Gratien & Meyer Saumur Brut Rose 2009
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In 1864, Alfred Gratien built his cellars on the Saumur hillside, in the ancient tu eau tunnels. Originally a mining site, these stone quarries were used to build the region’s various monuments including the Château de Saumur. The quarries had been abandoned for several years when Alfred Gratien purchased the estate and became the owner of 50 acres of vines and 3 miles of tunnels. It was then that he began the production of sparkling wines in Saumur. After establishing a second House in Epernay that same year, he also began producing champagne.
Sometime later, he met Jean-Albert Meyer, who was a winemaker’s son from the region of Alsace. The partnership between these two extremely passionate men helped the company grow exponentially, making the work of Alfred Gratien more sustainable. In 1884, Mr. Gratien started to work on the château Gratien, but died before its completion in 1885, leaving Jean-Albert Meyer as the General Manager of the cellars. Under the direction of Mr. Meyer, the business was prospering so well that, in 1886, Mrs. Gratien decided to make him her business partner and the name of the cellars was changed to Gratien & Meyer.
Over the next 120 years, the winery was managed by the Meyer family, passed down from one generation to the next. In early 2000, the family, wishing to further advance Gratien & Meyer, sold the winery to the German firm Henkell & Co. Today, Gratien & Meyer cellars, proud of their 150 years of tradition, are resolutely focused on the future. The handover breathed new life into the company through modernization and investment in new constructions, including the renovation of the facade of château Gratien and its grounds, the installation of new production equipment and the creation of a reception area called the “Balcon Sur Loire”.
With a view of the sunny Loire Valley as its backdrop, the Gratien & Meyer maison is a majestic sight. Gratien & Meyer’s Saumur vineyard brings together 3700 acres, spread over 93 communes, that run along the south of Saumur. Dominated by Chenin Blanc and Cabernet Franc, the vineyard is primarily known for producing white wines. Though not native to the land, the origin of the Cabernet Franc grape dates back to 990, when it was first imported from Bordeaux by Brenton sailors
The Loire plays a key role and gives the region the famous “Anjou sweetness”, lauded by the poets Ronsard and du Bellay. Surrounded by exceptional land comprised of several Controlled Designations of Origin, the Crémant de Loire designation is made up of primarily Chardonnay and Chenin Blanc covering a large part of the Loire valley.
At Gratien & Meyer, modern technologies are used only to improve traditional methods. From bottling to packaging and aging in the cellars, all stages of production happen right on site in the hillside of Saumur.
Gratien & Meyer exclusively hand harvests their grapes of the Crémant de Loire and ages the wines for a minimum of 12 months, going beyond the legal requirements, in order to allow their aromas to fully develop. This results in crémants of incomparable aromas and quality.
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.
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.’