Goutorbe Bouillot Brut Rose NV
(Champagne, France)
Regular price $80.00 Sale price $54.99 Save $25.01
Notes from the Winemaker:
Pale pink in color with a delicate perlage. Elegant balance on the nose with notes of white and red fruit. Roundness and elegance are the trademark of this cuvée, displaying red and black fruit, with a long voluptuous finish.
This is a Rosé Champagne with 6 to 8% of Pinot Meunier red wine blended in to the white base. The wine did not go through malolactic fermentation. The dosage is 7g/l. 3500 bottles are released each year.
Grape varieties : 60% Pinot Meunier, 20% Pinot Noir, and 20% Chardonnay
Altitude : 75m to 200m ASL
Vineyard age : 60-year-old vines for the Pinot Meunier grapes
Exposure : South-East
Soil : Clay-limestone
Dosage at disgorgement : 7g/l
Bottle fermentation on the lees : 30 months
89 Points - Wine Enthusiast Magazine:
"This is a ripe and soft wine, full of strawberry flavors and gentle acidity. That makes for balanced wine with a light texture and a delicious fruitiness. A bite of spice at the end gives a delicate aftertaste. Roger Voss"
Pale pink in color with a delicate perlage. Elegant balance on the nose with notes of white and red fruit. Roundness and elegance are the trademark of this cuvée, displaying red and black fruit, with a long voluptuous finish.
This is a Rosé Champagne with 6 to 8% of Pinot Meunier red wine blended in to the white base. The wine did not go through malolactic fermentation. The dosage is 7g/l. 3500 bottles are released each year.
Grape varieties : 60% Pinot Meunier, 20% Pinot Noir, and 20% Chardonnay
Altitude : 75m to 200m ASL
Vineyard age : 60-year-old vines for the Pinot Meunier grapes
Exposure : South-East
Soil : Clay-limestone
Dosage at disgorgement : 7g/l
Bottle fermentation on the lees : 30 months
89 Points - Wine Enthusiast Magazine:
"This is a ripe and soft wine, full of strawberry flavors and gentle acidity. That makes for balanced wine with a light texture and a delicious fruitiness. A bite of spice at the end gives a delicate aftertaste. Roger Voss"