A saignée rosé, this wine is deliciously earthy and savoury yet elegant and refined. It is akin to drinking a red wine and is best enjoyed in the Lehmann Jamesse Prestige, Synergie 75 handmade glass.
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Produced using the rare saignée technique, which literally translates as ‘bleeding’, this allows the pigment from the skins to bleed into the juice from the grapes. The 100% pinot noir grapes are left to macerate on skins for 2 – 3 days so that the deep colour, flavour and texture of the wine develops. All other processes are as natural and low intervention as possible with the wine maturing on lees for nearly a year, and only 3g/L dosage added. The ‘tirage’, or bottling, is carried out at the end of July and then the wine is aged for at least two years in bottle in the cellars and is disgorged six months before being taken to market.
Quite the paradox and no ordinary champagne rosé, it has all the depth, flavour and texture of a red burgundy; with the elegance and minerality of a Côte des Blancs champagne.
Perfectly served with Port Lincoln sardines, butterflied, crumbed and served with candied onion.