Ascending With Champagne Mouzon
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LβAscendant Solera Extra Brut NV- Champagne Mouzon Leroux
A grower champagne producer to watch whoβs pushing the boundaries of terroir driven champagnes in Verzy, Montagne de Reims. Sebastien Mouzon is a 9th generation winemaker certified organic and Demeter biodynamic viticulture of his 7 hectares (50 plots) of which 60% are Pinot Noir, 36% Chardonnay and 4% Arbanne, Petet Meslier, Pinot Blanc and Pinot Gris. Horses are used for ploughing and sheep are used to control the cover crops. He preharvests 20 berries from each vine to create a pied de cuve (like a sourdough starter) which will inoculate the different tanks with the indigenous yeasts. Winemakers prefer this technique to use wild yeast from the vineyard to ferment their wines. The process aims to build a population of viable (alive yeast) and vital (strong) in the wild yeast culture in a small volume of wine. He uses a mix of steel tanks and 500-liter, 4 to 5-year-old Jadot barrels for fermentation.
The wines arenβt filtered, and the amount of sulfur used at the estate is very low. SΓ©bastien feels, as many growers do, that a period of aging after disgorgement is necessary. None of the wines are released before they have rested on the cork after disgorgement for at least 6 months. SΓ©bastien now belongs to the Club TrΓ©sors and later this year his first SpΓ©cial Club, 2012, will be released.
This is a very unique solara blend of 60% Pinot Noir, 40% Chardonnay with an assemblage of 50% 2017 with 50% lβAtavique 2014-2016 and fermented in neutral oak barrels, followed by 44 months on the lees, disgorged January 2022
Dosage: 1.5 g/l
The mystery of solera provides a wide depth and focused champagne. Pours into the glass shimmers with a pale gold hue with dancing effervescence. The nose awakens with a vibrant mΓ©lange of aromas from orange peel, citrus oil, crisp green orchard fruit to graham crackers, baked bread, damp forest floor, nougat, ginger and creamy walnuts.
The first sip is an explosion of freshness and energy driven by its fine persistent bubbles. The core of citrus, yellow plum, pear and apple lead the way for the savory minerality followed by hints of salted buttery caramel, dried strawberries, straw, figs, brioche, ginger, roasted nuts echo its complexity. It has a remarkable texture, creamy balanced with its low dosage. The racy acidity carries it all along in to a soul satisfying long finish. If you can wait a handful of minutes youβll be rewarded with coffee and mocha on the finish.
Paired with a glorious roast chicken. Thatβs all that was needed.
