A.R. Lenoble Brut Rose Terroirs

  • 93 Wine
  • 93 James
  • 92 Decanter
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A.R. Lenoble Brut Rose Terroirs  Front Bottle Shot
A.R. Lenoble Brut Rose Terroirs  Front Bottle Shot A.R. Lenoble Brut Rose Terroirs  Front Label

Product Details






Winemaker Notes

Complex and elevated on the nose and palate. The fruit is stewed, the mineral notes lend themselves to smoke and the the toasty bakery quality is specific to a handmade biscuit. This is rich and elegant, best served with food.

Professional Ratings

  • 93
    Following the practice of this producer to age reserve Champagnes in magnum bottles before blending, this is a beautifully crafted rosé. It has depth and good balance between age and fruit. Drink now.
  • 93
    Copper-orange color with aromas of rust, orange peel, croissants, cloves, gingersnaps and apricot stones. Vinous, dry and spicy, yet it remains elegant with very fine bubbles. Long and complex. Dosage 3g/L. From 2015 harvest and 35% of reserve wines. Drink now.
  • 92
    The bouquet is quite mature, fine and elegant, with pure aromas of strawberry, raspberry and spices. Vibrant and subtle on the palate, this is a dry, fresh and vertical rosé. Composed of 93% Chardonnay from Chouilly grand cru and 7% red wine from Pinot Noir from Bisseuil premier cru. Predominantly based on the 2014 vintage, and including 40% of reserve wines. Dosage: 3g/L.
A.R. Lenoble

A.R. Lenoble

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A.R. Lenoble, France
AR Lenoble is one of the rare houses in Champagne that has remained 100% family-owned since its foundation. Armand-Raphaël Graser, a native of Alsace, arrived in Champagne in 1915 in the middle of the first world war. He purchased a house that was built in 1772 in the village of Damery, located between Epernay and Hautvillers, and starting making champagne there in 1920. Anne and Antoine Malassagne, sister and brother, are the great-grandchildren of founder Armand-Raphaël Graser. Anne took over from her father in 1993 and was joined by her brother Antoine in 1996. AR Lenoble has always been 100% independent since it has founded in 1920. This enables AR Lenoble to guarantee complete stability and coherency in the strategy of the house. Antoine Malassagne, is the fourth generation to completely own and manage AR Lenoble. His first vintage was 1996. He made the decision to start conserving their reserve wines in 225-litre barrels using the principle of the “perpetual reserve” . A few years later, they invested in 5,000-litre casks to allow for an ageing process that was slower than in barrels. In these containers, reserve wines were able to obtain additional brightness and freshness.
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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.

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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.’

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