How Rosé Champagne is Made? Tasting AR Lenoble’s Rosé Terroirs

What is up guys? Julien Miquel here of Social Vignerons.
Welcome back to another wine video. This is episode 42 of the
testing with Julien series, the series where I taste and review individual
wines and it’s always an opportunity to learn a whole lot about different styles
regions and grape varieties and explore together the wonderful world of wine.
Today I’m particularly excited because I am going to introduce you to this
particular wine and we are going to be talking about champagne but champagne
roses this is going to be an opportunity to learn a whole lot about how champagne rosé is made for those of you who are interested in the topic and I know
there’s quite a few of you out there that love the champagne rosé and this
particular one is not only wine it is what I could call a work of art. It’s a
work of wine craftsmanship not a simple fermented grape juice as we used to. But
we’ll get into this in a minute. Let’s talk about rosé champagne now a few
things you need to know about champagne rosé As you know generally speaking
champagne is made blending two or three two or three different grape varieties a
wide rate that is Chardonnay with red grapes that are pinot noir and sometimes
pinot meunier. it is the same for making rosés champagne except that instead of
pressing the red grapes the Pinots without extracting any color from the
skins which is what they do for making the winemakers do allow some skin-contact on the Reds to obtain the beautiful pink color that we love. So
some rosés, not often but sometimes even made adding a little bit of red wine to
the whites. Unfortunately often rosé champagne especially the non vintage
ones are made in a simple fruity style with quite a lot of sugar added at bottling
for wines that can be a little bit characterless as I’m sure sometimes
you’ve noticed. Now the wine I am tasting today is a completely different
approach. AR Lenoble, the producer of this wine is a family
boutique champagne house family-owned that puts every possible know-how an
effort, it’s incredible, into crafting every cuvée they make.
let’s talk about this rosé that is called Rosé Terroirs Chouilly Bisseuil. This is a
blend of 88% Chardonnay from Grand Cru vineyards in the Cotes des Blancs.
those who know about champagne will know that the Cotes des Blancs is that special
chalky soil area in Champagne where all the best Chardonnays are made in Champagne. So
88% of that with the remainder 12% of Pinot Noir from Bisseuil which is a
Premier Cru. Grand Cru and Premier Cru only. So wines from a fantastic terroir to
start with, then this final blend includes 28 percent of reserve wine so
that’s wine that’s been stored at the winery to refine for several years prior
to bottling plus a 20% of wine fermented in oak barrels and oak vats for extra depth.
Then after blending, so they blend all of this together in the bottle and
for the ‘Prise de Mousse’ (so that’s the process through which champagne acquires its bubbles inside the bottle) the wine… has been aged aged
in the winery’s cellar for 5 years to refine. So imagine the amount of work
that’s gone into this wine the amount of year that we’re talking about here to
craft this champagne. Because it’s a blend you can’t exactly say how old the
wine is because it contains different vintages blended together and that’s why
it’s called a non vintage but all the elements in there are at least five
years old and they’ve been specially aged and crafted all the different
components by the winery so it’s already been aged for you by the winery and some
elements in there are probably about 10 years old or so. This is not just wine made in a standard way
you know you take some grapes. you ferment them and then
you bottle them. essentially. No this is a combination of different wines from
different vineyards all exceptional all crafted each and every component is
crafted in a different way and then blended together to form what the
winemakers a or nob think is the best possible rosé they can make. And here it is!
