, Cedric Moussé adheres to a ‘lutte raisonée’ approach. He practices organic viticulture, using herbal infusions that act as ‘vitamins’ for the vines, cover crops, zero pesticides, and minimal doses of heavy metals like copper. His new winery, completed in 2012 may be deceiving; the modern facility leads us to believe this is a new operation. Solar panels power the cellar, tasting room, and 2 houses on the property, while geothermal energy moderates temperature throughout the winery. An underground spring provides enough water for irrigation on the farm. Moussé works almost exclusively in stainless steel, with the exception of a small amount of Pinot Meunier destined for his rosé. All cuvées undergo malolactic fermentation. The resulting wines seem to gush with red and dark fruits characteristic of Pinot Meunier, and a structured, saline minerality - Peter Liem
100% Chardonnay from lieu-dits from the Cuisles and Jonquery terroirs. Both terroirs are not known for their Chardonnay grape production. 2019 Vintage, which began on September 17 of that year and is shaping up to be an exceptional vintage.
Grapes are hand picked in market gardening crates and the wines undergo full malolactic fermentation, with sustainable and organic viticulture practices at the forefront. 0g/L dosage. Ageing on lees for an average of 36 months before disgorging.
Great with Japanese flavours with the likes of Yuzu, citrus, soy, matcha and miso. You could also try a clean Mediterranean style like charred Octopus with fresh lemon and olive oil. Let that take the lead for the rest of the flavours.