Tag Archives: Champagne

Vilmart Rubis, Pink Princess Champagne

Not that she is that interested. Milk or cream, preferably lightly whipped, that’s what she wants. We on the other hand, we take every opportunity to open a bottle of champagne. This summery Saturday afternoon the choice is pink bubbles from Vilmart & Cie. We raise our glasses and toast for all beautiful cats around the globe and especially for little Princess, of course. It is the 8th of August; it is the international cat day, World Cat Day.

Champagne Vilmart Cuvée Rubis Brut is beautifully deep orange-red, yes you can come to think of rubies. Fine ample effervescence. Dark berries and bready touch in the nose, concentrated rich fruit on the palate. Delicious texture and exquisite flavour palette where strawberries and cranberries dominate and taste long, so long.
This is rosé champagne with fresh weight. Must be one of the most delicious ones we have tasted.

Champagne Vilmart Cuvée Rubis Brut

A Premier Cru with base wine of 90% Pinot Noir and 10% Chardonnay from vintages 2009-2010, matured ten months on large oak barrels. Of course oak, this is Vilmart. A house were all wines are raised in barrel. Size and time depending on final product.

The bottle has rested in our cellar in almost two years after our visit at Vilmart in Rilly-la-Montagne the autumn 2013. I take a look in the product sheet and read that Vilmart’s owner, as well as winemaker, Laurant Champs considers it to be at its optimum after one to two years. Well, it will be hard to become any better than this. We make a memory note, at the next visit we must put more Rubis in the boxes.

Little Princess was however totally uninterested of pink champagne. Did not want to be on the picture, but went quickly in through the cat door to the waiting milk bowl. A bit surprising therefore, how fast she joins us when the bottle with dinner wine is to be photographed. A white bordeaux is put on the table and suddenly she comes and jumps up to inspect it.

This time the label says Coucheroy. A very nice Sauvignon Blanc with fine oak character from vintage 2009, from André Lurton’s château with the same name in Pessac-Léognan. The name Coucheroy (something like “the king slept here”) is said to have been born a stormy night many hundred years ago, when the French king Henri IV spent a night on the castle. Royal glory, then it is good enough for little Princess.

Ch Coucheroy 2009

Happy New Wine Year 2015!

Drink great wine 2015! Drink Old World wine! Drink New World wine! Drink wine from quality producers!

Discover new regions, grapes, winemakers! Remember your old wine loves and return to them!

Drink wine of quality 2015! Drink bottled wine! Drink delicious wine, but in moderation! Share with old and new wine friends! Share the joy!

Drink Champagne today!

Happy New Year #winelovers!

Champagne Cheers Anna's Corkfriends

Champagne Moussé Fils, quality from a small producer with great sustainability ambitions.  Blanc de noirs expert in Cuisles. Delicious!


Champagne Cheers II Anna's Corkfriends-13

Remembering our visit to Champagne Pertois-Moriset in Le Mesnil

We had the cripsy “Oyster Champagne” in Evert’s boathouse the other week. A champagne made by the family Pertois-Moriset. It reminded us that is almost exactly one year since we sat down together with Vincent in their house in Le Mesnil, tasted and learnt about their lovely grand cru champagnes.

In the cellar of 13, Avenue de la République in Le Mesnil-sur-Oger exciting things are happening. The third generation has taken over the family business, determined to develop Champagne Pertois-Moriset into a producer of high rank.

We are in the heart of Champagne, in Côte des Blancs. As a string of pearls, the famous villages are laid out along the twenty kilometer long road from Epernay to the southeastern Bergères-lès-Vertus. Cramant, Avize, Oger and then Le Mesnil-sur-Oger, the last home for some really reputable producers such as Salon, Guy Charlemange and not least Pierre Peters, highly appreciated in Sweden.

It is in Le Mesnil we have found our new pearl; a grower champagne from Pertois-Moriset. Of course, the focus is on Blanc de Blancs. We are in the stronghold of Chardonnay, this Monday the 14th of October 2013.

Champage Pertois-Moriset winery in Le Mesnil

Pertois-Moriset is a producer making champagne from grapes grown in their own vineyards. That is the meaning of the French term ”récoltant-manipulant”, abbreviated to RM, which we can find in the producer number on the labels of the bottles. The rules only admit max 5% of the grapes to be bought from someone else. Pertois-Moriset has in that respect a good foundation, being in possession of as much as 18 hectars of vineyards.

