Vanessa

9.1

Yes to rosé made in every way!

Today, it’s rosé bubbles made into this vibrant pink hue thanks, in part, to the “saignée method.” A method that’s actually rooted in red winemaking; used to concentrate grape must before fermentation.

Saignée is the French word for “bleeding.” The method gets this name because, as the crushed black grapes are macerating – extracting color, tannins, aromas / flavors from the grape skins – a portion of the juice is “bled off” into a separate vessel for production of rosé wine. The original vessel, now with a greater skins-to-juice ratio, increases concentration during the remaining red-wine maceration.

As a result, Saignée method rosés tend to be a little deeper in color concentration and may adopt more of the aromas and flavors that come from the black grapes used to make them. Certain regions, like Champagne, are well known for producing rosés in this way.

Here we have a Drappier Rosé de Saignée Champagne (NV) made in a Brut style using Pinot Noir grapes. It is deliciously concentrated for a rosé, not just in color, but aromas and flavors of just ripe red cherry, raspberry, redcurrant, apple, pear, bread dough, and toasty notes. — 14 days ago

with Deked1

Christian Fischer

9.2

Nice and crisp :) — 4 months ago

with Jonathan

Juan Lopez

10

Thanks Travis!!! Will reserve it for a special occasion soon to come! ☺️ — 6 months ago

with Travis

Pooneet K

9.1

Nothing crazy complex, yeasty, or acid driven - but still a very nice champagne. Pinot noir dominated. Somewhat richer and deeper bodied which makes it a nice pairing for Asian-flavored dishes at the very good Matbaren in Stockholm. — 11 days ago

Peter van den Besselaar

9.1

Vintage 2010 | — 2 months ago

Ricardo Bohn Goncalves

9.4

Adi, Mar Jan23 — 5 months ago

Joe DAscoli

9.1

Walk into my favorite NC wine bar and it’s a French tasting. Here was the kickoff. Lovely beginning. — 8 months ago

Lyle Fass

Founder Fass Selections

9.6

Nose is red cherry, chalk, minerals, but really really mineral. some pear as well but really tons of red berries. Fine chalky mousse and sweet cherry fruit. Tasted and smells like Pinot Noir. The mousse is so fine. Nose is so mineral now. Unreal complexity. Palate is so salty and cherry. Stunning. Wow with air. Stunning density and freshness. 9.4 to 9.6. — 13 days ago

MICHAEL COOPER DipWSET

Owner TomeVinos wine shops, WSET Level 3, Blogger www.spanishwinesandmore.com, blog.tomevinos.com

9.2

Not too acidic. Medium acidity. Perfect balance. Creamy. — 4 months ago

Ivor

9.1

Good complexity with almond paste, lime, chamomile, biscuits and vigorous lemon bubble. Good but a bit disjoint by high acidity and a not so silky mousse. — 5 months ago