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Cédric Moussé 'Les Vignes de Mon Village' Champagne Magnum (1.5L)

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Straw gold in colour, fine to medium bead. Perfumed and elegant nose showing a stony-mineral quality and almost a herbal edge. This is pristine, clean and pure at first sip and then it floods the mouth with a herbal-saline green apple bomb.

Regular price $265.00
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Club Member Price: $251.75

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Frequently purchased together...

- Sustainable and organic approach to the vineyard and winemaking

- A blend of the best vintages makes up this wine and this was the pre-cursor to the 'Special Club' wine that became the first Meunier-only champagne in the range.

- Pair with something that has salinity, like Samphire or sweet-edged herbs, tarragon. Citrus style dishes like Ceviché work work well with pink grapefruit and radish.
Straw gold in colour, fine to medium bead. Perfumed and elegant nose showing a stony-mineral quality and almost a herbal edge. This is pristine, clean and pure at first sip and then it floods the mouth with a herbal-saline green apple bomb.

There is a distinct bitter edge to this in a pleasant way, think what yellow grapefruit does to the tongue. This is an all-out flavour and texture driven wine, that can handle a range of foods that contain anything that is saline like Samphire or herbs, tarragon or citrus style dishes like ceviche. What I like most is it’s almost raw nature making it perfect for crudo and carpaccio.

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% Meunier | Aged 24 months under cork | Green clay soils | Organic approach | Sustainable viticulture | Dosage 0 g/L

Pair with something that has salinity, like Samphire or sweet-edged herbs, tarragon. Citrus style dishes like Ceviché work work well with pink grapefruit and radish.