Wine range

Champagne Rosé Vintage

Guide GaultMillau 2006 : 90/100
Guide Revue du Vin de France 2006 : 8/10
Eichelmann Champagner guide : * * *

Note: The expression "saignée" in French (literally "bled off") denotes the technique of making rosé wines by leaving the skins of red wine grapes in contact with the juice for a relatively short period, before the juice is "bled off" - hence the name. (See below).

Made from equal amounts of Pinot Meunier and Pinot Noir from the Marne Valley, a terroir consisting of deep clays, with flinty chalk outcroppings.

This blend, entirely made from grapes of one single year, is only made in the very best years (previously only 1986 and 1988).

Label champagne rosé vintage

The production was limited to 2000 bottles for this 1998 vintage.

Its salmon pink tint, and its scents of red fruits are produced by a short maceration (8, 10 or 12 hours) of the skin with the grape juice, before pressing. The juice is bled off when the aromas of soft red fruits are sufficiently extracted, well integrated and perfectly balanced, in the macerating must.

The factors which determine the length of maceration of the grapes and their stalks in the must, are precisely those of aroma and balance, quite independently of the colour. That's why, each year the colour of this "bled off" rosé - pink by maceration - is different; paler, darker, with more or less pronounced orangey hints. or tones of scarlet. This may displease those who love colour, but will be the delight of the oenophile and wine connoisseur.

To resume, it is the time needed to extract the flavours which determines the colour, and not the other way round.

Bottle Champagne rosé de saignée

The grapes come from the oldest (average age: 40 years old) vines in our estate, specially selected.
Fermentation: indigenous yeasts.
Dosage: 5g/litre.

Tasting notes:
Colour: pale salmon pink, with orangey tints.
Nose: Red soft fruits - long, expressive, delicious and open.
Mouth: Broad, harmonious and supple.

Serving Temperature: 10°C. (50°F)
Marriage with food: As an aperitif, or during a meal composed of fine charcuterie, grills or BBQ, subtle game, lightly smoked fish, sweet and sour or spicy dishes from exotic places... Perfect with fresh flavoured fruit desserts, such as strawberry or raspberry charlotte for example.


Champagne Boulard