Twelve hectar are classified grand cru in Côte des Blancs, whereof six in the village of Le Mesnil. The remaining six are found further south, in the Côte Sezanne area, around the villages Barbonne, Chantemerle and Bethon. Grapes from Côte Sezanne are only used to produce the entry-level champagne, Cuvée Sélection, which is made of 50% Chardonnay and 50% Pinot Noir.

Pertois-Moriset is a relatively young company,  established when the grandfather and grandmother of Cécile Pertois, both with deep roots in the wine growing families of Côte des Blancs, got married in 1951. In 1994 the second generation took over the baton; Cécile’s father and mother Dominique Pertois and Florence Launois. Cécile started to work in the company in 2001 and from 2005 also her husband, Vincent. Today the two of them are standing at the helm, after Dominque’s retirement in August this year.  Cécile is now responsible for the administration of the company and Vincent for the winemaking.

We talk to Vincent, who with great engagement describes the strategy to grow the production of Pertois-Moriset champagne. The absolute majority of the grapes has previously been sold to the big champagne houses. That is now changed and a much larger share will be directed to their own production. The current production is about 60.000 bottles per year, whereof about two thirds are exported. Sweden takes a minor share, the large markets are USA, Canada, England and Belgium.

The strategy is to develop and establish a house style, significantly increase the production and thus grow the sales of Champagne Pertois-Moriset, mainly by export. Investments have already been done in the cellar to enable the strategy.


We talk a little about the harvest, completed the week before our visit. Vincent, who had been afraid of complications due to the bad weather during the growing season and the late harvest, is satisfied. “A good harvest,” he says. “But we have not harvested this late since 1983 and 1987.” “Acidity and sugar levels are very good, but right now the fermentation is in progress; in spring we will know the outcome with certainty.”

Degorgement is made about six times per year. We consumers can see when it took place by looking at the edge of the cork where year and the number of the month have been burnt in. After degorgement the bottles will rest for at least six months before shipping.

Time to taste. We skip the entry-level champagne and go directly for three grand cru wines:

Pertois-Moriset Grand Réserve Brut, Grand Cru, Blanc de Blancs is a non-vintage with about 9 gram dosage. The wine we taste is based on the 2009 vintage with 20-25% reserve wine. In Sweden it can be ordered with the name  Ostronakademien Blanc de Blancs Grand Cru (importer ChampagneHuset).
Nice fruity, complex nose with floral notes together with citrus and orange. Relatively light bodied with fresh acidity and nice mousse. Nice concentration of fruitiness in the palate. Good length with notes of citrus and pronounced minerality. Pure, clear, distinct! Yes, we would gladly choose this one to the Swedish oysters.

Pertois-Moriset Grand Réserve Extra Brut, Grand Cru, Blanc de Blancs, also a non-vintage, only 4,5 gram dosage, mainly on the harvest from 2008.
Very fresh aromas of light fruits, citrus and green apples. Light as a feather in the palate, very fresh with lovely mousse, exquisite minerality and concentrated delicate fruity flavours of citrus, nectarines. Very good length. As fairies dancing in the summer morning – so fresh and elegant! We are enthralled by the lightness and select it as the favourite of the two. “A champagne to enjoy now,” recommends Vincent.

Champagne Pertois-Moriset

Next, the rosé, a champagne Pertois-Moriset just sell more and more of. “Ten years ago it was generally believed that rosé would be a brief fad,” says Vincent. “But that did not happen and today we sell considerably more than ten years ago.”

Pertois-Mortiset Cuvée Rosé Grand Cru. A NV with about 9 gr dosage. Made of about 80% Chardonnay and 20% Pinot Noir, the latter in the form of red wine bought from the village Bouzy. Vincent explains that the ambition is to make a light rosé and we can conclude that he has succeeded.
Light salmon pink. Delicate nose with aromas of wild strawberries. Slender with fresh acidity, nice mousse and fruity flavours of red berries and notes of chalk. Good length. Very stylish, all the way to the finger tips, as we would say in Swedish.

We conclude our visit. It is a little pearl we have found here in Le Mesnil, a pearl with a range of glowing, light and fresh champagne. The commitment by the young generation is at the peak, It is an exciting venture, made by Cécile and Vincent, to develop the style and expand the business. When it comes to us, we will follow the future progress of Pertois-Moriset with great interest.

