2006 | Champagne Pierre Moncuit | Blanc de Blancs Brut Millesime

Sparkling Wine: 2006 | Champagne Pierre Moncuit | Blanc de Blancs Brut Millesime

The 2006 Vintage Pierre Moncuit reveals notes of white flowers on the first nose, then a touch of vanilla on the second nose.

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Producer: Champagne Pierre Moncuit

Vintage: 2006

Size: 750ml

ABV: 12%

Varietal: Chardonnay

Country/Region: France, Champagne

The 2006 Vintage Pierre Moncuit reveals notes of white flowers on the first nose, then a touch of vanilla on the second nose. On the palate, it is a cuve with a frank and tense attack, followed by a beautiful mineral structure and more fruity notes.

Producer Information

The Moncuit family has been growing wines in Le Mesnil-sur-Oger since the late 19th century. Pierre Moncuit and his wife Odile Moncuit-Delos started in the middle of the 20th century. Today the daughter Nicole takes care of the cultivation and expansion of the wines, son Yves takes care of sales. The winery has 15 hectares: 20 plots of cultivation area in Le Mesnil-sur-Oger and another 5 hectares in Szanne. The wines of both growing areas are always grown separately. The Szanne grapes are used to make the Hugues de Coulmet cuve, while the Mesnil grapes are the basis for the other cuve of the house. Nicole Moncuit produces each wine from just one vintage – without using reserve wines. This is how typicality and terroir are most clearly worked out, they are convinced. For the same reason, fermentation takes place exclusively in stainless steel tanks. Malolactic fermentation is carried out because of the high acidity typical of Le Mesnil. The result is such precise wines that are not sober. Even in warm vintages, when distinct notes of aging often come to the fore, the wines are never overripe or unbalanced. The wines are harmonious, expressive and fine, with a pronounced chalkiness: They represent the focused and straightforward character of Le Mesnil sur Oger. 2018 began with sustainable viticulture according to the HVE standard (High Environmental Value) and would like to be certified in 2019. For a long time, efforts have been made to use fewer and fewer chemicals in the vineyard and have invested in tillage equipment.