About This Wine
Forget what you know about Rosé. This is something quite different. Saignée literally means "to bleed". In winemaking parlance, it means to use the 'free run' juice of a grape, which is drawn off the grape skins prior to, or shortly after, the start of fermentation. In this case, the grapes (100% Pinot Noir) are allowed to macerate for several days before the juice is drawn off and it is this 'soak' that gives the colour and much of the body and flavour to the wine. This technique is now extremely rare in Champagne where most Rosé is made by the addition of a little red wine. No dosage is added.
|Type||Champagne & Sparkling|
Wines from Champagne
Associated with luxury, celebration, Champagne is where the world’s most prized sparkling wine originates. In the past it was very common for people to confuse the term Champagne and sparkling wine as they are so synonymous. By EU law however, only sparkling wine made in the Champagne region and under strict quality standards can legally be called by that name.
Sparkling wine produced the Champagne way, goes through secondary fermentation in the bottle. This is known as méthode champenoise or outside of Champagne it is called the traditional method. When the yeast inside the bottle have finished working, they die and become lees. The lees remain in contact with the wine until the winemaker decides to take them out, creating texture, richness, and complexity in the wine.
In comparison, the other popular way of fermenting sparkling wine is called the Charmat method where the fermentation happens en masse in a large tank and extended lees contact does not happen. . This is cheaper and rather than emphasizing richness and complexity, the tank method enhances clean fruit and aromatics, making wines that are youthful and easy drinking.
The principal grapes that go into making champagne include: Chardonnay (white), Pinot Noir (red) and Pinot Meunier (red). A Champagne made exclusively from Chardonnay will be labelled Blanc de blancs while ones comprised of only red grapes will be called Blanc de noirs. Whether it be white or rose however, most Champagne is made from a mix of both red and white grapes.
World Wine – This is one of the most remarkable champagnes I have ever tasted. Quite a deep pink, it is almost impossibly perfumed - like a really good red burgundy, with forest fruit and spice aromas - and is intense, elegant, entrancing, crisp, juicy and endless in the mouth. Wow! Max Allen, The Weekend Australian Magazine.
Robert Parker/Wine Advocate – Larmandier-Bernier's NV Extra Brut Rosé de Saignee is one of the most profound wines I encountered in my tastings. The color resembles the tonality of blood orange juice. This is a powerful wine that flows onto the palate with an expression of bright red fruit that recalls the wines of Chambolle in its luxuriousness, but is backed up with serious structure. This compelling, totally seductive wine possesses awesome richness and vibrancy, with layers of aromas and flavors that continue to develop in the glass all the way through to the long, intensely satisfying finish. The wine could be served alongside any dish that might be served with grand cru Burgundy, but like all of the world's great wines, this is a bottle that creates its own occasion. Larmandier-Bernier completely redefines what Rosé can be all about with this monumental effort. The estate's Rosé is 100% Pinot Noir from Vertus vinified on the skins (saignee) and bottled with 3 grams of dosage.