MOUTARD

Moutard Champagne Persin Blanc De Blanc Nv

Trust your Taste

Lemon and grapefruit meet floral, almond and mineral notes in this Chardonnay Champagne. Crisp and finely textured, it finishes long with a little saline tension. Try it if you enjoy precise, refreshing bubbles.

PalateKeySe · Delicate & Sensitive
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Moderate presence, delicate fruit and fine texture favour Sensitive palates. PalateKey groups wines by how they feel, helping you find styles you enjoy. Your own taste comes first.

This suits you if you enjoy crisp Blanc de Blancs with citrus and mineral tension.

It may not suit you if you prefer plush texture or gentle acidity.

ChardonnayChampagne, France750 ml bottle12.5% alcohol
$107.99per bottle
Supplier-held wine. Allow an extra 1–2 working days before dispatch.
Tasting Notes
  • Region CHAMPAGNE
  • Style NON VINTAGE
View full details
Tasting Notes
  • Region CHAMPAGNE
  • Style NON VINTAGE

How this wine feels

This feels moderately weighted but taut and fresh. Citrus leads, while almond and mineral notes add detail. The finish is crisp, with very little grip.

The sliders show how strongly each characteristic comes through. Higher does not mean better.

Structural IntensityModerate presence5/10
DelicatePowerful

How much presence and firmness the wine has in your mouth.

Astringency / TanninVery little grip1/10
Little gripFirm grip

The drying, gripping feeling on your gums.

Acidity SharpnessZesty8/10
GentleZesty

The fresh, mouth-watering edge of the wine.

Bitterness / SavourinessNoticeable5/10
LittlePronounced

Bitter, herbal or savoury character beyond the fruit.

Softness / RoundnessFirm4/10
FirmRounded

How smooth and rounded the wine feels.

Sweet-Fruit ExpressionModerate fruit5/10
Subtle fruitRipe fruit

Ripe fruit character. This is not a sugar-sweetness rating.

Ripe fruit flavours can be present in dry wines. Sweet-Fruit Expression describes fruit character, not residual sugar.

For the detail-minded
Chardonnay12.5% alcohol

Single-vineyard Chardonnay fermented in stainless steel without malolactic fermentation, then aged thirty-six months on lees.