Link to Champagne Pertois-Moriset web-site here.

Champagne Coulon Père & Fils, with a paradise in the portfolio

We are among those who appreciate the beauty of a mature champagne. Our opportunities to enjoy this beverage have however been all too few. So when a reliable source testified about a source of nicely matured vintage champagne,  we carefully added the tip about Champagne Coulon Père & Fils in Ville-Dommange to our wishlist. On the last day of our French wine trip we could not only conclude that the tip was correct, but also that there were more to discover.

Vines in La Montagne de Reims

We drive quickly on the small roads through the southwest corner of the National Park of the Montagne de Reims, this Tuesday in mid-October. A little late as we are to our visit, it is hardly that we have time to enjoy the surroundings. The road winds through some small forests, past fields, a war cemetery, and occasionally some vineyards.

Then the landscape opens up, the vineyards start spreading out and the number of houses increases. The car rolls down the steep road into the village of Ville-Dommange. Soon we arrive to the house with Champagne Coulon Père & Fils Premier Cru in distinct black letters against the beige-white facade of the building.

Florence Coulon meets us and the car is carefully parked in the narrow driveway. The reception room just inside is tastefully rustic, simple and bright. We sit down and start talking champagne. We want to know more about Coulon Père & Fils. Our wish will be fulfilled. It is nice, time flies.

Olivier Coulon, Florence’s husband, is the one in charge of Champagne Coulon & Fils today, even if his father, 78 years old, still gives a helping hand in the vineyards. The firm, which dates back to 1867, produce around 15000 bottles a year.

Coulon works four hectars of vines, some in the home village of Ville-Dommange, but also in Coulommes-la-Montagne just five fem kilometer to the west.  All three varieties are grown; Chardonnay, Pinot Noir and Pinot Meunier. From our point of view, a specific parcel of Chardonnay in Coulommes-la-Montagne will turn out to be of particular interest. Here is the paradise located, origin to something not that common in this area, a Blanc de Blancs.

How was it then about the cooperative? If you look closely you will find that the labels of Champagne Coulon & Fils’ champagne state RC, Récoltant-Coopérateur, in front of the registration number. The term implies that the champagne is produced at the cooperative where the grower is a member, but that the grower sells the champagne with his own name on the label. And that description fits in very well.

The Cooperative in Ville-Dommange
“We are members of the cooperative and use it for the mechanical parts of the production,” Florence explains. “The cuvées for our champanges is personalised to give the desired character. When the cuvée has been made, we take the wine back to mature.”

The coop in Ville-Dommange has 200 members, but only three employees. One of them is Olivier Coulon, who works as caviste. So when the labels of Coulon states “Elaboré par Olivier Coulon”, i.e. developed by Olivier Coulon, that is the real fact.

We wonder how the cooperative thinks when it comes to cultivation philosofy. Florence concludes that the trend generally is to use less and less chemical products. All members of the cooperative are in fact practising “lutte raisonnée”, only sulphur is used against oïdium.

This year has been a difficult one with grapes attacks of gray rot, giving the harvesters additional work to carefully cut of affected grapes. Apart from that is also Coulon satisfied with the harvest: “Both quality and quantity are fine; the balance between acidity and sugar is very good. Perhaps it can be a vintage wine, but we cannot know for sure until spring.”

We wonder about the characteristics of a Coulon Père & Fils champagne. Well, the philosophy is to give the wines a longer time on the lees, four to five years, and create a more mature style. The Chardonnay variety is also highly esteemed and for example is the Réserve-cuvée based on 50% of this variety. A Coulon Père & Fils should be  “a nice blend of quality with a love of Chardonnay,” as Florence puts it. Expressful champagnes with a palette of rich complexity in nose and flavour, that is the objective.

Champagne Coulon Père & Fils MillésimeThe specialty is also to offer a bit older, lately degorged vintages. At the time of our visit was the 1996 vintage just sold out, but 1998, 1999, 2000 and 2002 were available . Also as Jéroboam, i.e. a 3 litres bottle.

