obert Moncuit Grand Cru Brut Champagne
Les Mesnil- Sur - Oger
What is Grand Cru?
"Out of the 320 grape-growing villages in Champagne just 17 are rated as being of 100% quality; they are classified as Grand Cru. On the next level are 41 villages given a rating of between 90-99% and classified as Premier Cru; below that are all the other villages which have been given a rating of between 80-89% without any particular name being applied to this category".
We have been introduced to a reasonably priced Champagne Grand Cru from the area of Les Mesnil. " Reasonably priced" is worth mentioning since the most famous Les Mesnil, Krug, sells for an average $905.00 per bottle nationally. The Robert Moncuit is an intriguing combination of expressive fruit, showing layers and depth, combined with the freshness of wild flowers and tight bubbles. Pear Flavors are the focus on the front palate. The finish is lemon zest, toast and a hint of smoke with crisp minerality. We tried it with both sharp and heavy cream cheese, also roasted pork loin. All paired beautifully. 91 points Tanzer, 91 points Parker, the written reviews are below. Very little of the Robert Moncuit comes to the U.S., it was entirely sold within the region until the year 2000.
$69.95 per, 5% off 6, 10% off cases
All of the very best , Rex and Michele
Robert Moncuit Grand Cru Brut Champagne
Les Mesnil- Sur - Oger
A family-run estate with organic vineyards, Champagne Robert Moncuit has a five generation history. Alex Moncuit started the vineyard in 1889, and in 1928 his grandson Robert created his first cuvée and Champagne Robert Moncuit was born. Robert continuedto produce this exceptional Champagne until his death in 1987. His daughter Francoise took over the estate, and her son Pierre has been winemaker since 2000. Until 2000 all the wine was sold in France. The estate has 8 hectares under vine in Le Mesnil-sur-Oger which is the same renowned village where Krug's famous 'Clos du Mesnil' vineyard designate is made, and the Le Mesnil-sur-Oger is where the Salon family first realized and then convinced the world that this area was beautifully suited for Champagne made from 100% Chardonnay.
The Moncuit family produces all 'Blanc de Blancs' Champagne, meaning 100% Chardonnay. Their vines are tended without the use of pesticides and herbicides. The fruit is hand-harvested and sorted, with each parcel vinified separately to optimize the outcome of blending. All of the wines are fermented and raised in tank, the goal being contact with the lees. The malos happen naturally, they don't filter or chapitalize. The base wine for this Brut is 2010 with about 20% reserve from 2009. Approximately 30% of the cuvée is aged in oak. This is the only wine in his range that sees any oak so as not to mask the beautiful chalkiness of the Mesnil soils. Made with 8g dosage.
International Wine Cellar
Mineral-laced aromas of pear, honey, lemon pith and white flowers. Densely packed orchard and citrus fruit flavors are enlivened by chalky minerality and a hint of ginger. Refreshingly bitter and precise on the finish, with the mineral note strongly repeating.
Score: 91, Josh Raynolds
eRobertParker.com #221 Oct 2015
100% Chardonnay from the Grand Cru villages of Mesnil-sur-Oger and Oger, Robert Moncuit's NV Brut Grand Cru Blanc de Blancs displays bright white fruit and floral aromas on the pure and chalky, very elegant nose. The delicate mousse gives way to a very mineral and persistent taste on the palate. This medium to full-bodied Brut is full of character and complexity; it is lovely, pure, and shows lots of finesse and a very good length. I tasted the newest release that based 80% on 2011 and 20% on 2010. It was disgorged in May 2014 with a dosage of six grams per liter and is an excellent Brut from chalky soils.
Champagne Robert Moncuit in Mesnil sur Oger (Côte des Blancs; the domaine exists since 1889) cultivates 25 plots adding up to eight hectares of Chardonnay, mostly 50+ year old vines on chalky soils. Moncuit works the soil but is not an organic wine producer. The vins clairs were fermented in stainless steel and kept on the lees for ten months, so the bottling is usually in July. Only the Reserve is partly fermented in oak (20%). The domaine has existed since 1889. Moncuits aims for fresh Champagnes that are not dominated by the fruit, but the chalky terroir of Mesnil. Indeed the wines have a great purity and finesse, but a good complexity too. Drink: 2015 - 2025
Score: 91, Stephan Reinhardt
The proof is always in the glass!