The Moncuit roots run deep in the Côte des Blancs. The family first purchased land back in 1889 and began estate-bottling almost 40 years later. Current winemaker and fourth-generation Pierre Amillet’s passion for Chardonnay and the region’s signature chalky soils knows no limits. This barrel fermented Blanc de Blancs is aged under cork before disgorgement and sees no dosage. A blend of 100% Chardonnay, 80% from the base vintage and 20% from reserves, which showcases the chalky soils of Mesnil-sur-Oger and Oger. Portions of this cuvée spend time in 228 liter casks, which softens some of the acidity and give it texture. It’s hard to believe this is an Extra-Brut with 0-3g/L dosage because the texture is fairly rich and creamy with a fine mousse that caresses the palate. In the glass there are high citrus notes, fresh baked biscuits with lemon curd, green apple, pear and peach. Dry, toasty, and textured, this bottle screams luxury-- with a very accessible price tag!