We are however not only charmed by the mature beauty, but also of a couple of the younger wines. If it is appropriate to say younger, when they have been stored on the lees far longer than is stipulated by the rules. Even the entry-level champagne, Tradition (which is the one containing most Pinot Meunier, 50%) is based on the 2008 vintage. But we jump directly to the Chardonnay-dominated Réserve:

Champagne Coulon Père & Fils, Réserve Brut Premier Cru, a non-vintage of 50% Chardonnay, 25% Pinot Noir and 25% Pinot Meunier. 75% is from the vintage of 2008, the reserve wine from 2004, 2005 and 2006. 8 grams dosage.
Clear with darker golden hue. Pronounced nose of dark fruit, yellow apples and plums. Spiced with impressions from the forest  and its berries together with some nice notes of bread. On the palate, a rich body with fresh, soft acidity. Fruity with apples, dark berries and a touch of grape. Good length with notes of pomerans. Yummy!

Coulon Père & Fils Champagne Les ParadisThen time for the clear bottle of the portfolio: Champagne Coulon Père & Fils, Les Paradis, Blanc de Blancs Brut Premier Cru. Thus, a pure Chardonnay, from a small parcel in the  vineyard Les Paradis in Coulommes-la-Montagne. Based to 80% on vintage 2008. Dosage 7 grams.
Lemon yellow. Fresh, very fruity rich nose with mature green apples and floral notes. The flavour is fresh with a wide body and nice, a bit softened acidity. Complexity in the flavour palette with mature fruits, yellow apples, citrus and a nice buttery touch. Good length with some toffee and caramel. Just as it literally was coming from paradise! 
Really nice now, a good choice for those who appreciate Blanc de Blancs with more body. Why not to a lobster naturel or langoustine? Although you have to make up your mind quickly if you get the opportunity to lay your hands on this wine.  Florence calls Les Paradis for a “microvinification”. Only 500 bottles are made each year.

We finish by tasting one of the older vintage champagnes; Champagne Coulon Père & Fils, Brut Millésime 1999, which is made from one-third each of Chardonnay, Pinot Noir and Pinot Meunier. Dosage 6 gr per liter.
Deep golden hue. Pronounced mature, complex nose with toffee, coffe powder, dried fruit, apples, grape and a light tone of dried herbes, reminiscent of throat pastilles.  On the palate a full bodied impression, perfectly dry with balanced, rounded acidity. Mature with dried fruit, citrus, grape and dried herbes. Long complex aftertaste. Really great! 
This is awesome, a mature champagne with notes of coffe and all the those lovely mellow, complex flavours. Something we prefer just sipping on. And happily enjoy when the waves of complex impressions float through the palate.

Coulon makes the degorgement of the older vintages late, when it is needed to fill up the stock of bottles for sale. “Drink within six months if you like the taste as it is right now,” Florence advices us. And as some bottles accompany us home, we will just have to take that recommendation seriously.

The car is packed and we say goodbye to Florence with a little sadness. Not only because it was a very nice visit. It was also the last one on this year’s French wine trip. Tomorrow we will be heading back home again.

Champagne from Coulon Père & Fils

Some of Champagne Coulon Père & Fils champagnes are imported to Sweden by ChampagneHuset, link here.

Champagne Moussé Fils, Blanc de Noirs expert in Cuisles

We pay a visit to Champagne Moussé Fils in the small village Cuisles in Vallée de la Marne. In Sweden mostly known for their Special Club, the only one made of 100% Pinot Meunier, but the range from this expert of Blanc de Noirs holds five more champagnes to explore. But then of course you have to be on the alert and reserve your bottles, because these  usually sell out. Interesting about Moussé Fils is however not only the quality in the end product. Their prevailing philosophy is ”sustainability”, i.e. an environmental sustainable production.

The village Cuisles and Moussé Fils Winery

It is only 09.30, this morning the 15th of October. It is a bit chilly in the air, although the sun is bright. We stand on the road leading past Champagne Moussé Fils in the village Cuisles, just about 20 kilometers northwest of Epernay. No one seems to be here. A car stops. “We had arranged for a visit and shall meet Cédric Moussé,” we explain. It turns out to be neighbours. “Go down to the new winery. You’ll surely find Cédric’s father there.”

The building seems brand new. It looks very neat.  A couple of men clean a tractor and some other equipment on the yard outside. And certainly, one of them is Jean Marc Moussé. We are expected, but Cédric has been delayed; ”Come with me up to the house.” We sit down at the large table and say no thanks to a cup of coffee. No room for more, we had just had a large quantity at breakfast.  But a glass of champagne? Well, that is something we gladly accept.

