Mouzon Leroux

History of Champagne Mouzon Leroux

Pascale, Philippe, and Sébastien Mouzon Leroux have passionately and devotedly perpetuated 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 located 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 for crafting wines of unrivalled 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, imprinting each cluster 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, incorporating agroforestry with more than 1,300 trees and shrubs, as well as more than 500 aromatic plant specimens. 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 variety composition is 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 viticultural 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 vinification, minimal dosages, little sulphur…), in order to encourage the expression of his terroir and to stay as close as possible to the mineral, tense, and at times austere taste of the clay-limestone soils of Verzy. All vinification processes are carried out naturally (indigenous yeasts, ageing of wines on lees, low dosage in 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 highly aromatic nose with notes of citrus fruits (grapefruit, lemon) distinguishes the "L'Atavique" cuvée, while "L'Ascendant", by virtue of its solera ageing, appears far more imposing in its structure while remaining quite lively.

From the range of wines of Domaine Mouzon Leroux, here are 3 selected cuvées: the Mouzon Leroux "L'Atavique" cuvée (composed of 50% of the latest vintage, complemented by 50% of the 2 preceding years) announces a deeply chiselled style marked by a tender and flavoursome bubble. The natural concentration of this wine allows it to do without dosage. The Mouzon Leroux "L'Ascendant" cuvée 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 composition is 50% of the latest vintage and 50% of the solera begun in 2010. The vinification is carried out in oak barrels, and Sébastien Mouzon chose to perform 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. Then aromas of white fruits and a woody note with a hint of pastry emerge. On the palate, the bubble is discreet, the attack is ample with notes of white fruits, yet unfolds a beautiful freshness, carried by a fine tension. You may keep it for a few years. The Mouzon Leroux L'Incandescent cuvée is a rosé de saignée Champagne that reveals 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 vats (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 vats. The dosage is only one gram per litre. On the palate, the wine is powerful and crisp, flavoursome, dense and intense — a characterful cuvée to consider at the table, for example with duck. A fine wine to discover.

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