Guy Charlemagne - Le Mesnil-sur-Oger Grand Cru

Established back in 1892 in the heart of the Cote des Blancs, third and fourth generation Guy and Philippe run a prestigous property with a spectacular array of vineyards. 14 hectares of perfectly exposed vineyards, Le Mesni-lsur-Oger and Oger are used for the top wines with other excellent vineyards in Sezanne, Cuis, Mancy and Glannes being used for the other wines. The average age of the grand cru vineyards is an amazing 42 years. Philippe is slowly take over all the wine making from Guy - and his wife – Delphine (yes another Delphine, it appears that every second vignerons wife in the Champagne region is named Delphine, and every other vigneron is named Benoit) manages marketing and sales. This is a serious property with over 40% of production being exported. In Norway, Guy Charlemagne is the third biggest selling Champagne after Moet and Veuve Clicquot. Fermentation is classic in stainless steel for most of the cuvées except for the prestige “Mesnillesime' where approximately half is matured in small oak barrels and the malo-lactic fermentation is blocked. In the quaint village of Le Mesnil-sur-Oger, Guy Charlemagne is easy to find, it is directly opposite Champagne Salon.
Guy Charlemagne has always had a great reputation, but it came more visible thanks to the Swedish Champagne guru Richard Juhlin who lavished much praise on all of the cuvées. The style here is different to either Launois, Cazals or Moncuit. Launois has richness thru extended time on lees for the base wines. Cazals is more on the finesse/elegant side of the spectrum and Moncuit tends to be more citrus in style. They are all classic expressions of Le Mesnil terroir – but with subtle nuances which make them interesting and individual. Also Guy Charlemagne is the only vigneron in this range to use oak fermentation.