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Gratien Cuvee Paradis Rose Brut

Rosé Sparkling Wine from Champagne, France
  • WS93
  • W&S93
  • WE92
12% ABV
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12% ABV

Winemaker Notes

Delicate orange, sparkling pale copper with elegant aromas suggesting orange marmalade. The palate is soft, full and lingering. Very delicate bubbles.

The Cuvée Paradis Rosé is sublime due to the delicacy of its color, its elegant bouquet and its bubbles.

Critical Acclaim

All Vintages
WS 93
Wine Spectator
Very creamy and refined in texture, framed by the type of juicy acidity that brings you back for another sip. Shows an appealing range of black currant candy, dried cranberry, pickled ginger, pound cake, fleur de sel and mineral notes. Drink now through 2022.
W&S 93
Wine & Spirits
This blend from grand cru vineyards is primarily chardonnay (66 percent), with pinot noir contributing the red blush of an apple and deeper red of currants that tinge the bubbles with mouthfilling richness. Oak fermentation filled out the middle with the flavor of fresh Marcona almonds, while acidity adds nerve to the end. Altogether silken and subtle, this will gain in mineral complexity with further age.
WE 92
Wine Enthusiast
Onion-skin color leads to a wine that is packed with deep fruit flavors. Considerably dry, but a great food wine, with good acidity and ability toage well in bottle.
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Gratien

Alfred Gratien

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Alfred Gratien, , France - Other regions
Gratien
With total production of merely 150,000 bottles, it is no wonder that Champagne Alfred Gratien has more of a cult following than an international brand image. Small by design, owner and Managing Director Alain Seydoux is dedicated to producing wine of the very highest quality: "Champagne has to be king. It has no justification otherwise." Grape selection, vinification techniques, and the care the wines receive have more in common than many of the larger, more famous industrial-brand Champagne houses.

Sonoma County

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Home to a diverse array of smaller AVAs with varied microclimates and soil types, Sonoma County has something for nearly every wine lover. Physically twice as large as Napa, the region only produces about half the amount of wine, but what it lacks in quantity it makes up for in both quality and variety. With its laid-back atmosphere and down-to-earth attitude, the wineries of Sonoma are appreciated by wine tourists for their friendliness and approachability. The entire county intends to become a 100% sustainable winegrowing region by 2019.

Grape varieties are carefully selected to reflect the best attributes of their sites—Dry Creek Valley’s consistent sunshine is ideal for Zinfandel, while the warm Alexander Valley is responsible for rich, voluptuous Cabernet Sauvignon. Chardonnay and Pinot Noir are important throughout the county, most notably in the cooler AVAs of Russian River and Sonoma Valleys, Carneros, and Fort Ross-Seaview. Sauvignon Blanc, Merlot, and Syrah have also found a firm footing here.

Sauvignon Blanc

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A crisp, refreshing variety that equally reflects both terroir and varietal character, Sauvignon Blanc is responsible for a vast array of wine styles. A couple of commonalities always exist, however—namely, zesty acidity and intense aromatics. The variety is of French provenance, and is important in Bordeaux and the Loire Valley. It also shines in New Zealand and California, while Chile and South Africa are excellent sources of high-quality, value-priced Sauvignon Blanc. High-quality Sauvignon Blanc is also produced in Washington State, Australia, and parts of northern Italy.

In the Glass

From its homeland in the Loire Valley, where citrus, flinty, and smoky flavors shine through in Sancerre and Pouilly-Fume, to Marlborough, New Zealand, where it is pungent, racy, and “green” (think grass, leaves, gooseberries, and bell peppers) and tastes of grapefruit and passionfruit, Sauvignon Blanc has something to offer every wine drinker. In Bordeaux, it is typically blended with Sémillon and Muscadelle to produce a softer, richer style. In California, any of the aforementioned styles can be emulated.

Perfect Pairings

The freshness of Sauvignon Blanc’s flavor—from bell pepper and cut grass to passionfruit, gooseberry, and ripe kiwi lend it to a range of light, summery dishes including salad, seafood, and mild Asian dishes. Sauvignon Blanc settles in comfortably at the table with notoriously difficult foods like goat cheese and asparagus. When combined with Sémillon (and perhaps some oak), it can be paired with more complex seafood and chicken dishes.

Sommelier Secret

Along with Cabernet Franc, Sauvignon Blanc is the proud parent of Cabernet Sauvignon. That green bell pepper aroma that all three varieties share is no coincidence—it comes from a high concentration of pyrazines (an herbaceous aromatic compound) inherent to each member of the family.

YNG103829_0 Item# 54167

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