Mignon Cuvée Élise champagne

Cuvée Élise (EN)

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.


Tax included

Expert opinion

Discover the note





rating 92/100

The Structure

Discover the structure of this Champagne


Harmonious balance between the various components of acidity.


Supple, easy-drinking champagne, the acidity doesn't clash with the palate.


Generous champagne with great intensity.

Long on the palate

Champagne aromas linger on the palate.


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.


Discover the DNA of this wine

Grape varieties-Champagne


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

Champagne Aperitif Plate


Thanks to its light saltiness, this champagne is ideal with a starter such as red tuna tartare boosted with timut pepper.

Champagne dinner plate


This champagne generally goes well with light meat dishes such as duck breast with cherries, or even venison with cranberries.

Champagne cheese plate


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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