# Mixolydien Blanc de Blancs Grand Cru Extra Brut Champagne (NV)

- **Producer:** Stéphane Regnault
- **Colour:** white
- **Type:** sparkling
- **Grapes:** Chardonnay
- **Region:** Champagne, France
- **Style:** Classic
- **Alcohol:** 12.0%
- **Average price:** €85
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 8–10 °C
- **Aromas & flavours:** lemon, grapefruit, apple, peach, bread, brioche, toast, almond

## About this wine

Stéphane Regnault worked as an aerospace engineer and London sommelier before returning to his family's estate in Le Mesnil-sur-Oger in 2007. Converting the estate to organic and biodynamic viticulture, he stopped selling grapes to cooperatives to focus on crafting single-parcel grower Champagnes. A passionate jazz saxophonist, Regnault names his cuvées after ancient modal scales, pairing each wine's structural character with musical modes. The Mixolydien cuvée comes from a single 0.42-hectare Grand Cru plot named 'Le Moulin' situated on the border of Oger and Le Mesnil-sur-Oger.

## Interesting facts

- Winemaker Stéphane Regnault was an aerospace engineer and London sommelier before making wine.
- The cuvée is named after a musical mode, reflecting the winemaker's passion for playing jazz saxophone.
- Bottle numbers like No. 29 reflect a cumulative sum of the vintages blended in its perpetual reserve.
- Sourced exclusively from 'Le Moulin', a single 0.42-hectare Grand Cru parcel planted in the 1970s.

## Food pairing

High natural acidity, zero-to-low dosage, and chalky mineral tension make this Extra Brut Champagne an exceptional match for fresh seafood and raw shellfish. The wine's rich texture from perpetual reserve aging cuts through light creamy sauces and young delicate cheeses, while the bright acidity balances rich seafood textures without weighing down the palate.

## Wine making process

Sourced from 50-year-old vines in the 'Le Moulin' parcel, grapes are gently pressed with pneumatic presses and moved via gravity. Primary fermentation occurs with native yeasts in neutral oak barrels and foudres, followed by complete natural malolactic fermentation. The wine combines a base vintage (60-65%) with a site-specific perpetual reserve established in 2014 (35-40%). Bottled with minimal sulfur addition, it ages on the lees for 48 to 58 months before disgorgement with an Extra Brut dosage of 1 g/L.