2015 Technical Specifications
Alcohol 12.0%
Calories (estimated) 100 kcal / glass
150ml glass100 kcal
750ml bottle500 kcal
Grape Varieties 100% Pinot Noir
Region Champagne
Soil Clay-sandy soil over shallow campanian chalk
Sites 5 plots in Verzenay Grand Cru and 2 plots in Chamery Premier Cru
Vine Age 55
Indigenous Yeast Yes
Oak Types Oak
Contains Added Sulfites Yes
Unfined Yes
Unfiltered Yes
Closure Cork
Production Details Producer specification: blended rosé incorporating 10% Coteaux Champenois red wine; spontaneous fermentation; nine months on fine lees in oak barrels; no fining or filtration; minimal sulfite use.
Tasting Notes Christoph Raffelt, January 2026: intense salmon color; sour cherry, pomelo, grapefruit, cellar apple, barberry, pomegranate, raspberry, pastry, quatre-épices and red-wine cream; juicy red fruit and citrus with silky texture, mineral, undergrowth, pastry and nut notes.
Vintages
2014 Technical Specifications
Residual Sugar 2 g/L
Grape Varieties 100% Pinot Noir
Classification Premier Cru
Region Champagne
Soil Gravelly, Calcareous sand over limestone subsoil
Sites 4 plots in Verzenay Grand Cru and 2 plots in Chamery Premier Cru
Vine Age 55
Fermentation Vessels Small oak barrels
Indigenous Yeast Yes
Oak Types Oak
Dosage 2.0 g/L
Contains Added Sulfites Yes
Unfiltered Yes
Production Details Cœur de cuvée base wine underwent spontaneous fermentation and nine months in barriques, completed malolactic fermentation, was not filtered, and was lightly sulfited to below 35 mg/L total sulfites. Before blending, 7% red Coteaux Champenois was added to the white-pressed wine.
Tasting Notes Christoph Raffelt, 5 August 2023: slightly cloudy strawberry color; pomegranate juice, sour cherry, grapefruit, bruised apple, ginger and pastry; energetic, precise and mineral with citrus, red berries, sour cherry and chalk.
Food Pairing Scallops with blood orange and fish-roe mayonnaise; octopus with fennel, saffron and lemongrass; vegetable wontons with Sichuan hollandaise.