Champagne Mousse Fils | L'Or d'Eugene - NV

Bright golden yellow with orange reflections. Delicate fragrance of red currant, rosehip and gooseberry underlaid with biscuit and herbal savouriness.

Reviews:

• Wine Advocate: Drawing from a perpetual reserve spanning the 2003–2018 vintages, the new NV Brut Blanc de Noirs L'Or d'Eugène was disgorged in November 2020 with 0.5 grams per liter dosage. Deep and complex, it unwinds to reveal aromas of pear, honeycomb, fresh pastry, paraffin wax and confit citrus, followed by a medium to full-bodied, broad and fleshy palate that's seamless and concentrated, girdled by lively acids and complemented by a saline finish.

• Jeb Dunnuck: The first wine in the range, the NV Champagne Blanc de Noirs L'Or d'Eugene Perpetuelle Brut is made from 80% Meunier and the remainder Pinot Noir and was fermented and aged in stainless steel. It is 50% from 2019 and the rest from a reserve spanning back to 2003. It is soft and pure, with pretty red fruited aromas of strawberry preserve, hay, and red flowers. This all moves seamlessly to the palate in an approachable way, with balanced dosage that makes this a fruit-forward and easy-drinking wine. The mousse fills the palate with a rounded feel and sweet red berries, and a hint of apricot on the finish. I like this as a fresh style for drinking as an aperitif or as a late-night treat.

Producer Information

A grower since 1750, Champagne Moussé sits in the village of Cuisles, in a valley perpendicular to the Vallée de la Marne. This side valley has a unique soil in Champagne: a schist subsoil under clay. While Meunier often struggles to be taken seriously in Champagne, at Moussé, Meunier is celebrated. 80% of the vines planted are Meunier, with the balance planted to Pinot Noir and Chardonnay. This agency is the first member of Club Trésors de Champagne to make a Spécial Club wine of 100% Pinot Meunier and the first Club member to produce a Rosé de Saignée Spécial Club. In the vineyards, Cedric Moussé adheres to a ‘lutte raisonée’ approach. He practices organic viticulture, using herbal infusions that act as ‘vitamins’ for the vines, cover crops, zero pesticides, and minimal doses of heavy metals like copper. His new winery, completed in 2012 may be deceiving; the modern facility leads us to believe this is a new operation. Solar panels power the cellar, tasting room, and 2 houses on the property, while geothermal energy moderates temperature throughout the winery. An underground spring provides enough water for irrigation on the farm. Moussé works almost exclusively in stainless steel, with the exception of a small amount of Pinot Meunier destined for his rosé. All cuvées undergo malolactic fermentation. The resulting wines seem to gush with red and dark fruits characteristic of Pinot Meunier, and a structured, saline minerality.

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