Pierre Moncuit's Champagnes all come from a single vintage and village, there is no blending of reserve wines and there is no mixing of villages except in the case of their Rose. Cuvée Hugues de Coulmet is sourced exclusively from 5 hectares in Sezanne located south of the Valle de Marne in the Cote de Blancs. While this is not a grand cru village the vines here have not been replanted in some time. The style of Pierre Moncuit is that of ultimate terrior expression and vintage nuance which is why nothing is blended. It is winemaker Nicole Moncuit's Philosophy that blending takes the sense of place and thumb print of the vintage away. It is this different interpretation of house style that makes Pierre Moncuit unique and instead of trying to recreate a Champagne to taste similar every vintage, they chose to show it off. These Champagnes show an intense minerality and the Coulmet is no slouch in expressing the chalky, fine-tuned style that Pierre Moncuit is known for at an incredible value. We are air-freighting these goods over in 2 weeks, thus the slight price increase from our last offer!
Vinous (Antonio Galloni) 91 points! Moncuit's NV (2015) Brut Blanc de Blancs Hugues de Coulmet is a very pretty wine. Citrus, sage and floral notes are nicely pushed forward in this creamy, inviting Blanc de Blancs. Medium in body, the Hugues de Coulmet has terrific energy, especially in light of the warm vintage. Best of all, it is a superb value. Dosage is 8 grams per liter. Disgorged: June 2018. (Drink between 2018-2028)
John Gilman 90 points! "The Pierre Moncuit Cuvée Hugues de Coulmet that is currently in the market was disgorged in June of 2018 and is from the base year of 2015. It was finished with a dosage of eight grams per liter. The bouquet offers up a fine blend of pear, a touch of tangerine, chalky soil tones, bread dough and white flowers. On the palate the wine is young, bright and full, with a lovely core of fruit, superb mineral drive, pinpoint bubbles and a fairly brisk, focused and nascently complex finish. This has plenty of promise, but is still quite youthful and could do with a year or two in the cellar to really blossom properly. All of the constituent components are in place to unfold nicely with a bit of bottle age, just to let the acidity relax a bit more."