PIERRE MONCUIT GRAND CRU BRUT ROSE CHAMPAGNE
92 points Vinous Media: "(a blend of 75% chardonnay from Mesnil-sur-Oger and 25% pinot noir from Ambonnay): Bright orange-pink. Highly fragrant, mineral-accented bouquet evokes ripe strawberry, blood orange and jasmine, plus a subtle toasty overtone. Dry, focused and pure, offering vibrant red berry and buttered toast flavors and a touch of bitter citrus zest. Packs serious punch but comes off as lithe, finishing bright, stony and very long." (11/2014) A very Parisian choice. The Chardonnay comes from the Grand Cru holdings in Les Mesnil from vines that average 40+ years. The Pinot Noir is sourced from Grnd Cru sites in Ambonnay. The soils are southeast-facing, chalk based soils. All the grapes are harvested by hand and all wines are vinified in stainless steel. Wine goes through full malolactic fermentation. Then, 75% Le Mesnil Chardonnay champagne is blended with 25% still Pinot Noir from Grand Cru vineyards in Ambonnay. 8 g/L dosage.
About: Champagne Pierre Moncuit is based in the superb Côtes des Blancs village of Le Mesnil-sur-Oger where Monsieur Moncuit began bottling estate-grown Champagnes back in the early 1950s. Since 1977, all things related to viticulture and vinification have been under the direction of Pierre's daughter, Nicole Moncuit, while her brother Yves runs the commercial side of the business. The Moncuit family can trace their origins as grape growers in Le Mesnil-sur-Oger to the last decades of the nineteenth century. It is in this Grand Cru commune that the family owns fifteen of its twenty hectares of vines. The other five hectares are located in the southern village of Sézanne.
The family vines in Le Mesnil-sur-Oger are among the oldest to be found in this Grand Cru village, as the family has not replanted any of their parcels in more than thirty years, and the vines are beginning to produce fruit that clearly translates the nuances of their respective terroirs. All Moncuit wines are produced from a single vintage, with no reserve wines blended into the non-vintage bottlings. As Nicole Moncuit likes to point out, this practice allows each wine to more precisely express its particular growing season and makes the evolution in the cellar more fascinating to follow as the years unfold. Additionally, all bottlings undergo a full malolactic fermentation in stainless steel tanks and are then aged 24-36 months prior to release.
Champagne Pierre Moncuit is one of the great defenders of a style of Champagne that emphasizes the expression of terroir in the finished wines. For that reason, the wines from different villages are never blended (except in the case of the Brut Rosé). Ideal wines to drink right out of the blocks, while still retaining all of the structural integrity necessary to age beautifully for years to come. (Importer)
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