But let’s get, I think I’ve talked enouhg… let’s get into tasting. big shout out to AR Lenoble for sending this wine over I’m honored
and excited to taste this wine also I wanted to give a little shout out to a
Jancis Robinson and Richard Brendon for sending these
wine glasses you can probably see though so this is not sponsored but they’ve
sent me those wine glasses which are very special wine glasses they do feel
quite heavy they are super super fine and those wine glasses are made to
accommodate tasting any style of wine the rosés, the whites, the reds and
including the champagne so big shout out to these guys this is not sponsored but
I’m enjoying these glasses so just thought I would give them a quick shout
out so let’s get into this one you can see that the color here is a pale but not
a pale salmon pink color it’s got quite a bit of orange hues to it as we expect
from salmon but overall and that’s probably because it’s a great majority
of Chardonnay 88 percent Chardonnay so it’s got more of a white slight orange
color this is not just a young wine with a bright pink color as
many rosé champagnes have but let’s dig further into what it tastes like… This wine smells very very pungently
of brioche and toasted bread with some spicy sweet spices as well
there are delicate notes of flowers like daisies is a little bit of elderflower so
it’s definitely floral and touches of fresh apricot you know like a really
fresh apricot fruit that is juicy and acidic it smells really really fresh overall
there is some white peach as well so floral elements touches of food but
really really fresh and juicy fruit characters charming delicate and complex
but powerful as well like and you can sense that there is a lot of aromatic
intensity packed into this one. Wow! What really strikes here is the harmony of
the wine it’s feels like a cloud on your palate it feels I mean there is some
acidity but it’s got an oily texture it’s so smooth and rounded and it feels
like a cloud on your palate it definitely feels like a completely
seamless tasting experience dry why there’s only three grams of added sugar
at bottling so they’ve definitely wanted to respect the fruit expression and not
bother your palate with any sort of really perceptible sugar just tiny bit
of sugars just to mellow it up slightly but so this is definitely a drawing
mineral acidic style there’s some phenolics teasing your taste buds and
making you salivate but really overall it’s so smooth on your palate there are
some butter sting flavors again of toasted hazelnut with lots of spices
exploding on your palate some nutmeg and and the cinnamon my sort of sweet spices
so it’s a bit like I don’t know there’s so much going on really the toasted
al-sunnah and the brioche come surrounded with the fresh apricot the
white peach should be of pomegranate so it’s all very elegant as well as
pungently toasted spicy. I mean this is an awful lot going on. Let me have just
another quick sip… The broad influence of this great Chardonnay in a very restrained harmonious expression of Chardonnay on
the floral side of things, with touches of lemon… So this is like a really
acidic refined Chardonnay one of the most you know refined almost an oak to
our honor even though there also hints at a bit of hazelnut and the brioche Oh
make it feel like it’s a little bit oaky but it’s not like the grew your gross
oak influence really refined Chardonnay like a fantastic Chablis but you know
even going up to another level with the Pinot Noir adding some depth some
complexity a bit of red berry food characters and definitely a touch of
earthiness that is rather quite typical of Pinot Noir. We say in French that it
pinots because it adds a bit of a forest floor character a bit of touches
of earthiness a bit of dried leaf character as well so there’s an awful
lot going on it’s awfully long on the palate as well you can taste the layers
and layers that develop through your palate after you tasted the wine this is
a wine more to go with a meal the producer told me that they see this with
some charcuterie you know the cured meats, but the fine refined ones
the prosciutto there’s you know mild creamy chicken
sort of entrees and mildly flavored dishes. This is certainly a wine
for gastronomy. I mean high-end restaurants but you can
definitely enjoy the high-end restaurant experience at home with such a champagne.
But pairing with a delicate dish. This retails in the u.s. I believe around $50
so that’ll be 35 pounds I suppose in the UK in France you can find this year for
35 euros so you know $50 for this type of champagne, if you can find it at $50
and I believe that’s what you can find it for… Well you are getting a gastronomic,
gourmet, refined rosé a that’s been crafted for many many
years by a boutique small family-owned winery… and also that’s a great
alternative to some of the big brands of rosés but it is a little bit more for
connoisseurs and people that want to do dig a little bit further into the wine and
appreciate it. Yet it’s got the seamless… (again I’m repeating myself) but the
seamless tasting experience, so anyone can enjoy this as well.
Sounds like I’m promoting this wine quite a lot, but yeah, I’m just enjoying
it and I love the effort and the craftsmanship that’s gone into this wine
so might as well talk about it. I hope you’ve learned a little something about
champagne rosés There is champagne rosé and champagne rosé, different types
the big bulk mass-produced ones and the ones that are produced by small
wineries with a lot of care for the vineyards and for their wines, doing all
sorts of different things at the winery to achieve you know something that is
really really special… I hope you enjoyed today’s video and I will see you soon in
the wonderful world of wine… Cheers!

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