APPEARANCE
A rosé of depth and delicacy, […] beautifully crafted with both character and sensuality.
MW Essi Avellan – 2024
A hymn to the bright delicacy of pinot noir, the Première Cuvée Rosé is named on account of its composition of only the first pressing.
The Multi Vintage rosé, made with pinot noir, is created in two ways: white wine from pinot noir: after a quick pressing, and a fast separation of the skins, the juice is very pale and can be vinified as a white wine ; red wine from pinot noir is obtained by a prolonged maceration of the juice on the skins.
First pressings of mainly pinot noir with some chardonnay, the amount of which remains a secret. The blend is composed of reserve wines, 25 vintages, going back to 1985.
Three years on the lees, then a minimum of a further six months after disgorgement. Extra-Brut dosage.
THE BLEND
MAJORITY PINOT NOIR
SECRET PART OF CHARDONNAY
AGEING
3 YEARS ON THE LEES
6 MONTHS MINIMUM AFTER DISGORGEMENT
AVAILABILITY
75 CL
37,5 CL
150 CL
TASTING NOTES
The pink copper colour with a hint of raspberry when young evolves to salmon while ageing. The fine bubbles are due to a strict selection of the best grapes, perfectly controlled temperature in the cellar and very long ageing.
NOSE
The initial aromas of redcurrant and red fruits evolve to morello cherry,
wild strawberry and violet while breathing in the glass. A touch of lemon denotes the discrete presence of chardonnay. With age, aromas tend towards dark fruits like dark cherr y, fig and blackberr y.
PALATE
Reveals red fruit captured at their full freshness. The finish is bright and long.
THE PERFECT MATCH
The Rose Première Cuvée is a great match to fine italian charcuterie, sushi, poultry or red fruit salad.
COCOTTE OF LAMB WITH MARRON AND TRUFFLE
by Joël Robuchon
Joël Robuchon discovered the Bruno Paillard champagnes in 2000, he expresses the feelings inspired by this discovery as follows:
“This Champagne wine, with a low sugar content, very balanced, is the image of a demanding character, excellent connoisseur of the terroir and the best vintages. It seems to me that he and I have the same sense of rigor and perfection.
This is how Joël Robuchon worked for a decade on the harmony of food and wine pairings around the House’s Champagnes.
