Champagne Cédric Moussé et Fils
Don’t aim to be perfect, be real.
Cédric Moussé is real through and through - his convictions and efforts have a crystalline focus on eco-responsability,
Cedric Moussé: Meunier Magic
Cedric Moussé is the 12th generation winemaker the family estate Champagne Moussé Fils, located in the village of Cuisles in the Vallée de la Marne dedicated to the Meunier grape. Cedric is a pioneer in the world of Champagne, pushing boundaries and championing the Meunier Revolution. His dedication to biodiversity, energy vibrations transmissions, reducing his carbon footprint to zero, photovoltaic effect, research and invention of a purely raw mined sulfur from Poland and its use in winemaking, his lutte raisonné approach and sustainability make him a figure to watch in the future of Champagne. Take a stroll through the winery and you’ll see his ratafia ageing outside under the sun and lunar influences, while pigs and chickens (among other animals) stroll amongst the vines promoting a healthy ecosystem. You’ll see the solar panels power the entire facility and the geothermal energy moderates temperature throughout. A natural spring provides the water needed for irrigation of the farm as well as composting following natures cycle. His 17 hectare (85% biodynamic, 15% organic in conversion to biodynamic) comprised of 85% Meunier, 12% Pinot Noir, 3% Chardonnay.
He utilizes low dosage or zero dosage (brut nature) champagnes, allowing the natural expression of the fruit and terroir. He prefers longer aging on lees for greater complexity and texture. He experiments with solera systems and perpetual reserves to create unique expressions of different vintages. His champagnes have a natural energy, richness and personality just like the winemaker himself.
As luck would have it, we visited on the day that he and his team planned to taste and finalize the assemblage for his Coteaux Champenois. For the Coteaux they allow for zero intervention with one week infusion, not a saignee, allowing the wine to remain still untouched for one week. He employs gravity-flow techniques to minimize manipulation and preserve the delicate qualities of the wine allowing for the pure untouched juice to drain into barriques gently. The remaining 50% juice will then macerate on the must in order to extract maximum polyphenols in order to create the other wines for various vessel ageing.
We tasted many combinations of the different vintages and perpetual reserves of Meunier from amphora, barrique, stainless order to determine the final blend.His face lit up when he tasted the final blend and said “WOW, if I didn’t know better I’d mistake this for a Pinot Noir instead of. Meunier in a blind tasting. I am very impressed!”
Following this once in a lifetime experience, we tasted a number of his champagnes:
L’Esquisse Extra Brut- 70% 2021, 30% 2020, 70% Meunier, 30% Pinot Noir, dosage 2g/L
Eugène Extra Brut - 80% Meunier, 20% Pinot Noir with perpetual reserve 2003-2021, dosage 2g/L, dégorgement 7/11/2023
Les Vinges De Mon Village (et de celui d’à côté) Zéro Dosage- perpetual reserve 2014-2021, 100% Meunier, dégorgement 16/10/2023
Les Terres D’Illite - 80% Meunier, 20% Pinot Noir, dégorgement 11/12/2023, dosage 2g/L
Eugène Rosé- 82% Meunier, 18% Pinot Noir with perpetual reserve 2003-2021, dégorgement 5/6/2023, dosage 2g/L
As a winemaker, every champagnes is near and dear to your heart, they are your babies, your creations. I asked Cédric which was his favorite, he answered without missing a beat, Eugène Rosé. It was the first champagne he made himself bolstered by his father’s trust and confidence ( the main photo says it all).
Like other producers in the Champagne region, Cedric makes Ratafia de Champagne, a sweet, fortified wine. This traditional drink is crafted by adding grape brandy to unfermented grape juice, resulting in a beverage with an alcohol content of around 18%.
What sets Cedric's Ratafia apart is his unique recipe, a treasured tradition passed down through generations. This special recipe, named Edmond Ratafia in honor of his grandfather, is a testament to Cedric's dedication to his family's heritage.
Cedric offers two distinct styles of Ratafia:
Le Ratafia Sur Le Toit - Le Rooftafia: This intriguing variation matures in glass globes exposed to the elements for two years on the winery's rooftop. Here, the magical influence of the sun and moon cycles is believed to contribute to the Ratafia's unique character.
La Recette D’Edmond: The second style rests for two years either in glass globes or in oak barrels, nestled within the winery.
Cedric pours his dedication and passion into his craft, making them exceptional expressions of tradition and innovation.His Champagnes are unique expressions of himself and his dedication to sustainability and the Meunier grape. He doesn't chase a mythical "perfect" Champagne, but rather embraces the natural qualities of his terroir and grapes, resulting in vibrant, authentic wines that are a testament to his passion and individuality. In a world that often values conformity, Moussé's commitment to authenticity is a refreshing reminder that true beauty lies in embracing your true self, flaws and all.
