Does this house have an oxidative style? I have a 05 Grande Cuvee open and the aromatics are pretty oxidized. Im curious if this is correct for the producer.
The '96 Cuvee Nicole sure did! Less so to none in some NVs I’ve had.
Maybe their vintage wines have more of a oxidive style
Berry,
Are you drinking Pierre Moncuit or Robert Moncuit?
As for the style of each - I would call neither oxidative. They both avoid wood and Pierre Moncuit pretty much avoids all reserve wines (meaning the NVs are almost always a single vintage; the vintage wines are usually a selection of the best wines). Robert Moncuit does use some reserve wines in the NV, but the Grande Cuvee is a single vintage. Regardless, I wouldn’t classify any of his wines as oxidative either.
If any of the Pierre Moncuits from 96 have an oxidative note, I would be worried about the provenance of the bottle. Leesy maybe, but it shouldn’t be oxidative at all.
Good call, it is indeed Robert and not Pierre.
Interestingly almost all the oxidative notes have blown off after I put the bottle back into the fridge for a few hours.
Now it has classic toast aromoas.
While I enjoy this 2005 Im sipping, I was hoping to recreate the 1999 Delamotte experience I had. With that wine it had wonderful white burg style aromatics and flavors. I especially liked the butter and white flower aromas. Maybe that wine went through malo? But it did have very electric and energetic acidity that I would normaly associate with a non-malo fermented wine. Maybe its a function of age. I’d love to find that same style in other wines too.
Berry,
A couple things to consider are that the Delamotte is from the 1999 vintage which is much different than 2005; it is also a bit older. The Delamotte did go through Malo and comes from a variety of villages in the Cote des Blancs which can also make a difference. If you are looking for something similar, I would stick to wines from the Cote des Blancs (doesn’t have to be one particular village or blend) that see some malo and have a little bit of age on them (for vintage wines) or have a good dose of multiple years of reserve wines in them (for a non-vintage). Based on what you have described, I think it would be worthwhile to track down some Michel Turgy, Diebolt-Vallois’ Cuvee Prestige should fit the bill, Pierre Peters NV with some age on it or even one of his older basic vintages or 20+ year old Cuvee Speciales. Pierre Moncuit’s vintage wines from the 90s are also worth checking out. Lilbert’s wines too.
Thanks Brad