17 tasting notes
Made by the bleeding of pinot noir grape skins (saignée), the final champagne pours a deep salmon color with very long legs and fine bubbles. Surprisingly, for a rose, this champagne is very masculine with remarkable intensity. The nose is powerful, concentrated, and definitely dominated by pinot. Spice, currants, cheries, brioche, Kool-aid, and chalk are all there in the bouquet. On the palate, the wine is silky, toasty, robust yet light with remarkable finesse. In fact, the bubbles are barely there. Notes of walnuts, cheeses, berries, toasted almonds and mineral are there. The finish is long with a clean and elegant cut in the end. This is fabulous stuff and definitely one of the best Rose champagnes I have had in my life, ever.
One interesting story here from Nicole. The story goes that the first unofficial rose vintage is made in 1915 when Jeanne, the wife of Joseph II, accidentally bled pinot noir skins into the wine during World War 1. As a result of the sentimental value to the family, the rose wine was never replicated by the grande marque. In 1983, this all changed when Henri and Remi Krug decided to make it again, consciously. At that time upon tasting, their father Paul was so alarmed as he thought someone was replicating the Krug flagship. But in the end, he was placated when explained by his sons. And that was how the rose line was born. 94
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