Palmes d'Or Rosé
A 100% pinot noir from two cru vineyards: delicately spicy Grand Cru grapes from Bouzy allied with the intense fruit-laden quality of Riceys.
Remains in the cellars for almost a decades.
Rosé de saignée, with its pronounced, sensual colour.
A taste of what's to come :
- Delicate copper hue, intense, sensual and heady
- A taste of kirsch, and flavoursome, pastry notes
- Explosive on the palate, in a pronounced, fresh, lemon-tinged fruit dimension. A thirst-quenching champagne with great poise, delicately spicy and feather-light, which retains a legacy of structure from its pinot noir parentage.
- Delicate and distinguished length, offering notes of peony and great aromatic depth.
A few food pairings
- The world is your oyster! From prepandial drinks, to wherever it may lead!
- Spices and subtly-flavoured dishes would marry well, such as chicken or fish in sauce.
- Seafood and its minerally charm, sea urchins in particular to enhance the fruit.
- Red berry fruit desserts, not too sweet.
2008 in Champagne
This was the coldest year of the decade. This linear, well-balanced vintage has forged wines for ageing, built for the future; whose aromas will reach a dramatic crescendo as they come to the fore. A vintage calling for patience, slowly developing over time, distinguished and refined.
Today the wines linger in the bloom of youth, delivering notes of dried flowers and the gentle touch of gossamer bubbles, while elegantly structured and linear on the palate.
Palmes d'Or Rosé, a Blanc de Noirs champagne
3 main grape varieties are used in the composition of champagne: Chardonnay, a grape with white skin and white juice, Pinot Noir and Meunier, two grapes with black skin and white juice.
Our Blanc de Noirs champagne is 100% Pinot Noir.
Pinot Noir is the grape variety that gives body, power, texture and structure to Champagne. Its red fruit aromas are one of its main characteristics. Over the years, it develops notes of undergrowth: violet, gingerbread, truffle, liquorice, blackcurrant, etc.
Pinot Noir plays a fundamental role in the aromatic complexity of Champagnes as they evolve.
