Champagne Moutard Pere & Fils Brut Grande Cuvee
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Product description
This classic non-vintage sparkling wine originates from France, within the southern Champagne region of the Côte des Bar. The Moutard family has been rooted in the village of Buxeuil since 1642, though Lucien Moutard established the modern Champagne house in 1952. Today, the estate is managed by the family's fifth generation, led by François Moutard. The Grande Cuvée is the pillar of Moutard's production. Sourced from vines aged 10 to 20 years in Buxeuil and Polisy, the fruit benefits from the region’s distinct Kimmeridgian clay-limestone soils—geologically similar to those of Chablis—which grant both richness and mineral tension to the wines.
Wine Description
In the glass, this Blanc de Noirs displays a brilliant golden-yellow hue with persistent, fine effervescence. The nose offers an expressive bouquet of stone fruits, red apple, and fresh pear, interwoven with refined autolytic aromas of warm butter, toasted almond, and freshly baked brioche. On the palate, it is broad, round, and creamy, yet maintained by vibrant acidity. Flavours of crisp yellow orchard fruit, ripe plum, and citrus zest lead into a long, focused finish marked by delicate toasted nut and mineral undertones. Crafted entirely from 100% Pinot Noir, it undergoes temperature-controlled vinification in stainless steel followed by full malolactic fermentation. It is aged on its lees for a generous 36 months before receiving a classic Brut dosage of approximately 10 g/L.
Food Pairing
The vinous weight, rich fruit profile, and creamy texture of this 100% Pinot Noir Champagne make it a remarkably versatile partner at the dining table. Beyond acting as an elegant aperitif, it pairs beautifully with rich seafood such as seared scallops, butter-poached lobster, or roasted turbot. Its structural depth allows it to easily complement roasted poultry, veal chops in mushroom sauce, charcuterie boards, or delicate game birds. For cheese pairings, it pairs exceptionally well with aged Comté, Chaource, or Brie de Meaux.
