Mouzon Leroux are a family-owned grower-Champagne house based in the Grand Cru township of Verzy in the northern Montatgne de Reims. THey have been passed down through the generations since 1776. Sebastian Leroux, who took over in 2008 has converted the estate to Biodynamic (Demeter certified). The house-style follows the Sellose school, fermenting in oak, allowing for micro-oxidation and picking to obtain tension of ripe, powerful fruit and high acid. They do allow full malo (mostly to avoid sulphur usage), but dosage is very low (often zero). And pressure for second ferment never exceeds 5 bar (as oppose to the 6 bar seen in most large Champagne houses).
Produced from via saignee after a short maceration (22 hours on skins), judged to taste rather than colour. from 100% pinot noir from the Grand Cru vineyard of Les Cumaines, entirely from the 2018 vintage. Elevage for 4 years in stainless steel, 1.5g dosage. Quite dark, despite the short maceration. Brooding and dark-fruited, lots of forest berries, a little truffle-y note, but with a saline twang. The mousse is fine, just lifting the fruit and adding some freshness.
Mouzon Leroux are a family-owned grower-Champagne house based in the Grand Cru township of Verzy in the northern Montatgne de Reims. THey have been passed down through the generations since 1776. Sebastian Leroux, who took over in 2008 has converted the estate to Biodynamic (Demeter certified). The house-style follows the Sellose school, fermenting in oak, allowing for micro-oxidation and picking to obtain tension of ripe, powerful fruit and high acid. They do allow full malo (mostly to avoid sulphur usage), but dosage is very low (often zero). And pressure for second ferment never exceeds 5 bar (as oppose to the 6 bar seen in most large Champagne houses).
Produced from via saignee after a short maceration (22 hours on skins), judged to taste rather than colour. from 100% pinot noir from the Grand Cru vineyard of Les Cumaines, entirely from the 2018 vintage. Elevage for 4 years in stainless steel, 1.5g dosage. Quite dark, despite the short maceration. Brooding and dark-fruited, lots of forest berries, a little truffle-y note, but with a saline twang. The mousse is fine, just lifting the fruit and adding some freshness.
