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- Sustainable and organic approach to the vineyard and winemaking
- Made from a Lieu-Dit "Les Varosses" in Cuisles
- Great with Japanese flavours with the likes of Yuzu, citrus, soy, matcha and miso.
Lean, mineral driven nose with some Feijoa and green apple. 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. We love this! It needs food, think Japanese flavours with the likes of Yuzu, citrus, soy, matcha and miso.
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 one parcel or 'Lieu-Dits' "Les Varosses" in Cuisles | Aged 3-4 years on lees | Base year 2017 | Green clay soils | Organic approach | Sustainable viticulture | Dosage 1.5 g/L
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.