“La Robe”: the pink copper colour with a hint of raspberry when young evolves to salmon while ageing. The fine and smooth bubbles are due to a strict selection of the best grapes, a perfectly controlled temperature in the cellar and a very long ageing.“Le Nez”: The initial aromas of red-currant and red fruits evolve to morello cherry, wild strawberry and violet while breathing. A touch of lemon denotes the discrete presence of Chardonnay. With age, aromas tend towards dark fruits like dark cherry, fig and blackberry.“La Bouche”: reveals red fruit captured at their full freshness. The finish is bright and long.
Wine Maker Notes
This wine is named Rose Premiere Cuvee because only the first pressing of the grapes is used. In the local language, this first pressing is “la Cuvee”.The blend is a majority of Pinot Noir with a touch of Chardonnay. Pinot noir is present under two forms:-White wine of Pinot Noir: After a quick pressing, and a fast separation of the skins, the juice is very pale and can be vinified as a white wine.-Red wine of Pinot Noir is obtained by a prolonged maceration of the juice on the shins. A touch of Chardonnay brings the necessary vivacity o balance the fruits of Pinot Noir. Rose Premiere Cuvee has to counterbalance any harvest, rich or poor. Depending on the year, the blend includes a different percentage of “Rose Premiere Cuvee Reserved Wines” aged in tanks and barrels. Rose Premiere Cuvee spends three years of ageing in the cellar before disgorgement. Dosage is very low with 6 grams per litre. Presented in a transparent bottle, this wine first seduces with his delicate colour. Rose Premiere cuvee is ideal to serve with poultry and cheese.
A blend of Chardonnay and Pinot Noir. The Pinot Noir was rapidly pressed and the skins immediately removed to avoid discoloration, which is then blended with the juice of some Pinot Noir vinified as a light red by leaving the skins on the juice. The Chardonnay for this blend was grown in the northern reaches of the Cote des Blancs which lends freshness and acidity.