Champagne, with its effervescent bubbles and luxurious taste, has long been associated with celebrations and special occasions. It’s the go-to choice for toasts around the globe. But within the world of champagne, there are hidden gems that stand out even among the finest. One such gem is Champagne Pierre Moncuit, a family-owned champagne producer that has earned its place in the most prestigious Michelin-starred restaurants. In this blog post, I share my visit to this Maison, taste-testing my way through their exceptional range of bubbly.
Thank you to Kedge Wine School and the Gérard Basset Foundation for this opportunity.
About
The story of Champagne Pierre Moncuit begins in the heart of the Côte des Blancs region in France, known for its exquisite Chardonnay grapes. The Moncuit family has been crafting champagne here for several generations, dating back to the early 20th century.
The vineyards are situated in Mesnil-sur-Oger, a village renown for its Grand Cru Chardonnay grapes. It is a remarkable terroir. The unique combination of chalky soil and a cool climate creates the perfect conditions for producing elegant, mineral-driven champagnes that are both vibrant and complex.
Champagne Pierre Moncuit is multi-award winning, often gold and first place. Their awards are proudly on display in the tasting room of the Maison.
They also have HVE certification. Referring to “Haute Valeur Environnementale” (High Environmental Value), HVE is a certification program developed by the French Ministry of Agriculture, Food, and Forestry. Its aim is to promote and recognize environmentally friendly practices in agriculture. This includes respect for biodiversity, phytosanitary strategy, fertilization management and water resource management.
Ties with Michelin
Michelin-starred restaurants around the world recognize Champagne Pierre Moncuit’s reputation for excellence. Michelin stars are the most coveted accolades in the culinary world, awarded to establishments that demonstrate the highest levels of culinary expertise, creativity, and service. These restaurants curate their wine lists with the same level of care and precision that goes into their food, and Champagne Pierre Moncuit consistently finds its place on these prestigious lists. Some notable establishments include:
- Le Bernardin (New York City, USA): Renowned for its exquisite seafood dishes, Le Bernardin offers an impressive selection of champagnes, with Champagne Pierre Moncuit being a standout choice.
- The Fat Duck (Bray, UK): Heston Blumenthal’s three-Michelin-starred restaurant offers a meticulously curated wine list that includes Champagne Pierre Moncuit as a preferred option for patrons.
- Le Jules Verne (Paris, France): Located in the Eiffel Tower, this Michelin-starred restaurant offers a breathtaking dining experience alongside an extensive wine list, which features Champagne Pierre Moncuit to elevate the meal.
Popular three-starred chef, Yannick Alléno, is a fan of these champagnes and features them on his wine lists.
Tasting
During my visit, I had the opportunity to taste my way through five different cuvées. All were Blanc de Blancs (Chardonnay-only), with the exception of their rosé.
Champagne Pierre Moncuit Cuvée Hugues de Coulmet Brut
This is the Maison’s entry-level cuvée. It is 100% Chardonnay from their Sézanne vineyards (not Grand Cru). Dosage is about 7g with 3 years of ageing in the cellars. Quite floral with peachiness. Round in mouth and fresh. Overall pleasant to drink.
Champagne Pierre Moncuit Blanc de Blancs Grand Cru ‘Pierre Moncuit-Delos’ Brut
Although the same dosage and aging as the previous wine, by using grapes from their Grand Cru terroir, this is a completely different champagne! This is their flagship product: elegant and mineral. I got really refreshing citrus aromas of lemon and grapefruit, still a bit of white flowers. Very nice and definitely a crowd-pleaser.
Champagne Pierre Moncuit Blanc de Blancs Grand Cru ‘Pierre Moncuit-Delos’ Extra Brut
The production is exactly the same as the Brut above, but with a lower dosage, at 3g. This one is exactly what I expect from a Blanc de Blancs. Deliciously crisp and refreshing, with the Maison’s signature floral and citrus aromas, it goes beyond apéritif. It is something I would love to enjoy alongside chicken in a nice cream sauce or shellfish with lemon. Sublime.
Champagne Pierre Moncuit Grand Cru Millésime 2012 Extra Brut
2012 is considered an exceptionally good vintage for champagnes. And this one is a wonderful expression of such a remarkable year. Beautifully aromatic, with the Maison’s signature white flowers and the zippiness of lemon peel. It is also incredibly gourmand and perfectly balanced between creaminess and acidity. Perfectly fresh and mineral. I’m a big fan of this one!
Champagne Pierre Moncuit Grand Cru Rosé
To finish, I got to try the Maison’s Grand Cru Rosé. It is Champagne Pierre Moncuit’s only champagne that uses black grapes (Pinot Noir from another Grand Cru village, Bouzy). A nice salmon colour with subtle notes of red fruits. Although not quite wowed by this one, I wouldn’t say no if someone offered me a glass!
Overall thoughts
Overall, my visit to Champagne Pierre Moncuit was a real treat. I can see why it is such an esteemed Maison and a staple in Michelin Starred restaurants. If you are ever visiting the region — or happen to be in a restaurant with them in the wine list — you must give them a taste!
