Cédric Moussé L'Or d'Eugène | Blanc de Noirs Champagne Magnum (1.5L)

- Sustainable and organic approach to the vineyard and winemaking

- Silky, bold and rich style of Blanc de Noirs with Meunier & Pinot Noir

- Great with richer dishes like a fishermans pie or herb crusted snapper

Gorgeous deep gold, almost bronze in colour with spiced pear and orange cake notes on the nose. Rich and expansive on the palate with supple body, underlying freshness and a play between slightly bitter walnut and fresh pear.

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

Blend of 80% Meunier and 20% Pinot noir | Perpetual reserve from 2003-2018 | Terroirs: Cuisles, Jonquery and Châtillon-Sur-Marne | Organic approach | Sustainable viticulture | Dosage 0.5 g/L

Great with richer dishes like a fishermans pie or herb crusted snapper