Perrier-Jouet Rose Belle Epoque 2006

  • 95 Tasting
    Panel
  • 94 Wine
    Enthusiast
  • 92 Wine
    Spectator
  • 92 James
    Suckling
Sold Out - was $273.98
OFFER 10% off your order of $99+
Ships Tue, Mar 26
You purchased this 12/9/23
0
Limit Reached
You purchased this 12/9/23
Alert me about new vintages and availability
Perrier-Jouet Rose Belle Epoque 2006 Front Label
Perrier-Jouet Rose Belle Epoque 2006 Front Label

Product Details


Varietal

Region

Producer

Vintage
2006

Size
750ML

ABV
12.5%

Your Rating

0.0 Not For Me NaN/NaN/N

Somm Note

Winemaker Notes

Light, bright salmon pink with traces of yellow in the glass. The bouquet is delicate, floral and fruited peonies followed by strawberry, raspberry, orange, pink grapefruit and pomegranate. The palate has a fresh, refined attack with subtly crisp notes of fresh pomegranate and pink grapefruit. Rounded, smooth, harmoniously full-bodied with a long, silky finish—built around a pronounced mineral core.

Professional Ratings

  • 95
    Pale salmon color; lush, deep and elegant with juicy raspberry and luscious fruit; long, classic and complex.
  • 94
    This is a complex, pale salmon-pink wine, delicious and worth aging. It has the hallmark light touch of Belle Epoque, all fresh and light as well as fruity. A more serious texture brings out tight minerality, some toastiness and delicate acidity.
  • 92
    Rich and smoky on the aromatic nose, with a more subtle presentation of toasted brioche, crushed white cherry, mandarin orange peel and crystallized honey notes on the palate's lightly chalky mousse. Well-knit and fresh. Drink now through 2026.
  • 92

    A sight to behold, this pink flower-wrapped bottle has plenty to love inside as well as out. It has a lightly toasty edge across fresh pastry and apricots, with some redder fruit notes, too. The palate starts out with bright red cherry fruits and winds to a more savory and toasty conclusion. Drink now.

Other Vintages

2004
  • 94 Wine
    Enthusiast
  • 93 Wine
    Spectator
  • 93 Tasting
    Panel
  • 91 Robert
    Parker
  • 90 Wine &
    Spirits
2002
  • 92 Wine
    Enthusiast
  • 90 Wine
    Spectator
1989
  • 90 Wine
    Spectator
Perrier-Jouet

Perrier-Jouët

View all products
Perrier-Jouët, France
Perrier-Jouët The House of Perrier-Jouët  Winery Image

Perrier-Jouët was founded in 1811 in Epernay by Pierre-Nicolas-Marie Perrier and his wife, Adele Jouët. One of the most prestigious houses in Champagne, the firm was shipping wine to Great Britain by 1813 and to the United States by 1837. Perrier-Jouët owns 266 acres of vineyards in Champagne, with an average rating of 95%, and is known worldwide for its consistency of style.

By the end of the 19th Century, its Brut cuvées earned the reputation of nobility and prestige that continues today. Perrier Jouët's glamorous "Cuvée Belle Epoque", known in the United States as Fleur de Champagne, was launched in 1969 and has become the most important cuvée de prestige to appear after World War II. The bottle is adorned with enamel-painted anenomes originally created by Emile Gallé in 1900, but the wine is as famous for its taste as it is for its beautiful packaging.

Image for Sparkling Rosé Wine: Champagne, Prosecco & More content section

What are the different types of sparkling rosé wine?

Rosé sparkling wines like Champagne, Prosecco, Cava, and others make a fun and festive alternative to regular bubbles—but don’t snub these as not as important as their clear counterparts. Rosé Champagnes (i.e., those coming from the Champagne region of France) are made in the same basic way as regular Champagne, from the same grapes and the same region. Most other regions where sparkling wine is produced, and where red grape varieties also grow, also make a rosé version.

How is sparkling rosé wine made?

There are two main methods to make rosé sparkling wine. Typically, either white wine is blended with red wine to make a rosé base wine, or only red grapes are used but spend a short period of time on their skins (maceration) to make rosé colored juice before pressing and fermentation. In either case the base wine goes through a second fermentation (the one that makes the bubbles) through any of the various sparkling wine making methods.

What gives rosé Champagne and sparkling wine their color and bubbles?

The bubbles in sparkling wine are formed when the base wine undergoes a secondary fermentation, which traps carbon dioxide inside the bottle or fermentation vessel. During this stage, the yeast cells can absorb some of the wine’s color but for the most part, the pink hue remains.

How do you serve rosé sparkling wine?

Treat rosé sparkling wine as you would treat any Champagne, Prosecco, Cava, and other sparkling wine of comparable quality. For storing in any long-term sense, these should be kept at cellar temperature, about 55F. For serving, cool to about 40F to 50F. As for drinking, the best glasses have a stem and a flute or tulip shape to allow the bead (bubbles) and beautiful rosé hue to show.

How long do rosé Champagne and sparkling wine last?

Most rosé versions of Prosecco, Champagne, Cava or others around the “$20 and under” price point are intended for early consumption. Those made using the traditional method with extended cellar time before release (e.g., Champagne or Crémant) can typically improve with age. If you are unsure, definitely consult a wine professional for guidance.

Image for Champagne Wine France content section
View all products

Associated with luxury, celebration, and romance, the region, Champagne, is home to the world’s most prized sparkling wine. In order to bear the label, ‘Champagne’, a sparkling wine must originate from this northeastern region of France—called Champagne—and adhere to strict quality standards. Made up of the three towns Reims, Épernay, and Aÿ, it was here that the traditional method of sparkling wine production was both invented and perfected, birthing a winemaking technique as well as a flavor profile that is now emulated worldwide.

Well-drained, limestone and chalky soil defines much of the region, which lend a mineral component to its wines. Champagne’s cold, continental climate promotes ample acidity in its grapes but weather differences from year to year can create significant variation between vintages. While vintage Champagnes are produced in exceptional years, non-vintage cuvées are produced annually from a blend of several years in order to produce Champagnes that maintain a consistent house style.

With nearly negligible exceptions, . These can be blended together or bottled as individual varietal Champagnes, depending on the final style of wine desired. Chardonnay, the only white variety, contributes freshness, elegance, lively acidity and notes of citrus, orchard fruit and white flowers. Pinot Noir and its relative Pinot Meunier, provide the backbone to many blends, adding structure, body and supple red fruit flavors. Wines with a large proportion of Pinot Meunier will be ready to drink earlier, while Pinot Noir contributes to longevity. Whether it is white or rosé, most Champagne is made from a blend of red and white grapes—and uniquely, rosé is often produce by blending together red and white wine. A Champagne made exclusively from Chardonnay will be labeled as ‘blanc de blancs,’ while ones comprised of only red grapes are called ‘blanc de noirs.’

SOU342807_2006 Item# 139981

Internet Explorer is no longer supported.
Please use a different browser like Edge, Chrome or Firefox to enjoy all that Wine.com has to offer.

It's easy to make the switch.
Enjoy better browsing and increased security.

Yes, Update Now

Search for ""