Mouzon-Leroux
| Vigneron | Sébastien Mouzon |
| Location | Verzy (Marne) |
| Size of Domaine | 8 ha |
| Terroir | Continental climate with oceanic influence. Fine, silty clay-limestone soil over chalk bedrock. Gentle slope. 120-150m altitude. |
| Viticulture | Certified biodynamic (Demeter), practising agroforestry. |
| View Mouzon-Leroux wines ↓ |
Located in the grand cru village of Verzy on the northern Montagne de Reims – next to the grand cru of Verzenay – the domaine is now run by Sébastien Mouzon, it has been passed down from father to son since 1776. Sébastien has 8ha split into 65 parcels where the full 'encépagement Champenois' is represented: 60% pinot noir, 35% chardonnay, 5% arbane, pinot gris & blanc, meunier, and petit meslier.
The vines are spread out over the three main hillsides in Verzy, with a NE exposure, which helps to convey the grand cru’s renowned finesse, tension and energy with a notable mineral quality. On the first hillside – which lies closer to Villers-Marmery to the south-east – the soils are chalkier, closer to the bedrock, and perfect for chardonnay (see cuvée L’Angélique). The middle hillside has a deeper topsoil rich in flint – there was a flint quarry here 200 years ago – a rarity in Champagne. And the northern-most hillside towards Verzenay has similar deep clay soils to that village and is perfect for growing pinot noir.
Sébastien started working biodynamically when he took over the reins in 2008 (certified by Demeter), and more significantly, he was the earliest pioneer in the region to apply agroforestry principles – throughout the vineyards he has planted more than 700 trees, shrubs and hedges, plus 300 aromatic plants such as thyme, mint and oregano. Sheep and chicken are used for winter grazing, horses for ploughing, and Seb has built bat roosts as they help to control some unwanted insects.
In the cellar, Seb uses the 'pied de cuve' technique to kick-off fermentation, collecting and fermenting a small pre-harvest of grapes from all his vineyards, which is then used in all the cuvées. The still wines are aged in 3-15yo 500ltr barrels for between 7 to 24 months on full lees. Reserve wines are kept in enamelled vats. Malos are completed so that the use of SO2 is not systematically needed (a pinch might exceptionally be added to the still wines) which at the point of disgorging only amounts to a natural trace of 15mg/l total. Yeast (named Quartz) propagated from the Aube biodynamic producer Fleury are used for the second fermentation and the pressure never exceeds 5 bars (instead of the classic 6 bars found at big Champagne houses). Ageing 'sur lattes' varies from 20 months to 5 years and dosage is never higher than 2.5g/l if any.
There is a sculpted, pristine purity and clear-fruited quality to all the Mouzon-Leroux champagnes thanks to that vital north-eastern exposure and exceptional viticulture. They are delicious champagnes, thoughtful, sapid, mineral and incisive.
Mouzon-Leroux Wines
L’ATAVIQUE
Verzy Grand Cru
60% Pinot Noir, 40% Chardonnay
60% Pinot Noir, 40% Chardonnay (12% alc.)
A blend collected from all their holdings on the three hillsides of Verzy, this is the domaine’s flagship cuvée. It’s a blend of 55% 2021 and 45% 2020/19. It has a pale, bright-gold colour, delicate bubbles, and a most attractive nose and palate, with lifted, stylish fruit and a good wisp of salinity on the finish. A real crowd-pleaser that represents terrific value and pedigree. Disgorged 01/25 - Dosage 1.5g/l.
L’ASCENDANT
Verzy Grand Cru
60% Pinot Noir, 40% Chardonnay
60% Pinot Noir, 40% Chardonnay (12.5% alc.)
This comes from a solera system of demi-muids of L’Atavique first started in 2010 – the current bottling comprises 50% 2021 and 50% 2010 to 2020 wines. 50% of the solera is pulled off and renewed every year, bottled for second fermentation and then aged for around four years 'sur lattes'. As expected, there is a touch more mid-gold colour here (compared to the cuvée L’Atavique), and "we’re now in the forest aromatically speaking" – according to Seb. It displays the domaine’s trademark purity of juice, but it’s more serious, gras, and vinous than L’Atavique, less on the fruit, more on the earth and mineral, sapid and saline on a long and complex finish. Disgorged 10/25 - Non dosé.
L’ANGÉLIQUE 2018
Verzy Grand Cru
100% Chardonnay
100% Chardonnay (12% alc.)
For this cuvée, Sébastien draws on every chardonnay parcel at the domaine – the vast majority planted on the first hillside bordering Villers-Marmery, on very shallow, chalky soil. This is a selection of the barrels he feels best express the quintessential character of Verzy chardonnay: pure, light, and ethereal – as the cuvée name suggests. Seb gives the wine more than four years 'sur lattes' under cap – he prefers the extra tension/reduction of ageing under cap to that of cork ageing. With a beautiful pale-gold colour, the fruit is ripe but racy, extremely fine-tuned and elegant, with truffle notes, and a notable lift on the mineral-imbued finish. Very classy indeed, a must-have for all serious champagne fans. Disgorged 04/24 - Non dosé.
L’INEFFABLE 2018
Verzy Grand Cru
100% Pinot Noir
100% Pinot Noir (12% alc.)
Similar to the cuvée Angélique, this is a selection of barrels that showcases Verzy through the prism of one variety, in its purest and most distinctive form: delicate, saline, and lifted. Most of the vines are on the two hillsides closest to Verzenay, where the soil is deeper and richer, and better suited to pinot noir. The nose is very pinot, refined and 'aérien', and the palate is just as nuanced. There is an enticing rusticity to the wine with a food-friendly bitter structure that recalls Verzy’s chalky bedrock. Great energy and drive throughout, a terrific wine indeed. Disgorged 04/24 - Dosage 1g/l.
LES FERVINS 2018
Verzy Grand Cru
Pinot Noir, Chardonnay, Pinot Meunier, Petit Meslier, Fromenteau, Arbanne, Pinot Blanc
Pinot Noir, Chardonnay, Pinot Meunier, Petit Meslier, Fromenteau, Arbanne, Pinot Blanc (12% alc.)
This is a single-plot cuvée from the lieu-dit Les Fervins on Verzy’s second hillside, halfway between Villers-Marmery and Verzenay, with 40-70cm deep flinty clay over a chalk bedrock. Sébastien planted the plot with the seven varieties allowed in Champagne, and he makes a point of harvesting the same quantity per cépage to give each one a chance to express itself fully. Harvested and pressed together, the wine is aged 9 months in old oak barrels before bottling, then five years 'sur lattes'. Complex, very expressive nose with notes of lemon, stone fruits, white flowers, herbs, and spices. Great energy on the palate with fruits, flowers, salts, and bitters, all vying for attention. A singular bottling that represents a unique glimpse into Champagne's past (and future?). Disgorged 04/24 - Dosage 1g/l.
L’INCANDESCENT 2020
Verzy Grand Cru
100% Pinot Noir
100% Pinot Noir (12% alc.)
This is a 'rosé de saignée' made from a selection of pinots on shallow topsoil, close to the chalky bedrock. The grapes were macerated for 14 hours, gently pressed, and transferred to 228ltr barrels for fermentation and ageing. Deep in colour, it has a radiant, almost luminescent raspberry hue. This is one of the most striking expressions of champagne rosé we have come across – the nose is vibrant with notes of blood orange and red berries; the palate is vinous and savoury with gentle tannins and umami. A stunning 'vin de gastronomie', excellent for food and wine matching. Disgorged 01/24 - Dosage 2.5g/l.