5 Rue de , 51700 / Tél. +33 (0)3.26.58.10.80 80% Meunier – 20% Pinot Noir [email protected] L’Or d’Eugène Solera since 2003 / Brut

Created by my great grandfather, Eugène Moussé, over 90 years ago this champagne is the true emblem of our house. It was originally called Carte Or, and then Or Tradition, but we decided to change the name again as a tribute to Eugène. L’Or d’Eugéne is a Blanc de Noirs champagne that perfectly reflects the character of la Vallée de la .

80% Meunier – 20% Pinot Noir Extra-Or d’Eugène Solera since 2003 / Late-disgorged / Extra Brut GAZETTE CHAMPENOISE BY CÉDRIC As the name suggests this champagne is an Extra Brut, late-disgorged version of Or d’Eugène. In order to create this cuvée we blended wines from no fewer than 10 harvests since 2003 and then aged the blend on lees for 60 months to demonstrate how our Meunier wines can age magnificently whilst still retaining their freshness. Drive about one hour east from Moussé Fils : Paris and you’ll find yourself in 92% Meunier – 8% Pinot Noir Champagne. Here, in the valley Rosé Effusion Solera since 2003 red and white / Brut of the Marne River, you’ll find By Gabriel Clary, New York A quintessential example of blending, Rosé Effusion is created using two different the bucolic village of Cuisles 15 december 2016 soleras, one for white wine and one for red wine, with the wines in both coming from that Cédric Moussé calls home a single plot of Meunier, and being aged in oak. The special character of the red and knows so well. Cédric is one “From 2003 until 2007 he in- Whenever anyone asked Jean-Marc wines made of Meunier after long maceration and cold pre-fermentation makes for an of the young generation of cham- sisted that I stay in the vi- his view on whether Meunier was exceptional rosé champagne. pagne makers and the village is neyards. He didn’t want to let me a lesser quality varie- where the story of his family, anywhere near the cellars! Howe- tal than Pinot Noir or 100% Meunier de Cuisles sometimes triumphant and some- ver Cuisles and the neighbou- Chardonnay, he would A blend of the finest vintages / Aged in cork-sealed bottles / Nature Les vignes de mon village times tragic, has played out. ring villages are unique and I reply: needed time to get to know all “I couldn’t disagree Before we created this Brut Nature non-vintage champagne, our vintage cuvée Special Club was the only 100% Meunier champagne in our range. The idea behind Les Vignes de the different terroirs” says Cé- more. I understand Mon Village was to create an outstandingl champagne, aged in bottles sealed with dric. that it suits the cork, that would still appeal to everyone. It’s also a tribute to Jean-Marc who was big houses to say mayor of our village for 25 years and who adored Meunier. And so father and son worked that because it al- together until they had the lows them to buy lots idea of building an ‘Eco-res- of grapes at low prices, 95% Meunier – 5% Pinot Noir Terre d’Illite Millésimé / Extra Brut ponsible’ winery. but it’s not true. You can make superb wines from Meunier. It This cuvee is named after the green clay found in Cuisles. The soil here is quite There have been 12 generations has aromas that you just don’t shallow; it contains a high proportion of well-drained marl limestone and always of vignerons in the Moussé fa- find in other varietals. Yes, contains a fairly thick layer of green clay called Illite in pedology. In times mily, all of them based in Pinot Noir is more complete and of prolonged drought Illite is the only type of soil that retains its moisture Cuisles, but it was Cédric’s powerful, but it doesn’t have throughout the summer months. The finesse and purity of this green clay guarantee great grandfather, Eugène Mous- the fruitiness of Meunier. We that there’s always enough water for our grapes. sé, who was the first to start absolutely love Meunier here.” Vintages to date : 1999, 2000, 2002, 2004, 2007, 2008, 2009, 2010, 2011, 2012, 2013, 2014, 2015 making champagne under his own name back in 1923. Cédric’s father Jean-Marc lost 100% Chardonnay His son Edmond met a young woman his life in a tragic accident in from a single plot / Extra Brut Anecdote called Micheline, the daughter December 2013, just two months of a soldier who was based near after the end of the harvest. Anecdote is an unusual cuvée made of Chardonnay from a particular spot in Cuisles Cuisles in the last war. They called « Les Varosses ». Some 25 years ago we noticed that the soil was especially “What can you? That’s life and married in 1953 and had three deep here which is why we decided to plant Chardonnay there because it’s a varietal some days are just