Champagne Robert Moncuit

This is a Champagne producer on a scale, and with a Modus Operandi, that resonates with Burgundy-lovers like us. Established in 1889, Champagne Robert Moncuit is today managed by Robert’s grandson Pierre Amillet. In 1928, they created their first cuvee and estate bottled champagne. Today, Pierre oversees a mere 8.5 hectares, located exclusively in the famed Grand Cru villages of Le Mesnil-sur-Oger and Oger, and planted solely to chardonnay.

Vinified using indigenous yeast, the wines spend ten months in barriques followed by a minimum five years sur lattes, all the while gaining complexity, richness and rondeur without sacrificing their acute site-specificity and cleansing acidity. The multi-vineyard Les Grands Blancs makes for a stimulating apéritif, but Le Mesnil and Les Chétillons from the eponymous lieu-dits are wines to sink into and savour. Though they have the capacity to improve with extra time in the bottle, Moncuit’s policy of lengthy lees ageing means all three wines are now ready to drink.