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Robert Moncuit's grandfather bought the domaine's first vineyards on the Côte des Blancs in 1889. In 1928, Robert Moncuit took over the business in the third generation and launched his own collection - exclusively of Grand Cru Chardonnay from Le-Mesnil-sur-Oger, which is one of the best terroirs in Champagne. Since 2000, grandson Pierre Amillet, a highly talented enologist, has been in charge of the winery, continuing his family's vision: to bring out the terroir of Le Mesnils as authentically as possible, using few herbicides and strengthening the natural microcosm of the vineyard.
All of the family's vineyards are located in Le-Mesnil-sur-Oger, including a full 2.17 hectares in the famous Les Chétillons site, some with vines dating back to the 1950s. Until 2008, rather classic basic cuvées and a vintage champagne were produced, finally a rosé was added. Pierre then finally caught the single-vineyard fever and - perhaps spurred on by the success of his neighbor Pierre Péters - now there is also a Lieu-Dit Les Chétillons. In addition, the single-vineyard Les Vozémieux was released in 2010 and further treasures are stored in the cellar, which will be sold in the next few years.
In recent years, they reactivated more and more old methods of cultivation, placing them in their functionality above those of modern technology. The grapes are harvested at maximum ripeness, so there is no need to add sugar during fermentation (chaptalization). Each plot is pressed and vinified separately, so Pierre is later able to make the most sophisticated and complex blends. Malolactic fermentation is not carried out only in very warm vintages. Aging in the cellar takes place in both steel and oak barrels. Wood is used especially for the single-vineyard wines.
The champagnes of Robert Moncuit are extremely precise and of enormous radiance. The basic cuvées are a perfect introduction to the world of the Côte des Blancs, and the single-vineyard wines are, for us, among the best Blanc de Blancs that Champagne currently has to offer, due to their precision, minerality and complexity.
Facts: R.M., Côte des Blancs, Le Mesnil-sur-Oger, 8 ha., 60,000 bottles/year, ageing in steel & wood, mainly malolactic fermentation.