On Friday 5th September, we launched our latest seasonal collection at the prestigious Lansdowne Club in Mayfair. Steeped in history, it boasts one of the best social and leisure scenes in London. Since we continue to provide some of the best grower champagnes we can find, it seemed like a good fit.
This season we selected our newly explored “Champagne Island” – the towering hill West of Troyes named Montgueux. Little known or discovered by the British, given its “off the beaten track” location, this island is home to an incredible micro-climate, creating a style of champagne that we have not come across elsewhere.
Montgueux – 7km to the west of Troyes
Despite technically being part of the Aube, where one finds clay soils and majority Pinot champagnes, the terroir here is more the kind you would expect in the Marne, with chalky soils. But even in Montgueux it is different still, thinner to allow optimal drainage and maximum absorption of nutrients. Vines are planted from North to South for the best exposure to the sun. Champagnes from this village produce minerally yet powerful majority Chardonnay champagnes. The Chardonnay here is rich, smoky and full bodied, even with a younger wine, with aromas of autumn leaves and crisp, sunny days. An interesting comparison with the same variety from the Aube, which tends to be softer, with flavours of exotic fruits. The area is likened to Montrachet in Bourgogne, which has a similar isolated position and perfect conditions for fantastic Chardonnay wines. Unlike Montrachet, Montgueux also produces Pinot Noir – but not as we know it. These wines are much more powerful then elsewhere in the region – deep, earthy, musty and strong. When blended with Chardonnay, they work together in perfect harmony to create the most intriguing of champagnes.
Vines of Montgueux, separated alternately by strips of grass to further help drainage, reduce the risk of rot and encourage natural pest control
Our guests on Friday tried three champagnes from one vineyard in Montgueux, both 100% Chardonnay and a blend and all were fascinated with the variety despite relatively small differences in production technique. What was interesting was to see how the wines changed, developed and even improved with time in the glass. One of the champagnes received fairly low marks across the board on the first run. The second time around, pretty much everyone increased their scores and many were encouraging others to try it again “just to make sure”! They were pleased they did. Someone even suggested making jellies from it the taste was so good. We like this idea! And here lies the beauty of the work we do! The magic that unfolds when tasting champagne.
Our newest additions will be officially released soon. If you have been to Montgueux, what did you think of the champagnes? If you were stuck on an island, which champagne(s) would you take with you??
I know which I would choose…
Happy exploring!
Real Champagne
The Real Champagne Company 