Champagne Mignon-Boulard Cuvée Louis
Champagne Mignon-Boulard
Cuvée Louis

0,75L

Champagne Mignon-Boulard (Cuvée Louis)
"Irresistible charm, richness and voluptuousness, all in freshness.

Harvested at full maturity, blending completed in the press.
Matured in partial Solera on lees, free and spontaneous fermentation in oak barrels, natural clarification.
Bottled in cork staple 2016

THE VINTAGES OF THE HOUSE MIGNON-BOULARD

€37.42
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Quantity
Shipping in 4-5 business days

The experts' opinion

Discover the note

Presentation

Taste

Originality

Quality/Price

Champagne Note 90

The Structure

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Freshness

Harmonious balance that exists between the different components of acidity.

Roundness

Soft Champagne easy to drink, the acidity does not hurt the mouth.

Power

Generous champagne, with a great intensity.

Length in mouth

The aromas of Champagne persist in the mouth.

The Tasting

To the eye, a light yellow color, slightly sustained and fat without excess.

The nose is very greedy and starts with a churned butter and a fried apple, then evolves towards a salted butter caramel. Finally, it is a farandole of desserts: frangipane and dried fruits, St Honoré, strawberries whipped cream.. After decanting, we note light truffle notes.

In mouth, the attack is frank and soft at the same time. Fluidity and fine salinity are mixed with a very slightly smoked acidity. Irresistible charm, richness and voluptuousness, all in freshness.

The Composition

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Cépages-Champagne

Terroirs

Verzenay - Grand Cru
Brown limestone soil

The Champagne subsoil is mostly limestone (75%: chalk, marl and limestone). This type of subsoil favors the drainage of the soils and the very particular minerality of certain champagnes. The porosity of the chalk makes it a real water reservoir that provides the vine with water.

About this house

The Champagne Mignon-Boulard welcomes you in the hamlet of Tincourt (Venteuil), on the tourist road in the heart of the Marne Valley, between Dormans and Epernay

It is in this region offering splendid views, that in 1911, Louis and his wife Louise decided to elaborate and market Champagne

Today, Cyril and his wife Estelle continue the lineage by perpetuating the tradition and by defending the quality of the Champagne which is dear to us.

The Perfect Agreement

Between the Champagne and its dish

Assiette Apéritif Champagne

Inputs

This champagne can be imagined with a foie gras that will be carried away by an impressive length.

Assiette plat Champagne

Dishes

It is a voluptuous wine that also calls for meat dishes in sauce such as sweetbreads in cream sauce.

Assiette Fromages Champagne

Cheeses

As for the end of the meal, it is delicious with cheeses such as a sheep's milk queso with honey and rosemary or a tomme with cumin.

Chef's word

The Tavern

Philippe, from the restaurant "La Taverne" in Solesmes, cooks only local and seasonal products, a French cuisine to be enjoyed if you go to visit these northerners who know how to receive with a big heart.

You will be able to taste the Champagne Mignon-Boulard in this restaurant, accompanied by dishes of the French soil.

From the same Creator

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