Bruno Paillard Rose Premiere Cuvee (1.5 Liter Magnum)
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Robert
Parker -
Wilfred
Wong - Decanter
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The Somm
Journal -
James
Suckling -
Jeb
Dunnuck -
Wine
Enthusiast
Product Details
Your Rating
Somm Note
Winemaker Notes
A hymn to the bright delicacy of Pinot Noir, the Premiere Cuvee Rosé is named on account of its composition of only the first pressing. The pink copper color with a hint of raspberry when young evolves to salmon while ageing. The fine bubbles are due to a strict selection of the best grapes, perfectly controlled temperature in the cellar and very long ageing. The initial aromas of redcurrant and red fruits evolve to morello cherry, wild strawberry and violet while breathing in the glass. A touch of lemon denotes the discrete presence of Chardonnay. With age, aromas tend towards dark fruits like dark cherry, fig and blackberry. Red fruit captured at their full freshness on the palate. The finish is bright and long.
The Rose Premiere Cuvee is a great match to fine Italian charcuterie, sushi, poultry or red fruit salad.
Professional Ratings
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Robert Parker's Wine Advocate
Based on the 2015 vintage and disgorged in October 2019 with around six grams per liter dosage, the NV Extra-Brut Rosé Première Cuvée is showing very nicely, opening in the glass with notes of red berries, tangerine, peonies, freshly baked bread and almond. Medium to full-bodied, bright and precise, it's an elegant, fine-boned rosé, with a pretty core of fruit, racy acids and a pinpoint mousse, concluding with a floral finish. Give it another year on cork to unwind.
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Wilfred Wong of Wine.com
Pink wine has many meanings. To some it conjures up sweetness in a bottle, but to champagne lovers, it can be the best of all cuvées and in this case the non-vintage Bruno Paillard Rosé Première may be one Champagne's best efforts. Bright in pink and salmon, this one immediately comes to the fore to brighten one's day or to highlight it even more. In the aroma, the one emits wild strawberries and a sprinkle of fresh flowers; medium bodied and quite serious on the palate; dry and crisp on the palate; focused red fruit flavors seem to last forever and that is a great thing with the experience is so joyous. (Tasted: October 21, 2014, San Francisco, CA)
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Decanter
There's a touch of orange peel on the nose along with notes of tart red fruit. Despite the lightness and delicacy there is concentration on a creamy palate, where lemon and strawberry play off each other. The finish reveals even richer citrus on this subtle wine.
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The Somm Journal
Despite the pale orange hue, this is no shy wine: It’s bright yet graceful from stem to stern. Plenty of strawberry and red currant meet hints of cranberry, pink grapefruit, and sugared brioche on the nose, while more strawberry commingles with blood orange on the palate, whose fullness is balanced by clean acidity and mineral hints.
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James Suckling
Pale salmon-pink colored Champagne with aromas of raspberries, candied apples, grenadine, croissants and lemon curd. Medium-bodied and creamy with fine bubbles and crisp acidity. Succulent, fruity and flavorful finish.
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Jeb Dunnuck
The NV Champagne Première Cuvée Rosé pours a pale salmon hue and is fresh with grapefruit, ripe peach, and wet stone. It is juicy and vibrant through the mid-palate, with full texture and supple mousse, and flush with golden fruits of apricot and pineapple. It is charming and approachable now and will continue to improve. Best after 2022. Rating: 92+
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Wine Enthusiast
A blend from 12 vineyards, this wine is crisp, with dryness as well as intense red-berry fruits. It is a tangy, structured wine, juicy and full of acidity. The bottling is now ready to drink.
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.’