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$30 off your $150 order*. Use code THIRTY

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*New customers only. One-time use per customer. Order must be placed by 8/24/2019. The $30 discount is given for a single order with a minimum of $150 excluding shipping and tax. Items with pricing ending in .97 are excluded and will not count toward the minimum required. Discount does not apply to corporate orders, gift certificates, StewardShip membership fees, select Champagne brands, Riedel glassware, fine and rare wine, 187ML splits, and all bottles 3.0 liters or larger. No other promotion codes, coupon codes or corporate discounts may be applied to order.

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Deutz Brut Rose 2005

  • WE90
750ML / 12% ABV
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750ML / 12% ABV

Winemaker Notes

The Deutz Brut Rosé 2005 is produced exclusively from Pinot Noir grapes, from the Montagne de Reims (80 percent) and the Vallée de la Marne (20 perent). The specific nature of its style and its appearance comes from the addition during blending of 10 percent red wine from parcels of old vines from the Côte d'Aÿ, "La Pelle" and "Froide Terre," and a parcel of land in Mareuil-sur-Ay known as "Le Clos," which produces fruit of a maturity to guarantee the delicate aromatic complexity of the final blend.

To the eye, the appearance is striking: an antique pink color, with hints of orange. The sparkle is fine, lively and regular. The attractive frothy bead adds to the appetizing appearance. The nose develops aromas of Montmorency cherries in eau de vie, strawberries and griotte cherries, enhanced by floral notes. A precise, full and ample flavor, complemented by the richness of full-bodied, ripe fruit, emulating a high class Pinot Noir. With a dense, tight texture, leaving in its wake lingering notes of great elegance.

A gastronomic champagne, it is the perfect accompaniment for salmon with mushrooms, beef wellington, duck in cranberry sauce, rack of lamb or pigeon stuffed with cherries. Turning to Asian cuisine, it is a sublime accompaniment for small kebabs or some sushi.

Critical Acclaim

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WE 90
Wine Enthusiast
Following the elegant Deutz tradition, this wine has a character that is light as a feather, but still anchored into vivid red fruits and tight acidity, leavened by a softness. The final taste is soft, but well integrated.
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Deutz

Deutz

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Deutz, France
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Since 1838, CHAMPAGNE DEUTZ, one of the oldest members of the former and prestigious Association of Grandes Marques, has been making champagnes of a distinctive style characterised by a perfect harmony of finesse, elegant vinosity and complexity. Sourcing from more 245 hectares (approx. 600 acres) of vineyards, amongst the finest of Champagne’s crus, as well as a rigorous selection of the choice bunches, allow Deutz to use only top quality grapes. The wines are slowly and carefully aged in the cool hush of the 3 kilometres of the House cellars which have been carved in the chalky soil of the famous historic village of Aÿ. The “DEUTZ trio Prestige” comprises three prestige cuvées, each with its very distinct personality. Cuvée William Deutz is made from the best pinots and chardonnays; Cuvée Amour de Deutz is composed uniquely of the finest chardonnays; finally there is Cuvée William Deutz Rosé. In each of these styles, Maison DEUTZ shows the full extent of its know-how and its attachment to precise, finely tuned wines. DEUTZ champagnes are distributed all over the world in first class restaurants, fine food shops and specialized wine shops.
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Champagne

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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, three varieties are permitted for use in Champagne: Chardonnay, Pinot Noir, and Pinot Meunier. 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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Champagne & Sparkling

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Equal parts festive and food-friendly, sparkling wine is beloved for its lively bubbles and appealing aesthetics. Though it is often thought of as something to be reserved for celebrations, sparkling wine can be enjoyed on any occasion—and might just make the regular ones feel a bit more special.

Sparkling wine is made throughout the world, but can only be called “Champagne” if it comes from the Champagne region of France. Other regions have their own specialties, like Prosecco in Italy and Cava in Spain. Sweet or dry, white or rosé (or even red!), lightly fizzy or fully sparkling, there is a style of bubbly wine to suit every palate.

The bubbles in sparkling wine are formed when the base wine undergoes a secondary fermentation, trapping carbon dioxide inside the bottle or fermentation vessel. Champagne, Cava and many other sparkling wines (particularly in the New World) are made using the “traditional method,” in which the second fermentation takes place inside the bottle. With this method, spent yeast cells remain in contact with the wine during bottle aging, giving it a creamy mouthful and toasted bread or brioche qualities. For Prosecco, the carbonation process occurs in a stainless steel tank to preserve the fresh fruity and floral aromas preferred for this style of wine.

WWH115829_2005 Item# 105978