Champagne Robert Moncuit

Now spearheaded by fourth-generation Pierre Amillet, Champagne Robert Moncuit has become a benchmark estate in the Côte des Blancs—and after spending just a short time with Pierre, you’ll see why. His passion for the region’s chalky vineyards—and above all, the Chardonnay that grows in it—dictates his meticulous farming strategy, which is rivaled only by his incredible attention to detail in the cellar. 

The family’s regional roots date back to 1889, when Pierre’s great-great-grandfather began purchasing vineyard plots around Le Mesnil-sur-Oger. However, the first estate bottling of wines didn’t take place until nearly four decades later, under the oversight of Robert Moncuit. Today, Pierre proudly farms eight hectares of vines in Le Mesnil, as well as two hectares in Oger. All farming is done organically.

The two crown jewels of the estate are Les Chétillons and Les Vozémeiux. The Les Chétillons plot is planted in pure chalk soils, and its vines are rooted deep into the earth thanks to their 70+ years of age. Pierre began vinifying the latter as a single-vineyard wine back in 2010 from vines planted in 1955. Both wines are exquisite in their own right, and each seek to showcase the unique intricacies of the villages of Le Mesnil and Oger, respectively. 

Come harvest, all fruit is handpicked and hand sorted. In the cellar, all fruit ferments in a combination of steel tanks and 350-liter barrels (malolactic included) and ages for three to five years, a portion of which is done under cork. Each plot is vinified separately. 

Champagnes from Robert Moncuit are known for their distinct minerality, precision, and impeccable ability to show beautifully both in their youth and after long bouts of aging.