Champagne Moutard Climat Richardot Vieilles Vignes NV

Lucien Moutard inherited the art of viticulture from his father, Paul, and passed it down to his children – Agnès, Véronique, and François. With unwavering determination, he toiled the local soil, expanding vineyards, and nurturing the vines. Lucien believed deeply in the Côte-des-Bar region, a terrain known for its steep hillsides, marl, limestone, and clay-rich soil.

In 1952, Lucien embarked on a journey to create Champagne, establishing a regional union in Aube to protect the Champagne designation. He was not merely a vintner but a guardian of the Côte-des-Bar terroir. Lucien's son, François, recalls his father's passion for excellence, a passion that would shape the family's future. 

In 1952, Lucien planted a plot of the Arbane variety, nearly extinct in Champagne. François, dedicated to preserving this rarity, created a special cuvée from these vines. This unique blend boasts notes of hawthorn, carnation, Reinette apple, wild peach, and quince – a testament to the unrivaled finesse of Arbane. 

Lucien and his wife, Josette, worked side by side, instilling a sense of family in their children. Their belief was clear: everyone in the family must understand every aspect of production and customer service. This dedication to the craft and the customer is a principle passed down by Lucien himself.

"My father loved the vines; he experimented with new cultivation and vinification techniques," François fondly remembers.

Over the years, they witnessed significant milestones: the inclusion of the Aube vineyard in the Champagne designation area in 1927, the establishment of a trading company in 1941, and the union of Josette Diligent and Lucien Moutard in 1958. The 1970s brought modernization, and by 1980, the third generation, Agnès, Véronique, and François, had taken the reins. In 1982, François Moutard rejuvenated his grandfather's business, setting the stage for the renowned Champagne we enjoy today.

Moutard's commitment to producing healthy grapes is unwavering. They prioritize respect for nature, soil preservation, and long-term sustainability. Their viticulture techniques include pre-trimming, trimming, and aging wines in Burgundy oak barrels. Some bottles rest for up to 15 years, ensuring unparalleled quality.

The Moutard family follows the lunar calendar, syncing their activities with the biological rhythm of the vine. From mechanical weeding to cropping, harvest, and bottling, nothing is left to chance. They continually seek innovative solutions to reduce the use of sulfites, benefiting both consumers and wine growers.

Côte des Bar boasts an oceanic/continental climate and a soil enriched with a Kimmeridgian band, featuring ancient marls and clay limestone. This unique combination imparts greater roundness, character, and complexity to their Champagnes, setting them apart from the rest. 

Aging:  The first fermentation is in Oak Barrel. Specifically, oak from Burgundy. The second fermentation on lees with cork plugging and stages during 4 years. No Dosage after disgorgement.

45-Year-Old 100% Pinot Noir. Vieilles Vignes Pinot Noir provides the wine a perfect maturity, with ample and full mouth. Some notes of dried fruits and honey come to increase aromas dominated by notes of red and black fruits. The finish is long and intense. A Champagne of gastronomy.

Golden yellow with orange reflections. Appealing grown-up nose of roasted herbs, rape blossom and citrus zest, a hint of nougat and freshly baked bread. Delicate mousse, complex body, dark palate with ripe acidity, lingers well; very vinous style and body with a finish of hazelnut. Ideal food wine to hearty dishes. ~92 Falstaff.

Deep golden colour with a fine creamy mousse. Very intense and mature nose in an oxidative style with roasted nuts, almonds, paste, new oak and windfall. The palate is broad with a bold and creamy texture, a fresh backbone, more restrained fruit on the palate and less oxidative flavour, plum, red berries, roasted nuts and a long broad finish. Far from "fresh aperitif style" balanced in a vinous and demanding style. ~92 Andreas Larsson

Spicy and aromatic, this full-bodied, vinous version offers a smoky underpinning and flavors of dried cherry, chopped almond, macerated peach and whole-grain toast. Atypical, but creamy in texture and well-balanced throughout, with a mouthwatering finish. Disgorged March 13, 2014. Drink now through 2019. 500 cases made, 30 cases imported.~90 Wine Spectator

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