Rosé Champagne is in increasing demand. With its appealing fruity bouquet, added dimensions of flavour, complexity and allure it is easy to see why.
There are two distinct methods of producing Rosé Champagne – ‘assemblage’ or ‘saignée’. The most common production method, ‘rose d’assemblage’, uses the traditional ‘Methode Champenoise’. Before being bottled and prepared for the second fermentation, between, 5-20% still red wine, usually Pinot Noir, is blended with the still white wine. The wine then undergoes the usual ‘Method Champenoise’ second fermentation as per normal. With the ‘rosé de saignée’ method, the recently harvested grapes are left on the skins during maturation for a few hours, until a pale pink colour is achieved. The wine is then “bled” of the lees and skins and fermented twice as usual.
While Rosé Champagne has surged in popularity of late, (part of a longer growth trend dating back to the mid 90's) commanding a hefty premium when compared to its counterpart, it is not new and has actually been around for quite some time. Rosé Champagne dates back to 1804 and the House of Veuve Clicquot. Despite this history and its current popularity, Rosé Champagne still only accounts for between 3-5% of the Champagne region’s total annual production.
Here at Moore Champagne
we have two great Grower RoséChampagnes; Bruno Vauversin’s Grand
Cru RoséDu Soir and Baradon-Michaudet’s Cuveé Rosé.
Bruno Vauversin's Rosédu Soir brings together both Grand Cru Chardonnay from Oger (90%) and a small amount of Pinot Noir (10%) from the village of Bouzy. Long and balanced, it’s a pleasant fruity surprise to the palate with real hints of acacia and blackcurrant.
Baradon-Michaudet’s CuveéRoséis producedfrom 86% Chardonnay and 14% Pinot Noir. Delicate, smooth and with an attractive finish, you will find delicious hints of cherry fruits.
Both of these Grower Rosé Champagnes are available in our Champagne Store now.