plain diffi- boys. The eldest, Jean-Marc, that likes deep soil. This is a unique champagne because it was the first 100% cult,” recalls Cedric. « 2013 joined his father to run the Chardonnay ever to be made in Cuisles. would have been such a wonder- family business in 1979 after ful year too ; the harvest was completing his studies at Châ- late, in October, but it turned 100% Meunier tillon sur Marne. The two of Spécial Club Blanc Vintage / Extra Brut In 2005 Didier GIMONNET, of out to be the first year I had them worked side-by-side until Champagne Gimonnet et Fils and to make the wines on my own. » We have been privilged to be a member of the Club Trésors de Champagne since 2005. Edmond’s death in 1990. Jean-Pierre VAZART of Champagne Our Spécial Club cuvée was the first 100% Meunier in the history of the club. It’s Vazart-Coquart Fils approached In fact Jiles Halling made a from a plot called « les Fortes Terres » and occasionally from another called « les In 2000 Jean-Marc’s son, Cédric, Cédric and invited him to join short video of that 2013 har- Bouts de la Ville ». completed his degree from the the Club Trésors de Champagne. vest at Champagne Moussé Fils Vintages to date : 2005, 2006, 2008, 2009, 2011, 2012, 2013, 2014, 2015, 2016 viticultural college in Jean-Marc let Cédric decide and at the end of the video and then went straight off in whether, or not, to accept the you can see how passionate and 100% Meunier search of new experiences. His invitation. Cédric was certain- vibrant Jean-Marc was. He loved Vintage / Extra Brut Spécial Club Rosé travels took him as far afield as ly interested but only on the his work and his life and was California but also to places understanding that he would be very proud to see what his son We created this 100% Meunier Rosé de Saignée champagne with the same objective of nearer to home such as Château allowed to create a 100% Meu- had achieved. highlighting the quality of Meunier. It’s the result of many hours of maceration Trocard in Pomerol. On his re- nier champagne for the Special following cold pre-frementation. A remarkable champagne with a remarkable character. turn to Cuisles his father de- Vintages to date: 2012, 2013, 2014, 2015, 2016 Club. It was to be the first of cided to put Cédric in charge its kind. of the vineyards. COCHET CONCEPT - EPERNAY - L’ABUS D’ALCOOL EST DANGEREUX POUR LA SANTÉ, SACHEZ CONSOMMER AVEC MODÉRATION. GAZETTE CHAMPENOISE BY CÉDRIC / 2017

1. What does being a vigneron so that each year we need to elegance. All our wines are tasted and scored by a panel of mean to you? use less and less copper. created with this organoleptic oenologists. If the champagne Cédric Moussé : First and In the past ten years we’ve objective in mind. does not meet the standards of foremost it’s all about being reduced the use of copper by a the judges the wine has to be fascinated by vines and by factor of ten. 11. What’s the one cuvée you recycled! wine. It’s about realising really love? that sometimes you don’t have 4. Your way of working seems C.M. : My favourites change 13. What’s the one asset that all the answers and you need to to be very much influenced by all the time, but because makes your champagne stand out? stop and think again. Equally environmental concerns. C.M. : Essentially it was de- Meunier is falsely accused of C.M. : It’s my team ; no signed to have as little im- ageing poorly I gave myself question about it. These days pact on the environment as the challenge of creating a business like our just can’t possible over its lifetime. Extra Or d’Eugène. It’s a function without a closely- Today the winery is practical- late-disgorged champagne from knit team that pulls in the ly self-sustaining as far as a 9 year Solera and it’s aged same direction with a real energy is concerned and it’s a on lees for 60 months. The commitment to top quality in wonderful place to work for the result is a champagne that has all facets of its work. So for whole team. amazing freshness and because me my greatest asset and the technique designed to allow there’s almost no dosage it’s a thing that brings real added the best possible conditions it’s about being aware of C.M. : Absolutely. In fact, 8. Why do you use micro-vats? champagne without any makeup; value is definitely my team. for ageing the wine. everything that Nature gives us apart from the corks, which C.M. : We put in a lot of work just Meunier in all its glory! and respecting that. In short, have to be sourced from in the vineyards to bring out 14. What about the champagne 16. What are your hopes for the it’s one of the most wonderful outside for reasons the particular character of 12. Can