Champagne Mouzon-Leroux L'Incandescent Rose de Saignee Extra Brut
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Wine
Spectator -
Robert
Parker
Product Details
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Blend: 60% Pinot Noir, 40% Chardonnay
Professional Ratings
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Wine Spectator
Firm and fragrant, with an overtone of wild sage and thyme, this shows a lovely range of ripe black raspberry, mandarin orange peel, graphite, mineral and spice notes. There's real drive to this tightly meshed, mouthwatering Champagne, yet this is refined and creamy on the palate, with raw silky texture. Long, chalky finish.
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Robert Parker's Wine Advocate
Disgorged in December 2019 with 1.5 grams per liter dosage, the NV Rosé de Saignée L’Incandescent derives exclusively from the 2016 vintage and saw 28 hours of maceration before pressing. Offering up inviting aromas of plums, raspberries, cinnamon, orange rind and petals, it's medium to full-bodied, bright and vinous, with powdery phenolic structure, tangy acids and a fine-boned, elegant profile. This is a pretty but serious wine from Mouzon-Leroux that's well worth seeking out.
Sébastien Mouzon started as the 9th generation of the family to grow grapes in the village of Verzy and officially took over in 2008, though his first vintage was 2009. He was interested in farming organically, in using biodynamic treatments and indigenous fermentations from the beginning. Fermentations are now done pied de cuve – collecting a small preharvest, fermenting that small amount of wine naturally, as a “starter” for inoculating the different tanks with the indigenous yeast. Sébastien pr-harvests 20 berries from each vine for this; the thinking goes that the individual yeast strains will recognize each other in each parcel. The estate is just over 7 hectares, almost all in Verzy, split over 50 different plots. Almost sixty percent of the vineyards are planted to Pinot Noir, while Chardonnay makes up just under 40 percent with four percent Arbanne, Petit Meslier, Pinot Blanc and Pinot Gris. Viticulture is certified organic and tinctures of horsetail, dandelion, wicker, nettle, yarrow and oak are used in addition to the biodynamic horn manure 500 preparation. Horses are used for ploughing and sheep are used to control cover crops. Grapes are harvested with high physiological ripeness; with biodynamic viticulture allowing for balanced sugar ripeness. Fermentation and elevage is done in a mix of steel tanks and 500-liter, 4 to 5-year-old Jadot barrels, the only estate in Burgundy that has their own tonnellerie. Sébastien feels that these barrels are a perfect foil for his wines. Malolactic is always allowed, as this lets Sébastien use less sulfur. There is no filtration on any of the wines and no collage; the addition of riddling aids to keep the lees from sticking in the bottle. Alcoholic fermentation is natural, using pied de cuve and the secondary fermentation is done with “Quartz”, the selected yeast from Fleury, the biodynamic producer in the Aube. The wines aren’t filtered, and the amount of sulfur used at the estate is very low. Sébastien feels, as many growers do, that a period of aging after disgorgement is necessary. None of the wines are released before they have rested on the cork after disgorgement for at least 6 months.