Some blog articles from Wineman with all our latest thoughts on vintages, wines and what to serve with food

Moutard Champagne

Moutard Champagne from Buxeil

 
The origin of Moutard Champagne can be traced back to 1642, a family established business that spans centuries. They use their own stock grapes from their vineyards and trusted growers that they have had ties to for decades. The family first used its own name the 1920s for their brands, which came from the vineyards in the Cote des bar. Francois Moutard heads the operation and as well as cultivating his own grapes he buys from selected local growers and creates his masterpieces with great love and attention to detail.
 
Their lineup includes a variety of well balanced, soft, fruity wines, such as Cuvee des 6 Cepages, derived from Arbane, Pinot Blanc and Petit Meslier varieties which are recognized but not often seen in Champagne and the usual known varieties of Pinot Noir, Chardonnay and Pinot Meurnier. The main difference in production stems from their use of the lesser know grape trio as well as making wine using all six legal varietals. Here are a few more examples. 
 
 
Made with Pinot Noir this Champagne is the flagship Champagne from Francois Moutard. Crisp and elegent with tiny bubble, characteristic of a great Champagne. The Grand Cuvee has just the right amount of biscuit-like flavours with a hint of butter and brioche leading to a long finish.
 
 
This is a 50:50 blend of Chardonnay and Pinot Noir. It comes across as light and soft, with mineral aromas. It contains an essence of oyster water and a dash of lemon pith. Citrus fruit stands out with a nice balance accompanied by a clean biscuit-like finish. 
 
Moutard Pinot Noir Extra Dry (Vignes Beugenux) 
 
This Champagne is primarily Pinot Noir, if not predominantly. It gives off a little funky smell to the nose but the tropical fruit is definitely evident as a base. It has some rich red currant flavors with some raspberry and peach. The toast comes through with a small honey coat, definitely giving it that smooth, sweet appeal. 
 
 
This Champagne wine contrasts sharply with the Pinot Noir Extra Dry in that it is entirely Chardonnay. In spite of the difference, the nose is richer than expected, offering a mixed aroma of burnt toast and fresh lemon. A hint of brioche comes through, mixed with some pear, honey and marmalade. It is one of the more rich and potent blends. 
 
 
Moutard introduced this wine over 100 years ago and it consisted of equal parts of the six grape varieties used. It still remained legal while all of the other vineyards chiefly used Pinot Noir, Chardonnay and Meunier, this wine contained Arbane, Pinot Blanc and Petit Meslier. The first impression is the oyster shell wafting off, then a lemon-squeezed cream with a smear of melon skin. The element is light and savory, highlighting a creamy rich texture, somewhat tart with a toasty aroma. A dash of bread and brioche lends to the finish. one of the finest examples of a vintage Champagne I have ever tasted.
 
 
This Champagne contains both Pinot and Chardonnay, with a light aroma that comes through with raspberry leaves, yet remains pretty closed. The combinations of sour orange, raspberry and apple give it tartness, ending with a hint of toast on the end. Prestige Rose NV is one of the most popular rose Champagne and particularly apeals to that niche crowd who like this style.

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Some blog articles from Wineman with all our latest thoughts on vintages, wines and what to serve with food

Moutard Champagne

Moutard Champagne from Buxeil

 
The origin of Moutard Champagne can be traced back to 1642, a family established business that spans centuries. They use their own stock grapes from their vineyards and trusted growers that they have had ties to for decades. The family first used its own name the 1920s for their brands, which came from the vineyards in the Cote des bar. Francois Moutard heads the operation and as well as cultivating his own grapes he buys from selected local growers and creates his masterpieces with great love and attention to detail.
 
Their lineup includes a variety of well balanced, soft, fruity wines, such as Cuvee des 6 Cepages, derived from Arbane, Pinot Blanc and Petit Meslier varieties which are recognized but not often seen in Champagne and the usual known varieties of Pinot Noir, Chardonnay and Pinot Meurnier. The main difference in production stems from their use of the lesser know grape trio as well as making wine using all six legal varietals. Here are a few more examples. 
 
 
Made with Pinot Noir this Champagne is the flagship Champagne from Francois Moutard. Crisp and elegent with tiny bubble, characteristic of a great Champagne. The Grand Cuvee has just the right amount of biscuit-like flavours with a hint of butter and brioche leading to a long finish.
 
 
This is a 50:50 blend of Chardonnay and Pinot Noir. It comes across as light and soft, with mineral aromas. It contains an essence of oyster water and a dash of lemon pith. Citrus fruit stands out with a nice balance accompanied by a clean biscuit-like finish. 
 
Moutard Pinot Noir Extra Dry (Vignes Beugenux) 
 
This Champagne is primarily Pinot Noir, if not predominantly. It gives off a little funky smell to the nose but the tropical fruit is definitely evident as a base. It has some rich red currant flavors with some raspberry and peach. The toast comes through with a small honey coat, definitely giving it that smooth, sweet appeal. 
 
 
This Champagne wine contrasts sharply with the Pinot Noir Extra Dry in that it is entirely Chardonnay. In spite of the difference, the nose is richer than expected, offering a mixed aroma of burnt toast and fresh lemon. A hint of brioche comes through, mixed with some pear, honey and marmalade. It is one of the more rich and potent blends. 
 
 
Moutard introduced this wine over 100 years ago and it consisted of equal parts of the six grape varieties used. It still remained legal while all of the other vineyards chiefly used Pinot Noir, Chardonnay and Meunier, this wine contained Arbane, Pinot Blanc and Petit Meslier. The first impression is the oyster shell wafting off, then a lemon-squeezed cream with a smear of melon skin. The element is light and savory, highlighting a creamy rich texture, somewhat tart with a toasty aroma. A dash of bread and brioche lends to the finish. one of the finest examples of a vintage Champagne I have ever tasted.
 
 
This Champagne contains both Pinot and Chardonnay, with a light aroma that comes through with raspberry leaves, yet remains pretty closed. The combinations of sour orange, raspberry and apple give it tartness, ending with a hint of toast on the end. Prestige Rose NV is one of the most popular rose Champagne and particularly apeals to that niche crowd who like this style.

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Post a Comment


Please sign in or create an account to post a comment