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Mignon-Boulard
Cuvée Élise
Champagne Mignon-Boulard (Cuvée Élise)
"A wine that is both complex and rich, with great finesse.
Harvested at full maturity, short maceration in oak barrels, free and spontaneous fermentation, natural clarification.
Bottled in 2019.
THE VINTAGES OF THE HOUSE MIGNON-BOULARD
€34.56
Tax included
Expert opinion
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Presentation
Taste
Originality
Quality/Price
The Structure
Discover the structure of this Champagne
Freshness
Harmonious balance between the various components of acidity.
Roundness
Supple, easy-drinking champagne, the acidity doesn't clash with the palate.
Power
Generous champagne with great intensity.
Long on the palate
Champagne aromas linger on the palate.
Tasting
To the eye, a very luminous, coppery cherry color.
On opening, an "animal" nose of duck's blood opens with cherry and menthol, followed by notes of plums and then licorice.
On the palate, a wine that's both complex and rich, with finesse and a hint of salinity.
Composition
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Terroirs
Verzenay - Grand Cru
Brown-limestone soil
Champagne's subsoil is predominantly limestone (75%: chalk, marl and limestone). This type of subsoil favors soil drainage and the highly distinctive minerality of certain Champagnes. The porosity of the chalk makes it a veritable water reservoir, providing the vines with their water supply.
About this house
Champagne Mignon-Boulard welcomes you to the Hameau de Tincourt (Venteuil), on the tourist route right in the heart of the Marne Valley, between Dormans and Epernay.
It was in this region with its splendid views that, in 1911, Louis and his wife Louise decided to make and market Champagne.
Today, Cyril and his wife Estelle continue the lineage, perpetuating the tradition and defending the quality of the Champagne we hold so dear.
L'Accord Parfait
Between Champagne and its dish
Inputs
Thanks to its light saltiness, this champagne is ideal with a starter such as red tuna tartare boosted with timut pepper.
Dishes
This champagne generally goes well with light meat dishes such as duck breast with cherries, or even venison with cranberries.
Desserts
For dessert, opt for something fruity like pear au vin or strawberry verbena soup.
Chef's word
La Taverne
Philippe, from the restaurant "La Taverne" in Solesmes, cooks only local and seasonal produce, a French cuisine to be savored if you visit these people of the North who know how to receive with a big heart.
You can taste the Champagne Mignon-Boulard in this restaurant, accompanied by dishes from the French terroir.
From the same Creator
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