Pierre Moncuit

Cuvée Pierre Moncuit Delos | Magnum 150cl

Description & elaboration

The Cuvée Pierre Moncuit Delos cuvée from Pierre Moncuit is a Blanc de Blancs champagne. It offers notes of grapefruit, yellow lemon and chalky minerality, with a saline finish that gives it its backbone. On the palate, the texture is silky and taut, carried by a thirst-quenching freshness that works equally well as an aperitif or alongside a seafood lunch. Shaped by old vines rooted in the chalk of Le Mesnil, this Blanc de Blancs comes from a very limited production.

The Terroir

The estate cultivates plots in the village of Mesnil-sur-Oger, classified as Grand Cru. The subsoil rests on outcropping chalk dating from the Cretaceous period. This porous limestone acts as a water reservoir during the summer season, regulating the water supply to the vines. The old Chardonnay vines plunge their roots deep into this stratum, drawing minerals from depth. The grapes develop a pronounced natural acidity as a result. This saline imprint forms the backbone of this Blanc de blancs.

The winemaking

The winemaking is carried out by Valérie Charpentier following a strict plot-by-plot approach. Fractional pressing isolates the first musts, which then ferment in temperature-controlled stainless steel tanks, without oak barrels, to preserve the fruit. Malolactic fermentation (the conversion of malic acid into softer lactic acid) is carried out across the entire harvest, gently softening the natural acidity of the Mesnil grapes. The brut dosage is set at 7 g/L, balancing the tension of the Chardonnay without masking the terroir. Ageing extends over 36 months on laths.

A non-vintage champagne

To ensure consistent flavour from one year to the next, the estate blends the current harvest with a proportion of reserve wines (wines from previous vintages kept in tank). This multi-year blend smooths out weather variations and preserves the balance between chalky acidity and fruit ripeness.

Tasting notes

• Appearance

  The Cuvée Pierre Moncuit Delos cuvée has a pale yellow colour with golden highlights. The glass reveals a persistent effervescence, animated by a fine, steady bead of bubbles.

• Nose

  On the nose, aeration reveals bright grapefruit notes. The bouquet opens on yellow lemon before evolving towards fresh pear.

• Palate

  On the palate, the elegant texture coats the tongue. The attack gives way to a silky feel, underpinned by a thirst-quenching, saline mineral thread.

Food pairing suggestions

Aperitif bites

• Comté gougères
• Sea bream tartare
• Trout toasts

Main courses

• Seafood
• Sole meunière
• Fillet of sea bass

Cheese and Desserts

• Aged Chaource
• Young Parmesan
• Lemon tart

The benefits of the magnum

The estate offers this cuvée in several formats. The classic 75 cl bottle suits intimate meals. The magnum holds 1.5 litres, the equivalent of twelve flutes. This larger format reduces the impact of oxygen on the wine, slowing the champagne's evolution. Autolysis (the extended contact of the wine with its lees) is prolonged as a result, enriching the aromatic profile over time.

The Plus de Bulles expert's opinion

Advice

How to store this champagne?

Plus de Bulles ships this magnum (150 cl) in a specially designed anti-shock cardboard packaging for champagne transport. Once received, we recommend storing the magnum on its side, away from light. Ideally in a cellar; failing that, in a cool, not too dry place at a stable temperature.

Ageing potential

The Cuvée Pierre Moncuit Delos cuvée will evolve favourably in the bottle. This magnum offers an ageing potential of 8 years.

• Drink now: the wine expresses the primary aromas of Chardonnay. Notes of grapefruit and lemon dominate the flavour profile.
• After 4 years: bottle ageing develops aromas of brioche and ripe yellow fruits. The acidity gradually rounds out over the years.
• After 7 years: evolution transforms the aromatic palette. Scents of honey, candied fruits and gentle spices emerge.

Serving suggestions

The ideal serving temperature is 8-9 °C. Professionals recommend a tulip-shaped glass: its narrowed rim retains the volatile compounds of the Chardonnay and channels the effervescence without dispersing the bead of bubbles.

An anecdote about this cuvée

The label pays tribute to the founding couple of the estate. Pierre Moncuit and Odile Delos acquired their first plots in 1889 and established the estate on the Côte des Blancs. Today, Valérie Charpentier vinifies this harvest with the same technical rigour. The estate holds Haute Valeur Environnementale (hVE) certification. This same ethos applies to this Chardonnay from the same house, sourced from the hillsides of Sézanne.

The minerality of the cuvée reflects the chalky austerity of Le Mesnil, and its ageing approach differs from that applied to this vintage champagne from the Côte des Blancs.