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Champagne Rousseaux Batteux  Louvois Grand Cru "le Mont" - Extra Brut

Champagne Rousseaux Batteux

Champagne Rousseaux Batteux Louvois Grand Cru "le Mont" - Extra Brut

฿3,628

฿3,900

7%
SKU:WSP5838DJIn stock

Adrien Rousseaux, fourth generation of a family farming Montagne de Reims since the late 18th century, made a deliberate break from house-style blending: every plot is vinified separately, and 'Le Mont' is the purest expression of that philosophy — a single parcel of just 23.25 ares on the southern slopes of Louvois Grand Cru, planted in 1961 with Pinot Noir whose root systems now reach deep into the chalk-and-marl subsoil that defines Louvois's cooler, south-facing microclimate.

Those deep chalk reserves drive the wine's taut mineral spine, while the clay-marl overlay on the southern aspect adds textural weight and red-fruit density uncommon in northern Montagne de Reims expressions. Fermentation takes place in oak barrels (fûts de chêne), with approximately 10% new oak used estate-wide — enough to introduce subtle oxygen exposure and preserve a faint sweetness without imposing wood flavour. The wine is bottled without filtration and without cold stabilisation, at Extra Brut dosage of 1–3 g/l, meaning a light sediment may form and the wine's raw chalk-driven texture arrives unmediated.

What separates 'Le Mont' within the grower-Champagne category is the combination of sub-quarter-hectare single-plot sourcing, 60-year-old vines, and zero stabilisation at a price point where most houses still blend for consistency. The 2020 base vintage showed layered red-fruit complexity with the saline, chalky tension characteristic of Louvois's deep chalk terroir.

Details

Country
France
Region
Champagne
Subregion
Montagne de Reims
Variety
Chardonnay, Pinot Noir, Pinot Meunier
Vintage
NV
Bottle size
750 ml
Body
Medium
Acidity
Full
Tannin
Light

Taste profile

BodyMedium
LightMediumMedium-FullFull
AcidityHigh
LowMediumMedium-HighHigh
TanninLow
LowMediumMedium-HighHigh

Pairs well with

  • Grilled duck breast with cherry gastrique
  • Aged comté with walnut bread
  • Roasted quail with thyme jus
  • Tuna tataki with ponzu and shiso
  • Mushroom risotto with truffle oil
  • Charcuterie — jambon de Bayonne
  • coppa

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