Winemaker notes: An elegant Pinot Noir-based Champagne with the body and structure of a fine red wine; textured and complex. The Rosé de Saignée method is as follows: grapes macerate briefly for color, then the juice is "bled" off to ferment separately.
Disgorged in April 2021, the latest release of Vesselle's NV Brut Rosé de Saignée is performing well, exhibiting aromas of smoky red berries, plums and orange rind, followed by a medium to full-bodied, fleshy and generous palate that's complemented by a pillowy mousse. It's an attractive gastronomic Champagne, but it's elegant enough to work well unaccompanied too. Best after 2021.
The pinot noir juice for this saignée macerates with its skins for two days, developing a deep, cranberry-red color and red-currant flavors. Its juicy ripeness is restrained by the firm mineral structure, a powerful Champagne to serve with a veal terrine.