ABOUT: Sebastian Mouzon is making excellent grower Champagne from Grand Cru vineyards Verzy, Mailly, and Verzaney within the Montagne de Reims region. He’s the 9th generation to be making wine here and he took over operations in 2008. Organic and biodynamic practices, as well as indigenous fermentations were in the plan from the get go. He uses the pied de cuve method for fermentation which is just like using a sourdough starter when making bread. Just before harvest he grabs a few bunches of grapes and lets them ferment, then uses that bubbling concoction to kick off fermentation. Why wouldn’t all winemakers do this? These wines are really good and we feel pretty luck to have gotten the few cases we did. Hope you like them as well.

TASTE: This is 100% Verzy Grand Cru fruit, 60% Pinot Noir, 40% Chardonnay. This is made in the spirit of the Spanish Sherry Solera system, which is simply of blend of different vintages. This wine is 50% 2014 fruit, and the other 50% is a blend of fruit from 2013, 2012, 2011, and 2010. This is vinified entirely in oak barrels and spends 6 months in wood, then another 50 or so months on racks in the cellar. Aromas and flavors of red apples, peaches, almonds and lemons, limes and their pith. The angle of this wine is towards crispness, bright and saline, with a puff of cream. Very focused and an incredible effort by the team at Mouzon-Leroux.

PAIR: Roasted Brussels sprouts, green bean casserole, baked ricotta with grilled radicchio, roasted parsnips, and coleslaw.

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Francis Boulard Grande Montagne Extra Brut Champagne

Mouzon-Leroux L'Ascendant Solera Extra-Brut