For a rosé Champagne, the deep pink color is extraordinary. So is the palate, definitely more a red wine than a Champagne, tasting of spice, wood from fermentation and very ripe red berries, with a tannic texture. The wine was made by getting color from the skins, rather than by the usual rosé Champagne method of adding still red wine.
Roger Voss covers Bordeaux, Burgundy, Champagne, the Loire and South-West France as well as Portugal. His passion is matching food with wine, bringing the pleasures of the table to wine lovers. He has written six books on wine and food, and was previously national correspondent on wine for the London Daily Telegraph. He is based in the Bordeaux region.