COTEAUX CHAMPENOIS
2020 Le Mont Moine Roger Coulon
| Grapes | Pinot Meunier |
| Colour | Red |
| Origin | France, Champagne |
| Other | Certified Organic |
| District | Coteaux Champenois |
| ABV | 12% |
100% Pinot Meunier from Coulommes la Montagne, vinified as whole bunches (super-rare in Champagne) and without added SO2. Very bright nose of fraise des bois, but distinctive, wild. Palate is sweet, scented, with elegance and depth and a certain aromatic spice too. I can honestly say I've never tasted anything quite like it. Suave, it gathers a vinous intensity. Very different but rather brilliant. Drinking range: 2022 - 2026 L&S (Oct 2022)
| 12 | ||
*Case price discount: Mix any 12 bottles of wine (or 9 litre equivalent) or 6 bottles of Champagne, Spirits, Sweet Wine or Fortified (4.5 litres) to get the discounted 'case price' for each bottle.
Smoky, peppery and leafy, yet there’s a deep core of wild raspberries, enhanced by rhubarb and cinnamon notes. Light-bodied and silky with light extraction and crisp, lifted acidity. Lacks a bit of length, but otherwise very good. From vines with southern exposure on sandy soil. No sulfites added. Drink now. Drinking range: 2024 - Rating: 93 Aldo Fiordelli, JamesSuckling.com (Jun 2024)
The 2019 Coteaux Champenois, 100% Meunier, is delicate and racy. Dried herbs, orange peel, mint and a healthy dose of stem influence from the 100% whole clusters are some of the signatures. This understated, light-bodied red has a ton of character. Semi-carbonic fermentation works well in this bottling. Drinking range: 2023 - 2029 Rating: 92 Antonio Galloni, www.vinous.com (May 2023)
Champagne Roger Coulon
Eric and Isabelle Coulon, now joined by their children Edgar and Louise, have around 11 hectares of vines in Premier and Grand Cru sites in Vrigny, Gueux and Coulommes-la-Montagne on the Montagne de Reims, and Chouilly on the Côte des Blancs. The vineyards are farmed organically under the principles of agroforestry. They are justly proud of the history of the vineyard, which goes back to the cultivation of vines here in the 6th century, and also of their own long family history, with Edgar and Louise being the ninth generation.
The vines are in around 100 parcels, so although they aim to press by parcel, some do end up going together. Around one third is vinified in tank, the rest in barrel. Both Edgar and Louise have trained in wine-making elsewhere, Louise at Domaine Ott, and Edgar with Philippe Pacalet and Fredéric Cossard in Burgundy, but also in England and Australia.
The family aim to pick at decent maturity, to give the wines a natural balance and feel, and the maximum dosage used is 3g/l. The second fermentation is at around 4.5-4.8 bar, a little lower than the classical 5 bar, giving what Eric describes as 'measured effervescence'. 'I make wine of Champagne not Champagne', he adds, 'Everything at Roger Coulon needs to be harmonious, that's what counts the most for me'.
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