Description & elaboration
The Montchenot 1er Cru 2020 cuvée from Nicolas Maillart is a champagne rooted in the terroirs of the Montagne de Reims. It offers notes of morello cherry and crunchy red fruits — lifted by a veil of vanilla and roasted undertones brought by ageing in oak foudres. On the palate, the texture is rich and taut, pairing beautifully with roasted meats.
The Terroir
The vineyard is anchored in Villers Allerand, a Champagne village classified Premier Cru. The vines occupy the eponymous lieu-dit, at the junction of the Petite and Grande Montagne sectors. The Thanetian subsoil layers sands, clays and a chalky bedrock. The clay pockets retain spring rainfall to sustain the vines through summer, while the porous chalk drains excess water deep below the surface.
The estate practises systematic mechanical ploughing across all its plots. Nicolas Maillart follows organic farming standards certified to the official organic specification. The Haute Valeur Environnementale and Viticulture Durable en Champagne certifications underpin these commitments. Beneficial fauna thrives freely among the grassed-over rows.
The root system plunges deep into the chalk in search of water. This deep rooting enhances the concentration of the grapes. Teams intervene by hand during the green operations in June. Careful leaf removal ensures the ventilation needed to keep the bunches healthy.
Winemaking
The blend is a Blanc de Pinots Noirs sourced from the Écueil sector. Nicolas Maillart triggers alcoholic fermentation using indigenous yeasts (naturally present on the grapes, with no external addition). Malolactic fermentation is deliberately avoided to preserve the must's natural acidity. The still wines then rest for 12 months in oak foudres.
Ageing in foudres provides measured micro-oxygenation without prior mechanical filtration. This method adds aromatic depth and naturally rounds out the texture.
A dosage of 1 g/L places this champagne in the extra-brut category. This minimal sugar addition showcases the minerality drawn from the chalk.
The 2020 vintage
The 2020 growing year belongs to a Champagne triptych of sunny vintages. A winter free of severe frost triggered early budburst. May rainfall called for targeted leaf removal to ventilate the bunches. Summer temperatures exceeded decade averages for several consecutive weeks.
The summer water deficit limited berry swelling and reduced yields. Pinot Noir accumulated a significant sugar load under the August sun. Harvesters began the harvest around mid-August.
The chalky soils maintained a low pH despite the warmth of the vintage. The accelerated vegetative cycle yielded sugar-concentrated musts. The immaculate health of the bunches guaranteed the quality of the juice. Time in the cellar has refined the primary notes of this fully ripe harvest.
Tasting Notes
Appearance
The colour reveals a golden hue with delicate copper highlights. A fine bead of bubbles rises slowly from the base of the glass. The seamless effervescence speaks to the time spent maturing in the cellar.
Nose
The opening presents crisp notes of morello cherry and damson. This register of crunchy red fruits gradually gives way to roasted aromas. Oak ageing lays down a subtle veil of vanilla and white pepper.
Palate
A frank attack immediately reveals the mineral imprint of the soil. The creamy texture envelops the palate while maintaining a continuous guiding tension. The finish lingers for several seconds on notes of bitter almond and hazelnut.
Food Pairing Suggestions
- Gougères with aged Comté
- Iberian bellota ham
- Foie gras toasts
- Veal tenderloin
- Roasted duck magret
- Roasted pigeon with cherries
- Aged Chaource
- Sheep's milk Tomme
- Vieux Comté 24 months
The Plus de Bulles Expert's View
Why I love it
The purity of this blanc de noirs won me over with its mineral tension combined with stone-fruit notes. I love its creamy texture and long, saline finish.
My recommendation
Serve this champagne at 10–11 °C in a wine glass to accompany a fillet of turbot or veal sweetbreads.
Advice
How to store this champagne?
Plus de Bulles ships this bottle (75 cl) in reinforced packaging specially designed for transporting champagne. After delivery, we recommend storing the bottle horizontally, away from light — ideally in a cellar, or at least in a cool, not too dry place with a relatively stable temperature.
Ageing potential
The Montchenot 1er Cru 2020 cuvée from Nicolas Maillart is built to age, driven by the acidity of the vintage and the structure imparted by oak foudre ageing. It offers a cellaring potential of approximately 15 to 20 years.
- Up to 2030: the aromatics highlight flavours of crunchy cherry and fresh red fruits.
- From 2031: the bouquet shifts towards notes of toasted bread and brioche.
- Around 2040: the profile develops hints of dried fruits, spices and honey.
Serving suggestions
Serve between 10 and 11 °C. The wide bowl of a tulip glass encourages the expression of the aromas. A ten-minute decant softens the liveliness of the extra-brut bubble and opens up the oaky notes inherited from foudre ageing.
A note about this cuvée
The Maillart family has been shaped by viticulture since 1753. The Montchenot lieu-dit holds particular historical and personal significance: this area is the birthplace of the current winemaker's mother. La Revue du Vin de France awards two stars to this traditional estate. The same meticulous care lavished on the vines is reflected equally in this other organic, vintage Premier Cru from the domaine.
Parcel-by-parcel work faithfully translates the geology into the glass. The specialist press consistently recognises the technical precision of this Champagne production. Time in barrel brings progressive oxygenation to the cuvée juice. Enthusiasts of the region are equally won over by the directness of this blanc de noirs with no added sulphites.
