The rosé rendition of one of the best-selling Champagnes has been reformulated for the U.S. market. It is now on the dry side, pushing forward its delicious red fruit. Bright acidity gives the palate a lift, while there is some good weight on the finish.
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.