So that is how we start the day with a glass of Moussé Fils Cuvée Or Tradition Brut. A non-vintage made of 80% Pinot Menieur and 20% Pinot Noir, half of it reserve wine. Maturation on the lees for 20-24 months before degorgement with 9 grams dosageWe smells and throws a quick eye on each other. This is great. Fruity with hints of minerality. Pronounced lovely flavour with a broad spectrum of dark and red fruits. Round with good acidity, nice mousse and substantial length. Delicious in the richer style and a very pleasent start of the day!

”The golden champagne” is the cuvée created by Cédric’s grandgrandfather Eugène when he made his very first champagne. For although the Moussé family has been in the game since the 1500 century, it was during the first 300 years “just” as grape growers. It is precisely 90 years since the first vintage was put into bottle in 1923; a vintage that was ready for sale in 1926.

Organic in the vineyards

”How was the harvest this year?” we ask. ”It is a miracle,” responds Jean Marc. He was of course referring to the bad weather conditions, holding among others a damp, cold spring and three heavy rain storms during the growing season, which in turn has implied an extremely late harvest. ”We have got a good harvest, both good grapes and a lot of grapes. The quality is as good as last year thanks to the sun now in the end. A miracle!”

The philosophy at Moussé is as little interference, ”manipulation”, as possible during the winemaking process. A prerequisite is of course healthy, good grapes. The selection is made with rigor, inferior grapes are cut of the bunches and sorted away already in the vineyard.

Moussé works the vineyards according to the principle ”lutte raisonnée”, that is organic, but with the possibility to use a small dose of permitted chemicals when absolutely necessary in order to rescue the harvest.  Since three years Moussé has also introduced some biodynamic elements in the vineyards by the use of nutruition strengtening brews made of plants, such as nessles. 60% of the vineyards are included in this program and the share increases for every year. “We are very satisfied with the result,” says Cédric.

All of Moussé’s vineyards, totally 5,5 ha, are located within eight kilometers on the same slope, but distributed between four villages; Cuisles, Jonquery, Châtillon sur Marne and Vandière. 80% is Pinot Meunier, 15% Pinot Noir and 5% Chardonnay. The soil is mainly a calcareous clay, but differs somewhat between the different parcels. That, together with different aspects and insolation, affect the characteristics of the base wines made from the different parcels.

Each plot is vinified individually and stored separatly until the day when it is time to blend the cuvée for each champagne.  Steel tanks are used, “to bring out the terroir”.  Only a part of the wine, which shall be used for the rosé is nurtured 15 months in barrique before assemblage.

Interesting is that malolactic fermentation is made almost always. ”Why?” we ask. ”The aim is to get a wine that is supple”, explains Jean Marc. That is a bit more round, but still vivid and, above all, a more complex wine. The malolactic fermentation is usually finished in December-January, and then it is time for tasting and assessment. Something that is made in cooperation with an oenologist.

Sustainable in the winery

This ”sustainability” thing, what about that? Well, the expression is ours and we think it summons well what we see. The organic vine growing is one part of the puzzle. On our tour in the brand new winery we get more examples, examples that make us draw parallels to how some New World producers work with sustainable production. Here, at the Moussé winery, resources are handled with care in several ways;

Champagne Moussé Fils Winery

  • Solar panels cover the roof. The facility is self-sufficient in electricity, it even gives a surplus that goes to the other buildings. Also the hot water is produced by solar energy.
  • Water is taken from a well and used water is to a large extent saved and reused, e.g. for irrigation of newly planted vines.
  • The use of electric lightning is minimised. Instead cleverly placed windows let the natural light into the building.
  • The wine can be cooled by drawing cold air in from the outside. A fan is placed in one of the windows.
  • ”The cathedral” where the wines are matured is partly dug into the hillside beside the winery. The temperature is kept even with use of cool air from a 130 meter piping system buried in the ground. The heat exchanger is also used to keep the right temperature in the rest of the winery. Moussé was the first winery in Champagne built according to these principles, today there are about ten other examples.
  • All cleaning is made with hot water, without the use of chemicals.
  • The system for degorgement uses no glycol for freezing the bottle necks, the used alternative is ethanol, made of corn.

Cédric shines when he tells us about the facility and it is clear how happy he is with the investment. ”We started to build in 2009 and could receive the first harvest in 2012. Before that we were scattered on five different locations in Cuisles. “It is so much more easy to work here and, above all, we are very satisfied with how well the different solutions are functioning.”

