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Grand Vintage Rosé 2013

Grand Vintage Rosé 2013

tasting notes

COMPOSITION

44% Pinot Noir (of which 14% red wine), 35% Chardonnay, 21% Meunier

Colour tinged with orange

A bright, light pink colour with autumnal hints of orange

Generous bouquet

The initial notes of the bouquet are sweet, tinged with a fruit salad of red berries (wild strawberries, raspberries, pomegranate seeds), it then develops a touch of acidity with blood oranges and starfruit. Scents of spices (black pepper, dark chocolate, cinnamon), dried flowers and fresh leather complete the bouquet.

Spicy, well-defined palate

On the palate, the full-bodied attack confirms the wine’s voluptuous character. The polished structure of the Pinot Noir is accompanied by a sensation of crisp stone fruit (plums, cherries). The texture is finely powdered. A delicate astringency underscores the long finish (pink grapefruit, lime zest).

DOSAGE

5g/litre

CELLARING TIME

At least 5 years

AGING AFTER DISGORGEMENT

At least 6 months

CHROMATICITY

Shades of orange, warm reds and browns, Squash, autumn foliage, dried flowers
Brown shades of cinnamon, cocoa, black pepper

TEXTURES

The attack in on the palate is full-bodied and well-defined.
Soft substance, like slightly textured leather.
Fine powdery sensation.

do

Specify cooking that respects the suppleness of the ingredient

Explore traditional slow-cooked dishes.

Go for fresh bitterness

Slight acidity of red fruit or blood orange

Controlled salinity

Roasted flavors

Mild iodine flavors of certain shellfish

don't

Pure, excessive acidity

Dominant bitter vegetable notes

Powerful iodine of raw oysters

Dominant sweetness

Ingredients matrix

pourquoi ?
Mâche non excessive
Jutosité délicate et élégante
Œufs de poisson (pour le craquant
et la salinité iodée)
Quel ingrédient ?
Poissons à chair blanche
(daurade, bar, turbot, St. Pierre, Sole)
Œufs de poisson
Comment ?
Cru
Poissons à chair blanche
(daurade, bar, turbot, St. Pierre, Sole)
Œufs de poisson
Cuit
Rôti sans excès de coloration
Poché et servis avec une mayonnaise
vis avec une mayonnaise

INSPIRATIONS

Cotechino with raspberry foam and julienne of Ruby Red pomelo
Roasted squash and fig, rhubarb jelly
Roasted butternut squash, grenadilla jus, chocolate air
« Much like his champagne, as soon as Monsieur Moët enters the rooms boredom disappears. »
Attributed to a contemporary of Jean-Remy Moët