Varietal notes: 75% Chardonnay, 25% Still Pinot Noir
Vineyard: Chardonnay comed from the Grand Cru holdings in Les Mesnil from vines that average 40+ years. The Pinot Noir is sourced from Grnd Cru sites in Ambonnay
Soil: Chalk based soils
Viticulture: All the grapes are harvested by hand
Vinification: All wines are vinified in stainless steel. Wine goes through full malolactic fermentation. 75% Le Mesnil Chardonnay champagne is blended with 25% still Pinot Noir from Grand Cru vineyards in Ambonnay.
Aging: The non-vintage wines are all from a single vintage -- 2012 in this case -- and are aged up to 36 months on the lees. No reserve wines are used.
Production: 1,000 cases
Notes: This blend of 75% Chardonnay from 40+ year old vines in Grand Cru of Le Mesnil and 25% Grand Cru Pinot vines from Ambonnay is on the delicate, pretty end of the Rosé Champagne spectrum. 8 gr/l dosage.
Disgorgement: March 2017
The NV (2014) Brut Rosé is quite different stylistically than the other wines in this range, in no small part due to the 25% still Pinot Noir in blend. Powerful and expressive, the 2014 has so much to offer. Dried tea leaves, mint, sweet red berries and anise add layers of aromatic nuance to this vinous, deeply expressive Rosé Champagne from Moncuit. The Rosé is 75% Chardonnay (from Mesnil) and 25% still Pinot Noir from Ambonnay. Disgorged: March 2017. Dosage is 8 grams per liter.
Publication: View from the Cellar – John Gilman
The current release of Pierre Moncuit non-vintage Brut Rosé is a blend of seventy-five percent chardonnay from Mesnil and twenty-five percent pinot noir from Ambonnay, with all of the pinot added as still wine. The wine is from the base year of 2013 and was finished with a dosage of eight grams per liter. The wine is a lovely light salmon color and offers up a fine nose
of strawberry, blood orange, rye toast, a fine base of chalky soil tones and a touch of clove-like spices in the upper register. On the palate the wine is crisp, full-bodied and zesty, with a good core, elegant mousse and very good length and grip on the youthful and well-balanced finish. This is already very tasty, but will be even better with another year or two in the cellar. 2017-2027.