Monsieur Touton Selection, Ltd.
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Champagne Moutard - Champ PersinNV

WHITE SPARKLING

PUBLIC
March 2025
Prices and availability subject to confirmation
Champagne Moutard - Champ Persin label
  • Producer Champagne Moutard
  • Blend 100% Chardonnay
  • Country France
  • Region Champagne
  • UPC 3 440747 500697

Reviews

Wine Spectator 92

Ripe Gala apple, peach and guava fruit notes lead the way in this juicy version, backed by mouthwatering acidity and a fine, creamy bead. Delivers hints of candied almond, ginger, kumquat and coconut. Disgorged May 2012. Drink now through 2018.

by AN, Wine Spectator , 2013

Decanter 94

A treat of a wine with its cornucopia of expressions - meaty, fruit-driven, and nutty. Charming with lime, pale butter and sourdough notes, narrow and fine. Pear drop on the beautiful finish.

by TP, Decanter , 2023

Technical Details

Description

This limited production Champagne comes from a single vineyard plot called Champ Persin in the village of Buxeuil. It has ideal South-West exposure and sits on the famous clay-limestone soils of the Kimmeridgian bank in Cote des Bar. The vineyard is sustainably farmed and hand harvested to maintain the highest quality.

Food pairing

Champagne Moutard Chardonnay Champ Persin is best served chilled as an aperitif or to accompany seafood and fish dishes.

History

The families of Champagne Moutard Diligent have been living in the village of Buxeuil since the mid 17th century, and have a long tradition of both grape growing and wine production. Located in the Cote des Bar, the vineyard soils are made up of clays and limestones, lending to rich, fruity aromas and good minerality. Champagnes are cellar-aged for at least three years for non-vintage wines and up to ten and fifteen years for vintage wines.

Tasting notes

100% single vineyard Chardonnay and no malo-lactic fermentation resulting in a dry Champagne with good weight and citrus notes through to a lingering finish.

Vinification

Fermentation and vinification in stainless steel tanks.
Temperature controlled stainless steel vats with cool settling at 7 degrees.
Malolactic fermentation is blocked to keep the freshness of the grapes. The wine did not undergo malolactic fermentation. Aged for a minimum of three and half years

Viticulture

10 – 20 year old vines. Vines are pruned during the first fortnight of March using the Chablis method. Vineyards are then ploughed and fertilised during the winter months. Hand harvested.