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Duval-Leroy Rose De Saignee
Duval-Leroy — Rosé de Saignée - Carol Duval-Leroy took the bull by the horns when her husband Jean died back in 1991. Since then, she has single-handedly directed the company she loves and is becoming another famous Madame Veuve. The result of all this hard work and dedication is excellent Champagne at a great price. -www.novusvinum.com
100 % Pinot Noir .. Salmon pink, many light bubbles .. delicate red fruits aroma .. supple, round, well-structured
Traditional "Champenois" pressing. Only Cuvées (first pressing) are retained.
Traditional way of making Rosé is known as "Saignée". This method is used by few Champagne Houses ... Duval-Leroy being one of them. The maceration lasts 24 to 48 hours. This technique requires top-quality grapes.
Alcoholic fermentation in stainless steel vats under temperature control between 16 and 20°C. Malolactic fermentation.
On yeast for 2 years deep in the famous "Crayères" where the temperature stays at around 10 and 11°C.
Food Sushi or Sashimi, Roasted Quail
Wine Spectator
Dry, delicate style, yet there's no shortage of flavor, with compote of berry, vanilla and ginger. Intense and balanced. Vinous, with a lingering finish. Drink now through 2009.
Score: 91.
—Bruce Sanderson,
November
15,
2006.
Wine Enthusiast
A rare rosé made by obtaining the color from the skins of the Pinot during maceration, rather than by adding red wine. It gives a rich style of rosé with full red fruit flavors and a touch of tannin. This is definitely a food-friendly rosé. Imported by Duval-Leroy Imports.
Score: 91.
—Roger Voss,
December
01,
2005.
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