you tell us a little called Les Vignes de Mon future? jobs in the world. of quality, all our other each terroir and so we opted more about the Club Trésors? Village which means a great C.M. : I’d like to be able to purchases such as dry goods, for neutral, stainless-steel C.M. : In 2005 we were lucky deal to you? carry on my work for as long as 2. Tell us about your vineyards. bottles, ice buckets and even vats that have no influence on enough to be invited to join C.M. : With this cuvée we wanted possible ! For me it’s the best C.M. : All our vines are on our tractors and the material that character. Why such small the Club Trésors de Champagne to demonstrate the quality of job in the world! the same hillside running we use in the cellars, are all vats? Well, because every- which was founded in 1971. It the terroir in Cuisles which I find it really exciting; I between Jonquery and Châtillon ‘Made in France’. The idea is thing happens quite naturally was the first association of is very special, so this cuvee get to meet other champagne sur Marne. The soil is fairly to limit our carbon footprint in small vats and in addition, champagne makers to advocate is 100% Meunier which is THE enthusiasts who are just as poor and mainly consists of by reducing the transport small vats allow us to isolate a quality-based approach to varietal in Cuisles. We wanted committed as my team and me. green clay which is really involved as well as to support wine from each plot and ter- wine-making. All 27 members to create a champagne that has Then there are more wonderful unusual for the Marne Valley. French industry. Traceability roir… that gives us a lot of of the club use the same style broad appeal, with the least vintages to look forward to and 2/3 of our plots are on slopes is also easier because we work options when it comes to blen- of bottle but the wine inside possible intervention during lots of fun to be had as we carry with a 25% gradient that face with local suppliers. ding and it allows us to get is unique to each member. The wine-making and bottled with on this amazing adventure! directly south, which is ideal to know each terroir that much group has very high quality corks. for growing grapes. The poor 5. How do you go about harvesting better. standards and each champagne is quality of the soil forced our at Champagne Moussé Fils ? 15. What does that mean predecessors to plant Meunier, C.M. : It’s still done the exactly,’ bottles with corks’? which is a more robust traditional way with a C.M. : Well, it’s a traditional varietal that does well team of 40 people who are in this type of soil. housed and fed by us. Our Ratafia pickers are all regulars 3. How do you take care from all over France who « La vie en Meunier » of the vines? come back year after Cédric Moussé You’ll love our new Ratafia. C.M. : Since we changed to year, largely because environmentally-friendly of the friendly, family 9. What do you think is the It’s rather unusual farming we’ve entirely got rid atmosphere at harvest time. most important step in cham- and is made with love of insecticides, herbicides pagne making? from an old recipe of and other chemical treatments 6. You mentioned that you use a C.M. : To make a great wine Edmond Moussé that against rot and oidium. Solera method for Or d’Eugène you have to pay attention to was only passed down Since 2007 we’ve been protecting and Extra Or d’Eugène ; could thousands of small details. If to Jean-Marc and now the vines by treating the you tell us a bit more about you miss just one thing you to Cédric. It has a leaves with preparations made that? risk losing everything that natural place in the from plants and essential oils C.M. : A Solera system involves will make the wine special. DNA of the house and taking 50% of the wine from Starting in the vineyard with provides a new oppor- the most recent harvest and the choice of clone or root tunity to discover blending that with 50% of stock and then to the pruning, Meunier. reserve wines from previous every decision we make has years. So for example, Extra but one objective: to make a It’s marvellous Or d’Eugène comes from a Solera wine of singular quality. You to enjoy with that we used between 2003 and can’t make a great wine just friends, perhaps 2011, so 50% is wine from 2011, by focussing on one particular served with a 25% from 2010, 12,5% from 2009, stage of the wine-making. good Maroilles 6,25% from 2008… and so on. cheese topped with red fruit 7. Tell us about the new winery 10. What are the three qualities and some fresh building that you created in you look for in a champagne? local bread. 2009. C.M. : Minerality, tension and