Cédric Moussé


Cédric Moussé Degorgement Tardiff Champagne Magnum 1.5L |Extra Brut |NV

Cédric Moussé

Cédric Moussé Degorgement Tardiff Champagne Magnum 1.5L

Extra Brut NV

$239.00

- Late disgorged after 50 months on lees, zero dosage grower champagne

- Made by a true artisan of the Meunier grape variety

- Expect a richer more decadent style of champagne but with all the freshness

Colour is golden. Exotic nose of coconut cake, pastry and cream. Love the decadent, ripe palate with layers of flavour peeling away one by one. Initial sensation is a creaminess on the tongue, followed by vanilla and spice, then getting to the mineral layer with some oxidative notes of walnut and sherry.

Above all the finish is mouth-watering and clean. Hard to believe this is 0 dosage!  this has all the complexity and range of a vintage champagne made in a great year coupled that late disgorgement richness and energy.

Technical details

Late Disgorging ‘Perpetuelle Blanc de Noirs’ 80 Meunier 20 Pinot noir 0 g/l. Aged on lees for 50 months (4+ years). Perpetual blend from harvests starting in 2003 and going all the way to 2016. Terroirs (Villages): Cuisles, Jonquery and Chatillon-sur-Marne coming from limestone and clay soils. Can age up to 10 years.

 

 

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

 

 Pairing to follow....

About the house

 

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

 

Food suggestion

 Pairing to follow....

Descriptors & Texture


Creamy Layered

Winemaking


Oxidative

Earth


Mineral

Foods


Vanilla

Tropical Fruit


Coconut

Nut


Walnut

Herbs & Spices


Spice