Great Champagnes Made with Meunier
Meunier is not just a background grape in blends. Several houses and independent winemakers have made it their flagship variety.
- Moussé Fils has been working with Meunier since 1923 on green clay soils in Cuisles. Be sure to explore all of its cuvées, particularly Les Vignes de mon Village
- Apollonis has made it its grape of choice. The Authentic Meunier cuvée is rich and perfect as an aperitif; it’s a favorite of Arnaud Lallement, chef at L’Assiette Champenoise.
- Bollinger cultivates Meunier on 24 hectares in Champvoisy, Passy-Grigny, and Venteuil. It brings roundness and suppleness to the Spécial Cuvée and the Bollinger Rosé.
- Leclerc Briant produces a full-bodied and mineral-driven Blanc de Meuniers, crafted organically on Premier Cru terroirs. This cuvée proves that Meunier can aim very high.
- Billecart-Salmon devotes 85% of its vineyard area to Meunier and has even dedicated an entire“Meunier Collection” to the variety.
- Laherte Frères and their Rosé de Meunier: old vines ranging from 25 to 50 years old on the southern slopes of Épernay, cultivated biodynamically. Fresh, complex, and highly aromatic.
- Moussé Fils has been working with Meunier since 1923 on green clay soils in Cuisles. Discover it with *Les Vignes de mon Village* or the rosé Effusion, aged for 24 months in barrels.
How is it used in Champagne blends?
Meunier plays a behind-the-scenes role in most of the great cuvées. It forms the base of nearly all non-vintage brut Champagnes from the major houses, where it brings the roundness and immediate drinkability that characterize these cuvées. But its name rarely appears on the label—neither as a Premier Cru nor a Grand Cru—and it often plays a supporting role.
It is often among independent winemakers that we finally see it take center stage, in pure Meunier cuvées that reveal the full uniqueness of this grape variety. Producers in the Marne Valley have made it their signature, using organic and biodynamic methods that enhance the expression of the clay-rich terroir.
Of course, its proportion in the blend will also depend on the style sought by the winemaker. A house that prioritizes freshness and fruit will use more Meunier. A house that aims for structure and complexity will rely more on Pinot Noir and Chardonnay.
