Champagne Mouzon-Leroux L'Ascendant Solera Extra Brut

  • 92 Robert
    Parker
  • 92 Jeb
    Dunnuck
  • 91 Vinous
  • 91 Wine
    Spectator
89 99
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Champagne Mouzon-Leroux L'Ascendant Solera Extra Brut  Front Bottle Shot
Champagne Mouzon-Leroux L'Ascendant Solera Extra Brut  Front Bottle Shot Champagne Mouzon-Leroux L'Ascendant Solera Extra Brut  Front Label

Product Details


Varietal

Region

Producer

Size
750ML

ABV
12%

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Somm Note

Winemaker Notes

The Champagne Mouzon-Leroux L'ascendant Solera Extra Brut is a pure expression of Verzy Grand Cru, one of the most interesting and diverse terroirs in the Montagne de Reims. This estate is certified organic wines and practicing biodynamic viticulture.

Blend: 60% Pinot Noir, 40% Chardonnay

Professional Ratings

  • 92

    Disgorged in March 2021 with 1.5 grams per liter dosage, Mouzon's latest NV Extra-Brut L'ascendant Solera is based on the 2016 vintage, complemented by 50% reserve wines drawn from a solera established in 2010. Exhibiting aromas of citrus oil, crisp green orchard fruit, nashi pear, macadamia nuts and nougat, it's medium to full-bodied, seamless and fleshy, with fine depth at the core, racy acids and a long, mineral finish. This has turned out very nicely. Best After 2021

  • 92

    The NV Champagne L'Ascendant Solera Extra Brut is 60% Pinot Noir and the rest Chardonnay, raised in used French oak. This bottling brings into focus a more complete picture and added depth, as you would expect from the solera. Offering notes of graham cracker, ginger, and orange peel., the palate is dry and saline, with a crystallin, pure textural feel. I like this one a lot. Drink over the next 15 or so years. Best after 2022.

  • 91

    The NV Extra-Brut L'Ascendant is a very pretty wine based on 2017 combined in equal parts with a solera-style blend going back to 2014, 60% Pinot Noir and 40% Chardonnay. Bright floral accents, lemon peel, white pepper, mint and crushed rocks lend freshness throughout, I very much like the vibrancy and overall energy. Dosage is 1 gram per liter.

  • 91

    A vibrant Champagne, with aromas and flavors of white raspberry, mandarin orange peel, almond blossoms and salted almond set on a vivacious bead. Creamy finish. Pinot Noir and Chardonnay.

Champagne Mouzon-Leroux

Champagne Mouzon-Leroux

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Champagne Mouzon-Leroux, France

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.

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A term typically reserved for Champagne and Sparkling Wines, non-vintage or simply “NV” on a label indicates a blend of finished wines from different vintages (years of harvest). To make non-vintage Champagne, typically the current year’s harvest (in other words, the current vintage) forms the base of the blend. Finished wines from previous years, called “vins de reserve” are blended in at approximately 10-50% of the total volume in order to achieve the flavor, complexity, body and acidity for the desired house style. A tiny proportion of Champagnes are made from a single vintage.

There are also some very large production still wines that may not claim one particular vintage. This would be at the discretion of the winemaker’s goals for character of the final wine.

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Associated with luxury, celebration, and romance, the region, Champagne, is home to the world’s most prized sparkling wine. In order to bear the label, ‘Champagne’, a sparkling wine must originate from this northeastern region of France—called Champagne—and adhere to strict quality standards. Made up of the three towns Reims, Épernay, and Aÿ, it was here that the traditional method of sparkling wine production was both invented and perfected, birthing a winemaking technique as well as a flavor profile that is now emulated worldwide.

Well-drained, limestone and chalky soil defines much of the region, which lend a mineral component to its wines. Champagne’s cold, continental climate promotes ample acidity in its grapes but weather differences from year to year can create significant variation between vintages. While vintage Champagnes are produced in exceptional years, non-vintage cuvées are produced annually from a blend of several years in order to produce Champagnes that maintain a consistent house style.

With nearly negligible exceptions, . These can be blended together or bottled as individual varietal Champagnes, depending on the final style of wine desired. Chardonnay, the only white variety, contributes freshness, elegance, lively acidity and notes of citrus, orchard fruit and white flowers. Pinot Noir and its relative Pinot Meunier, provide the backbone to many blends, adding structure, body and supple red fruit flavors. Wines with a large proportion of Pinot Meunier will be ready to drink earlier, while Pinot Noir contributes to longevity. Whether it is white or rosé, most Champagne is made from a blend of red and white grapes—and uniquely, rosé is often produce by blending together red and white wine. A Champagne made exclusively from Chardonnay will be labeled as ‘blanc de blancs,’ while ones comprised of only red grapes are called ‘blanc de noirs.’

SRKFRKMO03NV_0 Item# 770830

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