Robert Moncuit, Champagne, Le Mesnil-sur-Oger Grand Cru, Le Grands Blancs Extra Brut (Disg. 7/24) Producer_Jolie-Laide The winemaking approach—spontaneous fermentation in

The winemaking approach—spontaneous fermentation in barrels followed by 16 to 18 months of maturation on fine lees—serves only to amplify this site's inherent mineral clarity

Les Journaries is from old vines from La Landonne

offering a compelling look at the potential for dry wines in a landscape traditionally known for sweet production

low sulfur)

Robert Moncuit, Champagne, Le Mesnil-sur-Oger Grand Cru, Le Grands Blancs Extra Brut (Disg. 7/24) Producer_Jolie-Laide The winemaking approach—spontaneous fermentation inRobert Moncuit is a family owned estate rooted in the village of Le Mesnil sur Oger since 1889, now led by the fourth generation of the family. This wine is made from Chardonnay grapes grown in the chalk rich soils of Le Mesnil sur Oger and Oger, where vines have been cultivated by the family for over 70 years. In the glass, it shows focused aromas of lemon zest, dried flowers, and almonds, with a medium bodied, fleshy texture defined by a sharp