Champagne Nomine Renard Le M Meunier

Champagne M Meunier - Nominé Renard

Nominé Renard's Champagne Le M Limited Edition is an exceptional wine made exclusively from the Meunier grape variety. Produced from old vines dating back to 1925, located in Villevenard in the Petit Morin valley, this parcel-based cuvée demonstrates a rare commitment to enhancing the typicity of Champagne Meunier.

Technical specifications

• Grape variety: 100% Pinot Meunier
• Dosage: approx. 6.8 g/L (Brut)
• Production: limited edition of approx. 3,995 bottles
• Vineyard: 20 ha family estate spread over several parcels.

Tasting & food pairing

Appearance: luminous, lemon-yellow with deep reflections and fine effervescence.

Nose: initially elegant and powerful, evocative of red berries, pink grapefruit and lightly caramelized apple. After aeration, greedy notes of warm butter, redcurrant jelly and apricot juice develop.

Palate: lively attack, delicate, taut structure. The bubbles are fine and persistent, offering a complex flavor of cherry, red apple and slightly smoky nuances (burnt stone, aniseed). The finish is saline and long-lasting.

Suggested pairings: its creamy texture and tension make it a good companion for oily fish (salmon gravlax, trout) or shellfish (smoked salmon, shellfish, crabs), as well as fresh cheeses.

Use & serving

Serve between 8°C and 10°C to bring out the full freshness of this cuvée. Open the bottle 20 minutes in advance for optimal aromatic development. Store upside down or horizontally in a temperate cellar at 10-12°C.

Why choose Le M Limited Edition?

• 100% Meunier plot-based cuvée: a rarity in the world of champagne.
• Old vines (1925): aromatic richness and expression of terroir.
• Meticulous oenology: controlled blending, long maturation on lees, moderate dosage typical of an elegant brut.
• Confidential production (limited edition): unique and collectible.

Storage recommendations

Cellar at 10-12°C, away from light and temperature variations. Drink within 3 to 5 years to appreciate the evolution of secondary aromas (hazelnut, brioche, roasted apple).