Our J Brut Rosé sparkles with a vibrant pink salmon hue and offers layered aromas of fresh strawberries, raspberries, Fuji apple, rose petals and a savory swath of toasted hazelnuts. On the pa... Read More
Pol Roger does not make a Non-Vintage Rosé, instead only releasing vintage years. Pol Roger Brut Rose Vintage 2006 is blend of 50% Pinot Noir and 35% Chardonnay, from 20 Premiers and Grands cr... Read More
Pale golden colour with a very intense mousse. The dominant notes are orange blossom, spices, pastries and ripe fruits. In the mouth the wine is perfectly balanced, the initial fruity notes gi... Read More
Sensual and elegant, with a light pink colour, Brut Rosé is dominated by an intense, fruity nose and has a balanced palate with delicate red fruit notes.
On the eye: Salmon pink with copper hi... Read More
Part of the giant Pommery-Vranken group, Heidsieck & Co are not to be confused with either Charles Heidsieck or Piper-Heidsieck, though all three houses did spring from one original Champagne ... Read More
The Champagnes of Besserat de Bellefon are served at restaurant Alain Ducasse in Paris and New York and Charlie Trotter 39 s in Chicago They are found in the world 39 s finest restaurants and ... Read More
92 points Wine Spectator: This Champagne offers an array of flavor, including toasted brioche, Gala apple, lemon zest, graphite and ginger, with a touch of honey. Elegant, but with good intens... Read More
Složení: 80 % Chardonnay, 9 % Pinot Noir, 11 % Pinot Noir Grand Cru. Víno růžově oranžové barvy, na okraji sklenice až cihlové. Aroma je ovocné až chlebové. Svěží chuť vína, má nádherně jemné ... Read More
Made from 100% Pinot Noir and disgorged October 2003, the non-vintage Brut Rose’ (which spent six years on its lees) is a dry, austere, long, medium to-full bodied rose’ that screams “serious”... Read More
Appearance: Pale yellow in color with silver tinges, crystal clear and brilliant with a well-balanced ribbon of delicate bubbles.
Nose: Initially subtle on the nose, fresh, white fruit flavor... Read More