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Champagne L’Angelique 2011 — Chardonnay


A Wine That

shows the delicate, lighter, at-ease-with-itself side of Chardonnay. It really will give you wings (without the chemicals!) With chalky saline aromas of seashells, quinine and lemon basil, this is your go-to summer Champagne. With its biscuit complexity on the palate it's also the ideal partner for cake, and we don't know about you - but we love cake. Have a birthday coming up? Pick me! 

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  • Delivery: Delivery and gift wrapping options available at checkout.
  • Winemaker: Sebastien Mouzon-Leroux
Champagne L’Angelique 2011 — Chardonnay - littlewine-store.
















Where and How?

This is Chardonnay from the biodynamically tended vineyards of Mouzon-Leroux in the Verzy grand cru of Montagne de Reims, Champagne. 

The wine fermented naturally, and malolactic fermentation also occurred spontaneously, giving the wine a little creaminess. It was aged for six months in barrels and vats, after which it was aged for 56 months in the bottle, before being disgorged and aged for another six months. Unfined, unfiltered and with the tiniest addition of sulphur.

The Winemaker

When Sébastien took over the farming of his vineyards from his father, he had a moment of sudden clarity. He realised that around 80% of the chemicals produced for viticulture were made by the same three giant companies. This didn’t sit well with him-more than that, it made him feel deeply uneasy. It was capitalism in the worst sense of the word. This led him to discover Terre et Humanisme, an agroecological charity founded by Pierre Rabhi, which works to help farmers become independent from the big agrochemical companies.  

As someone with libertarian thinking, he wanted to break free himself and wanted others to do the same. By working with the charity in Africa for three months, he realised he wanted to somehow be able to support in the long term, and thus he donates 1% of annual profits to their work.   

When looking for a solution, he discovered the biodynamic way, which led him to convert all of his vineyards. Now, he feels a sense of freedom; both from a societal and human point of view, but also with regards to nature. His vines, soil and land no longer have to rely on these agrochemical giants. Instead, the vines have returned to their inherent balance, and are nourished by the manure of sheep and chickens that roam amongst the vines throughout winter. It was only natural for this work to be translated to the cellar, and the Mouzon-Leroux wines today have become some of the most expressive, pure and natural visions of Champagne. 

Read the Mouzon-Leroux Full Story

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