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Mignon-Boulard
Prestige
0,75L
Champagne Mignon-Boulard (Prestige)
"Fine salinity for this rare cuvée "
Free and spontaneous fermentation, aging on lees, Natural clarification.
Bottled in 2018.
THE VINTAGES OF THE HOUSE MIGNON-BOULARD
€30.72
Tax included
Out-of-Stock
Expert opinion
Discover the note
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 light yellow color.
On the nose, discreet and subtle, on chalk with notes of citrus fruit and aromatic herbs (tarragon), opening on lemon blossom and basil.
On the palate, the bubbles are creamy and very greedy, drinking well without aggressiveness. Fine salinity for this very elegant cuvée.
Composition
Discover the DNA of this wine
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, supplying the vines with water.
About this house
Champagne Mignon-Boulardwelcomes you to the Hameau de Tincourt (Venteuil), on the tourist route in the heart of the Marne Valley, between Dormans and Epernay.
It was in this region, with its splendid views, that Louis and his wife Louise decided in 1911 to develop and market their own brand of Champagne.
Today, Cyril and his wife Estelle carry on the line, perpetuating the tradition and defending the quality of our beloved Champagne.
L'Accord Parfait
Between Champagne and its dish
Inputs
To start the meal, this creamy, gourmet champagne can be paired with a fish starter or a scallop with green aniseed espuma.
Dishes
It's ideal with barbecued fish or fish en papillote (lemon/basil). In a very chic version, it goes perfectly with a sea bass accompanied by a slice of caviar.
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 artisan winemaker
On sale on this site
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