Winery notes (2017 Vintage)
"A delicate soft salmon pink in the glass, this complex yet elegant méthode traditionnelle rosé displays fresh strawberry, hints of ripe stonefruit and underlying notes of brioche and toasted hazelnut. The fine persistent bead and creamy mousse lead to a rich and weighty palate balanced with focused acidity and biscuity complexity derived from yeast autolysis. Elegant integration of primary fruit flavours derived from Pinot Noir grapes lead this generous and rounded wine to a smooth, lively and lingering finish.
Once at the winery select Point Noir grapes are gently pressed using our modern membrane press, resulting in low-yields of juice with only a subtle colour pick-up from the skins. The pressed juice is cold settled in tank for around 48 hours until brilliantly clear, before being racked into small stainless steel tanks for fermentation. The fermentation is carried out at low temperatures with a neutral yeast, and once dry the wine is aged on lees for an extended period while undergoing malolactic fermentation. The resulting base wine is then filtered and ready for tirage – or bottling, with the secondary yeast ferment in the bottle (which creates the bubbles) lasting around three weeks. Once all the bottles are finished they are stored away in temperaturecontrolled warehouse for 26 months on yeast lees, before disgorging with a little reserve Pinot Noir used to create a delicate blush hue."
4 Stars Cuisine Méthode Traditionnelle Tasting, November 2023 (2017 Vintage)
"A rosé so pale it verges on onion skin with expressive aromatics. Plenty of florals on the nose are matched with bright lime citrus and ripe summer berry fruits. The palate is well textured with biscuit and brioche complexity and a lively finish."
*Note for courier freight – 12 bottle freight rate applies for up to each 6 bottles – we will contact you if applicable.