We get another example about the attention to details when Cédric stops in the bottling room and picks up a couple of corks from a plastic bag lying on a shelf. One of them has, as is customary in Champagne corks from MousséeChampagne, text on the bottom. The other one is blank.

”I was on a visit to our cork supplier and saw when they burnt the text on the corks,” explains Cédric. ”I thought it smelled very bad and began to wonder if it somehow could affect the champagne.”

”So we made an experiment and bottled a number of bottles, some with corks with text burnt into the bottom of the cork and some without. When we after three-four months had a tasting, we detected small differences in flavour between the bottles. We draw the conclusion that when burnt surface of the cork comes in contact with the champagne, then can the aromas and flavours be affected. As a result we now just use corks without the burnt text on the bottom.”

Meunier is the main thing

Pinot Meunier, or just Meunier as the grape also is called here in Champagne, is the main ingredient of Moussé’s Blanc de Noirs. The share increases with the quality of the champagne, from 80% in Cuvée Or Tradition, 85% in Noire Réserve to 100% in the Special Club. Moussé is a rather new member of Le Club Trésors de Champagne, the first vintage Spécial Club was 2005. Now the 2008 vintage has just been released.

”When gives the Meunier-vine as its best?” we wonder.  ”From the age of eight to nine years it gives really good grapes,” thinks Cédric. ”But when it gets over 50 years old, then the yield is gets too low and we start to exchange the vinesChampagne Moussé - Pinot Meunier.” In average, the vines in the Moussé vineyards are about 20-25 years old.

The large poster of a vine is highlighted by the surrounding raw concrete walls and draws our attention. We stop beside it. Not unexpectedly is it a Meunier-vine. ”We dug for five hours to uncover the roots of the vine.” Cédric describes vividly. ”Then the photograph was taken and, after some hours image processing, this was the outcome.” Hm, we nod approvingly. It is nicely done.

Moussé makes several cuvées. The vintage champagne Cuvée Millésime latest release was from 2008, made of 50/50 Pinot Noir and Chardonnay and with 50 months of rest on the lees. Also a Blanc de Blancs is made, however in very small quantities; Cuvée Opale. Finally, a rosé champagne, Cuvée Rosé. The rosé is made only of black grapes, 92% Pinot Meunier and 8% Pinot Noir.

We pass by a vat and Cédric takes the opportunity to check the colour of the must where grape skins are “bleeding” colour for a coming rosé champagne. It is hard to get enough colour to make a ”rosé de saignée”. The normal course of action in Champagne is to add red wine to the white to accomplish desired flavour and rosé colour. This must has now macerated for 80 hours with the skins. At least the two of us think the colour is very nice.

On our way back from the winery we ask about the responsibilty of the winemaking. The answer is that father and son are working together. Even if Cédric takes on more and more of the winemaking tasks, Jean Marc is still very involved and a sounding board when testing new ideas. A collaboration that gives an excellent end product, we conclude.

We say thank you and goodbye to Cédric. We already knew, before we came to Cuisles, that we would find great champagne at Moussé Fils.  The fact that we got to meet a producer with so strong thinking of sustainability, attention to detail and such a compelling engagement, that added an extra dimension to the visit and was really pleasing.

Moussé Fils Champagnes

Time has passed since the visit to Cuisles. The month of December is enclosing us in its stormy and rain soaked content. It feels good to be able to lighten upp the darkness with some sparkling, glittering stars of bubbly champagne.

We open a bottle of the champagne Cédric’s father, Jean Marc Moussé, created when he started in the family business; Moussé Fils Cuvée Noire Réserve Blanc de Noirs.  It is a non-vintage made of 85% Meunier and 15% Pinot Noir, with 40% reserve wine and 7 gram dosage. It is lovely, so the note is long:

Beautiful golden yellow with deep intensity. Pronounced fruity aroma with dark fruits, plums and apricot. Newly baked brioche, floral notes and minerality from wet stones. A rich body, dry with nice, fresh acidity, round mousse and concentrated, complex flavours. Intensely fruity with emphasis on ripe apples spiced with newly baked bread, apple cake and a light chalky note in the finish. A nice fruity sweetness crawls out from the complexity and slightly carresses the lips in an almost eternal aftertaste. Magnificent! A top choice for the lover of rich champagne.

Link to the Moussé Fils website here.