Mouzon, Leroux, Verzy, Grande Montagne de Reims
Sébastien Mouzon, a true source of energy in the Grand Cru area of Champagne! It’s such a joy to visit and see all the effort he puts into creating a sustainable way to make wine here in a generally very sterile monoculture.
In 2002 Sébastien started to work with his father in their 60 parcels of vines, a total area of 8 ha spread out over three small valleys with 3 terroirs. In one end you find Villers-Marmery which consists of shallow chalk, perfect conditions for Chardonnay. In the other end you have Verzenay where you have two meters of clay on top of the chalk making it a given for their Pinot Noir. In between you find Les monts de Bruyères where the chalk is covered with one meter of clay and suited for all varieties they farm. The family’s history of making wine here dates back to 1776, so there’s a lot of inherited knowledge about the different plots.
Sébastien is a bit of a bookworm. After reading a book about economics, and greedy old men, he decided to embrace a more sustainable way of life and started to work biodynamically. For him it’s all about striving to create a balance, in nature and in life. He converted the land his father had started to farm conventionallly in the eighties and since 2008 they are certified biodynamic ‘Demeter’.
Today there are also over 500 trees planted alongside vegetables in the vineyards to create a living dynamic place where the ecosystem takes care of itself. Sheep & chickens roam about in the vineyards to help nourish the soils.
The main grape varieties they farm is Pinot Noir and Chardonnay, but Sébastien has also planted Arbanne, Pinot Gris, Pinot Blanc, Pinot Meunier & Petit Meslier, old indigenous varieties that are rarely seen today. The wines are made with ripe grapes and low yields. The vinification is done as naturally as possible and sulfur is rarely used.
The wines are on point! Mineral textured with fantastic acidity and fine fruit, each cuvée gives you its own personal expression.
2019 Mouzon-Leroux, Côteaux Champenois Blanc
Soil: Shallow calcareous rich clay and loam on top of chalk.
Grape: 50 % Pinot Noir, 35% Chardonnay, Alban, Petit Mellier,
Pinot Blanc, Pinot Gris, Pinot Meunier
Appellation: Verzy Grand Cru
Age of Vines: Planted 1986. Fruit is taken from one vineyard planted with all allowed grapes in the Champagne AOC.
Vinification: Direct press before fermenting and ageing in old oak barrels for 2,5 years before continued ageing in bottle (A still wine).
MV L’Atavique Tradition
Soil: Calcareous rich clay and loam on top of chalk
Grape: 65% Pinot Noir 35% Chardonnay
Appellation: AOC Verzy Grand Cru
Age of Vines: Planted 1986
Vinification: Direct press before fermenting and aging in old oak barrels before bottling with a bit of yeast and sugar in June 2018 to start a second fermentation. The reserve wines are also aged 9 months in old oak and then rested in stainless steel tanks before blending and bottling. After second fermentation in bottle was carried out it was left on the lees 18 months before disgorgement.
Vintages: 50% 2018 25% 2017 25% 2016. Zero dosage.
2017 L’Incandescent Rosé de Saignée
Soil: Calcareous rich clay and loam on top of chalk
Grape: Pinot Noir
Appellation: AOC Verzy Grand Cru
Age of Vines: Planted 1986
Vinification: 28 hours of skin maceration before gentle pressing. Fermentation and ageing in old oak barrels before bottling with a bit of yeast and sugar in June 2018 to start a second fermentation. After the second fermentation in bottle was carried out it was left on the lees 18 months before disgorgement. Dosage 1,5 gram/L.
MV L’Ascendant
Soil: Calcareous rich clay and loam on top of chalk
Grape: 60% Pinot Noir 40% Chardonnay
Appellation: Verzy Grand Cru
Age of Vines: Planted 1986
Vinification: Direct press before fermenting and aging in old oak barrels before bottling with a bit of yeast and sugar in June 2016 to start a second fermentation. The reserve wines are also aged 9 months in old oak and then rested in stainless steel tanks before blending and bottling. After the second fermentation in bottle was carried out it was left on the lees 48 months before disgorgement.
Vintages: 50% 2015 and 50% solera of: 2014, 2013, 2012, 2011, 2010. Dosage 1,5 gr/L.
2015, 2016 L’Ineffable
Soil: Deep calcareous rich clay and loam on top of chalk
Grape: Pinot Noir
Appellation: Verzy Grand Cru
Age of Vines: Planted 1986
Vinification: Direct press before fermenting and ageing in old oak barrels before bottling with a bit of yeast and sugar in June 2016 (in June 2017 for vintage -16) to start a second fermentation. After the second fermentation in bottle was carried out it was left on the lees 54 months before disgorgement. Dosage 1,5 gr/L
2015, 2016 l’Angelique
Soil: Shallow calcareous rich clay and loam on top of chalk
Grape: 100% Chardonnay
Appellation: Verzy Grand Cru
Age of Vines: Planted 1986
Vinification: Direct press before fermenting and ageing in old oak barrels before bottling with a bit of yeast and sugar in June 2016 (in June 2017 for vintage -16) to start a second fermentation. After second fermentation in bottle was carried out it was left on the lees 54 months before disgorgement. Dosage 1,5 gr/L
2016 l’Opinaitre
Soil: Shallow calcareous rich clay and loam on top of chalk
Grape: 100% Chardonnay
Appellation: Verzy Grand Cru
Age of Vines: Planted 1986
Vinification: Direct press before fermenting and ageing in old oak barrels before bottling with a bit of yeast and sugar in June 2017 to start a second fermentation. After second fermentation in bottle was carried out it was left on the lees 54 months before disgorgement. This is a selection of wines from the best barrels, No So2 added.
Dosage 1,5 gr/L
2016 Fervins
Soil: Shallow calcareous rich clay and loam on top of chalk.
Grape: 50 % Pinot Noir, 35% Chardonnay, Alban, Petit Mellier,
Pinot Blanc, Pinot Gris, Pinot Meunier
Appellation: Verzy Grand Cru
Age of Vines: Planted 1986. Fruit is taken from one vineyard planted with
all allowed grapes within the Champagne AOC.
Vinification: Direct press before fermenting and ageing in old oak barrels before bottling with a bit of yeast and sugar in June 2017 to start a second fermentation. After second fermentation in bottle was carried out it was left on the lees 54 months before disgorgement. This is a selection of wines from the best barrels, No So2 added.
Dosage 1,5 gr/L
L’Exaltant Ratafia
Soil: Calcareous rich clay and loam on top of chalk
Grape: Pinot Noir
Appellation: Vin de liqueur
Age of Vines: Planted 1986
Vinification: Maceration with the skins for 24 hours before blending, 2/3 of unfermented juice with 1/3 of their own un oaked marc. After the blending ageing for 2 years without topping up is carried out before bottling.
90 grams of sugar and an abv at 18%.