Champagne Pierre Moncuit Grand Cru Extra Brut 2014
Champagne Pierre Moncuit Grand Cru Extra Brut 2014 is a dry, light-bodied sparkling from Chardonnay, Pinot Noir, Pinot Meunier (Champagne grand cru, France), in the sparkling style. Acidity is very high; oak influence is none. Good with Japanese food, cheese board, aperitif, oysters. Drink now or within 15 years (to about 2029). No need to decant. Critic score 95/100 (merchant-reported).
| Wine | Sweet | Body | From | |
|---|---|---|---|---|
| Joseph Perrier Cuvée Royale Rosé, Brut Champagne Joseph Perrier · Champagne | £56.00 | |||
| Laurent-Perrier La Cuvée, Brut Champagne Laurent Perrier · Champagne | £55.00 | |||
| Michel Arnould & Fils 'Anastrophe', Champagne, Grand Cru à Verzenay 2020 Michel Arnould & Fils · Champagne | £55.00 | |||
| Champagne Barons de Rothschild Concordia NV Champagne Barons de Rothschild · Champagne | £54.99 |
Enjoy it now, or cellar for up to 15 years. No need to decant before serving. This is a luxurious Champagne wine, with a fine, attractive mousse and a light golden colour in the glass. The nose is a medley of orchard fruits, with hints of citrus zest, freshly baked pastries, and butter. It is an extraordinarily dry wine, glowing with purity and the intense character of the Grand Cru vineyards from which it was harvested. In 1928, Pierre Moncuit became the first member of his family to package wines under the Moncuit name. The grapes came from vineyards in Mesnil-sur-Oger, purchased by his father, Alex Moncuit, approximately 30 years before. Today, those same vines form the backbone of a grand Champagne house, run by a fourth generation of winemakers. The Extra Brut begins with a sharp blast of green apple skin, pear, and freshly zested lemon. It is a careful blend of Chardonnay, Pinot Noir, and Pinot Meunier, enveloping the mouth in layers of fresh acidity, yeast, and ripe fruit. The finish is particularly reminiscent of toasted nuts. This is a wine with finesse and longevity, suitable for a wide range of occasions. Consider pairing it with seafood starters, vegetable tempura, or a creamy cheese.