Time and time again I return to this producer and I’m really impressed with their style. Crisp, linear and focused. They exude a fine style of Mensil sur Oger that instantly seduces me.
Pierre Amillet started with the company in 2000 and now looks after 8 hectares in both Mesnil sur Oger and Oger with some incredible vineyards in the likes of Les Chetillons and Vozemieux which are seeing single vineyard releases this year (2015).
Their Brut is always extremely strict in style. Crisp, pure and mineral with powerful dried apple notes and a touch of vegetation.
Extra is produced using a solera dating back to 2006. It has a lovely toasty nose and apple skin and caramel palate. It finishes with a beautiful edge of salinity.
The Rose is a blend using wines from Bouzy and Ambonnay. It is rambunctious and flirtatious. The traditional strawberries and cream and kept in two with oyster shell and a beautiful minerality.
I was originally a touch misguided with how Robert Moncuit fared in vintage years. 2006 and 2007 didn’t quite hit the heights. Then along came 2008 with it’s powerful notes of coconut, courgettes and again dried granny smith apple with a touch of liquorice. This is an epic wine that I can’t wait to explore with some bottle age.
In late 2015 Pierre will release a single vineyard Les Chetillons (Mesnil sur Oger) and Les Vozemieux (Oger) from the epic vintage of 2008. I was fortunate enough to taste a pre release magnum of Les Chetillons in April. The wine was incredibly fine with an acidity that is very present. It will be fascinating to see how this evolves after release but I have already put my order in!
Along with JL Vergnon and Pierre Peters, Robert Moncuit is a perfect way to explore the beautiful fruit of Mesnil sur Oger.
Village: Le Mesnil Sur Oger
Region: La Cote des Blancs
Contact: Pierre Amillet
Cuvée De Prestige: Les Chetillons
Year Founded: 1928
Style: Dry, focused, linear
Terroir: Mesnil sur Oger, Oger
Vinification: Steel tank. Some use of oak in certain vintages for his single vineyard wines.
Recent Tasting Notes from Robert Moncuit