Mouzon-Leroux


Mouzon-Leroux L'Atavique |Extra Brut |NV

Mouzon-Leroux

Mouzon-Leroux L'Atavique

Extra Brut NV

$119.95

- Biodynamic producer making finely crafted Grand Cru champagne from Verzy

- This wine won the 'Coup du Cœur' - Champagne of the Year from La Revue de Vin de France

- Scallop ceviche with shaved radish, citrus and EVOO.

It’s the best version of this cuvée that Mouzon has released so far, showing energetic red fruit and a vibrant depth of flavour. It persists on the finish with outstanding length, underlined by flinty notes of soil, and it’s archetypal Verzy in its streamlined shape and harmonious structure. Peter Liem.

L’Atavique received the coveted ‘Coup de Couer’ award as one of the wines of the year for the prestigious ‘La Revue des Vins de France’ Guide Vert for 2018!

“Atavique (Atavistic): Atavism: recurrence in the descendant of one or several characteristics typical to one of its ancestors.”

All fruit sourced from their biodynamic vineyards in the Grand Cru of Verzy. A blend of 70% Pinot Noir and 30% Chardonnay of which 25% has been vinified in oak. Seventy five per cent is from the base year of 2014 and 25% reserves from 2013-2012). Dosage 2g/litre and disgorged March 2018. 

 

Sébastien Mouzon, is a young man with a clear sense of vision for his domaine and his end Champagne. He received formal training and degrees in both oenology and viticulture, and spent a year working in Burgundy to gain greater depth of knowledge towards the use of oak for fermentation and maturation. In the vineyards, flowers and grass are allowed to grow between the vines and Sébastien has gone so far as to plant a cherry tree in the middle of one of his vineyard plots to promote biodiversity.

The pure mineral intensity and chalk drive would pair well with Scallop ceviche with shaved radish, citrus and extra virgin olive oil.

About the house

Sébastien Mouzon, is a young man with a clear sense of vision for his domaine and his end Champagne. He received formal training and degrees in both oenology and viticulture, and spent a year working in Burgundy to gain greater depth of knowledge towards the use of oak for fermentation and maturation. In the vineyards, flowers and grass are allowed to grow between the vines and Sébastien has gone so far as to plant a cherry tree in the middle of one of his vineyard plots to promote biodiversity.

Food suggestion

The pure mineral intensity and chalk drive would pair well with Scallop ceviche with shaved radish, citrus and extra virgin olive oil.

Descriptors & Texture


Pinot Noir Dominant

Winemaking


Barrel-maturation Biodynamic Biodynamic Producer

Earth


Mineral Chalky

Citrus Fruit


Citrus