At Mouzon Leroux, winemaking has been passed down from generation to generation since 1776. The Mouzon Leroux estate is based in Verzy (a Champagne Grand Cru commune) on the Montagne de Reims. The Mouzon Leroux family cultivates the art of the vine and upholds the traditions of expertise and craftsmanship essential to producing a great Champagne. The Mouzon Leroux estate has a vineyard of approximately 8 hectares, divided into around sixty plots, and has been farmed in Biodynamics since 2008 (Demeter certified).

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Mouzon Leroux l'Ascendant Solera Grand Cru

-10% by 6

-5% by 3

DISCOUNT

10 in stock

Réf : 69568

Color : White

Volume : 75cl

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Champagne | Champagne

Mouzon Leroux l'Ascendant Solera Grand Cru

€48.00 inc-VAT per bottle

€40.00 ex-VAT

The TOP winemakers of Champagne Winemaker

History of Champagne Mouzon Leroux

Pascale, Philippe, and Sébastien Mouzon Leroux have passionately and devotedly carried on the family winemaking heritage since 1776. The estate, established on 8 hectares of vines spread across 60 plots, finds its essence in Verzy, one of the 17 villages classified Grand Cru in Champagne, owing to its climate, soil and clay-limestone subsoil. Verzy is situated at the heart of the Grande Montagne de Reims. Here, the richness of the Champagne grape varieties, including Arbanne, Petit Meunier, Pinot Gris, Pinot Meunier, Pinot Noir, and Chardonnay, flourishes in an exceptional clay-limestone terroir. Verzy, classified Grand Cru for its climate, its soil and its subsoil, offers the ideal setting to craft wines of unparalleled finesse and roundness.

Terroirs and Vines of Champagne Mouzon Leroux

The clay-limestone soil, sometimes silty-limestone over flint, bears witness to the geological history of the terroir, imbuing each bunch with a unique identity. The North-East exposure gives the grapes a slow and balanced ripening, thus revealing the quintessence of each grape variety. The estate follows a biodynamic approach certified by Demeter since 2008, integrating agroforestry with more than 1,300 trees and shrubs, as well as more than 500 aromatic plants. The introduction of animals, such as hens and sheep, for winter grazing, contributes to the ecological balance of the vineyards.

Viticulture and Vinification of Champagne Mouzon Leroux

The grape blend consists of 60% Pinot Noir, 35% Chardonnay and 5% Pinot Meunier, Pinot Blanc, Pinot Gris, Arbane and Petit Meslier (thus forming the 7 traditional grape varieties of Champagne). Sébastien Mouzon oriented his farming methods towards biodynamics as early as 2008, following a meeting with Alsatian winemaker Pierre Frick. He also modified his approach to vinification (malolactic fermentation carried out, partial or complete barrel fermentation, minimal dosage, little sulphur…), in order to promote the expression of his terroir and to be as close as possible to the mineral, taut and sometimes austere taste of the clay-limestone soils of Verzy. All winemaking processes are carried out naturally (indigenous yeasts, ageing of wines on lees, low dosage of expedition liqueur, low sulphiting) in order to showcase the fruit to its fullest. The bottles remain on laths for a minimum of 28 months.

The Cuvées of Champagne Mouzon Leroux

At the heart of this attentive approach, the exceptional cuvées of Domaine Mouzon Leroux are revealed. Each bottle embodies the unique expression of the terroir and the art of natural winemaking.

The wines have now reached a high level, and they are complex, balanced and vibrant.

A very aromatic nose with notes of citrus fruits (grapefruit, lemon) sets the "L'Atavique" cuvée apart, while "L'Ascendant", owing to its solera ageing, appears far more imposing in its structure while remaining quite lively.

Among the range of wines from the Mouzon Leroux estate, here are 3 selected cuvées: the Mouzon Leroux cuvée "L'Atavique" (composed of 50% of the latest vintage, complemented by 50% from the 2 preceding years) announces a deeply chiselled style marked by a soft and flavourful bubble. The natural concentration of this wine allows it to forgo dosage. The Mouzon Leroux cuvée "L'Ascendant" comes from a solera of the L'Atavique cuvée, begun in 2010. Like the cuvée from which it originates, it is composed of 60% Pinot Noir and 40% Chardonnay, both sourced from the Grand Cru terroir of Verzy in the Montagne de Reims. The blend consists of 50% of the latest vintage and 50% of the solera begun in 2010. The vinification is carried out in oak barrels, and Sébastien Mouzon has chosen to carry out malolactic fermentation in order to limit the addition of sulphur. The dosage is less than 2 g. With a slightly amber robe, the nose of this Champagne is very refined, with a slightly oxidative touch. Aromas of white fruits then emerge, along with a woody note and a hint of pastry. On the palate, the bubble is discreet, the attack is generous with notes of white fruits, yet unfolds a beautiful freshness, supported by fine tension. You will be able to keep it for a few years. The Mouzon Leroux L'Incandescent cuvée is a rosé de saignée Champagne that unveils powerful notes of candied red fruits and spices. It is a 100% pure Pinot Noir sourced from the Grand Cru terroir of Verzy. Sébastien Mouzon uses here the saignée technique, which involves macerating the berries for 15 to 20 hours in order to transfer aromas and colour to the grape must. The Incandescent Extra Brut is then vinified partly in tanks (75%) and partly in oak barrels (25%). Malolactic fermentation is carried out to limit the addition of sulphur. The wine is then aged on fine lees for 6 months in barrels or tanks. The dosage is a mere one gram per litre. On the palate, the wine is powerful and crisp, flavourful, dense and intense — a wine of character to be enjoyed at the table, for example with duck. A great wine to discover.

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