The Tb points given to this wine are the world’s most valid and most up-to-date evaluation of the quality of the wine. Tastingbook points are formed by the Tastingbook algorithm which takes into account the wine ratings of the world's 50 best-known professional wine critics, wine ratings by thousands of tastingbook’s professionals and users, the generally recognised vintage quality and reputation of the vineyard and winery. Wine needs at least five professional ratings to get the Tb score. Tastingbook.com is the world's largest wine information service which is an unbiased, non-commercial and free for everyone.
Produced in limited quantities, Palmes d’Or Rosé Vintage is the ideal balance between powerful Pinot Noir from Bouzy and the more subtle flavours of those from Riceys.
Blend:A powerful, sensual Champagne revealing the excellence of the Champagne soils and Pinot Noir grapes. An exceptional rosé Champagne.
Villages:Pinot Noir from Bouzy, selected for its robust character and from Riceys, with its astonishing character and aromas.
Ageing and vinification:Aged for at least 5 years in our cellars. Rosé de saignée.
"A SYMPHONY OF AROMAS"
Appearance:Clear coral-red, almost Indian summer-like in appearance. Abundant, extremely delicate mousse with tiny, radiant bubbles.
Nose:Stunning freshness and great elegance and purity define the Palmes d’Or Rosé Vintage 2005 on the bouquet. Primary aromas of newly-picked red berry fruits still soaked in the morning dew - including Morelo cherries, raspberries and redcurrant, gradually give way to stunning floral fragrances of mimosa, violets and lilac. The Palmes d’Or gradually opens up to reveal its spicy character, with unusual notes of vanilla, Espelette chilis and even a hint of pepper.
Palate:Wonderfully fresh, Palmes d’Or Rosé Vintage is dry, refined and delicate. The soft, integrated tannins create velvety Champagne with remarkable balance. This journey of the senses continues on the palate with notes of red berry fruits and undergrowth. The aromatic plants are also echoed with flavours of fresh coriander.
Best served at 7 - 8 °C.
Food and wine pairings:
Aperitif: Carpaccio of avocado and crayfish
Starter: Cauliflower and black truffle velouté
Main: Hay-baked rack of lamb “en cocotte”
Dessert: Red fruit sorbet gateau
- Silver Medal - Decanter Wine Awards 2013
- 93/100 – Wine Spectator 2012
- 95/100 – Gilbert et Gaillard Wine Guide 2013
- Gold medal – Mundus Vini 2010