This Rosé de Saignée is produced with the Pinot Meunier grape variety which comes from plots situated in "Les Beaudiers". We use traditional and cultural methods which include short pruning for a limited production; this is a manual and careful work with regular ploughing so as to obtain healthy grapes. Our know-how and the quality of our Terroir make this wine unique.
Traditional, done in a sustainable way and influenced by natural philosophy and dynamics methods.
Grapes are picked up by hand when fully ripen with a precise selection. Destemming and maceration for 12 to 16 hours depending on the years. Alcoholic fermentation (with natural yeast) in barrels, aged of 4 years minimum. No malolactic fermentation.
Ageing for 6 months and light filtration before bottling during the spring time
Old vines (planted in 1953, 1958 and 1965) in the low-yielding parcel of Les Baudiers planted to Meunier, but the occasional Chardonnay, Pinot Noir and Fromonteau vines are found in the vineyard as well. Extremely careful, meticulous work is done in the vineyard to obtain the healthiest grapes. Destemming and maceration of 12-16 hours, primary fermentation in barrel, no malo, aged minimum of 4 years, dosed at 0-5 gr/l depending on the vintage. Aurelien seeks a vinous and textured wine but with delicacy and lift for a rosé de saignée.
The NV (2013) Extra Brut VV Rosé de Saignée Les Beaudiers is mostly Meunier (a few other varieties are interplanted) from vines that were planted on 1965, 1958 and 1953. The natural richness of the old vines confers unreal depth and voluptuousness. Readers should expect a powerful, broad Champagne. In this tasting, the Beaudiers is stunning. Disgorged: July 2016. Dosage is 3 grams per liter.
As I leaned during my visit to the cellars in Chavot a couple of years ago, the Les Beaudiers Rosé Saignée bottling from the Laherte family is made entirely from old vine pinot meunier, with the parcels planted in 1953, 1958 and 1965. Skin contact last twelve to sixteen hours, depending on the vintage, to give the wine its fairly deep rosé color, and the vins clairs do not go through malo. This wine had been in Michael’s cellar for three to five years and he could not remember precisely when he cellared it, so I am not sure of the base year of the wine, but it was drinking very nicely, offering up scents of blood orange, rhubarb, rye bread, chalky soil tones and dried flowers in the upper register. On the palate the wine is crisp, full-bodied and quite dry in profile, with a good core, frothy mousse and a long, complex and zesty finish. This was probably finished with a dosage of four grams or so, but it seems drier than that today. Good juice, but definitely for fans of Extra Brut bottlings. 2018-2030.
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