$77.99 when you mix & match 6 bottles of Mousse
(USE CODE AT CHECKOUT: MOUSSE)

• Practicing organic
• 75% Meunier (14% vin rouge), 25% Pinot Noir
• 73% 2024, 27% perpetual blend 2003-2023
• From Cuisles, Jonquery, Châtillon-sur-Marne
• Green clay, sand, limestone terroir
• 40+ year old vines
• Yes malo
• Fermented and aged in stainless steel (still Meunier aged in older barrels)
• Aged 18 months on the lees
• Dosage: 3g/L

92 points Vinous 
Drinking Window 2025 - 2032
The NV Brut Rosé Eugène is another terrific effort from Moussé. Brisk and vibrant in the glass, with lovely depth, this is a very versatile wine. Cranberry, mint, chalk, white pepper and slate are all finely delineated in this attractive, mid-weight offering. The Rosé is essentially a blend of the 2023-base Blanc de Noirs Eugène (itself a perpetual reserve) and a second perpetual reserve of vintages 2022-2003. Dosage is 2.5 grams per liter. Disgorged: April 9, 2025. - By Antonio Galloni, April 2025

Famille Moussé, formerly known as Moussé Fils, is the work of Cédric Moussé, who assumed control of the estate in 2003. Located in the village of Cuisles, nestled in a valley that runs perpendicular to the Marne River, the domaine also maintains vineyards in Jonquery and Châtillon-sur-Marne. This area is a bastion for Pinot Meunier, which accounts for 85% of their vineyard surface, alongside 12% Pinot Noir and 3% Chardonnay. The vines, predominantly south and southwest facing, are rooted in a mix of soils, most notably black clay, sand and the region’s signature green clay.

The Moussé family has deep roots in the area. Approximately 150 years ago, they began extracting green clay from the local soil to produce bricks—a material that transforms into a red hue when fired. These clay deposits lie between 25 centimeters and one meter beneath the surface, varying by location. It was from these very soils that the family embarked on their winemaking journey in 1923.

Of the 17.4 hectares currently in exploitation, only two are estate-owned. An additional 3.4 hectares are managed under long-term contracts. For the remaining parcels—although the grapes are technically purchased—Moussé and his team oversee all viticultural work and harvest the fruit themselves. The vineyards supplying the estate have been farmed according to organic practices since 2014, though the domaine did not receive organic certification until 2025. Biodynamic principles are also followed—including adherence to the lunar calendar and treatments with essential oils—though the estate has opted not to pursue formal certification.

Moussé practices eco-grazing, produces compost in-house and uses electric robotic vineyard tractors for tasks such as plowing and grass management—all without disturbing the vines, he emphasizes. Harvesting is done using 17-kilogram baskets, and the grapes are cooled to eight degrees Celsius (46 degrees Fahrenheit) to minimize skin contact and oxidation. This gentle handling reduces the need for sulfur dioxide, which is used sparingly—typically at pressing, after malolactic fermentation, and at disgorgement. Fermentation and élevage occur exclusively in stainless steel tanks, and the wines are typically bottled with minimal or no dosage, though occasional residual sugar may be present. With a pressure of 5.25 atmospheres—slightly below the standard six—the resulting style is one of lower pressure than traditional Champagne.

The house style is both charming and precise, structured around ripe yet succulent acidity, generous fruit tones and the compelling texture that Pinot Meunier expresses on south-facing slopes like these. - Kristaps Karklins July 2025, The Wine Advocate