Deutz Brut Rose 2006 Front Label
Deutz Brut Rose 2006 Front Label

Deutz Brut Rose 2006

  • WE92
  • RP92
  • W&S90
750ML / 12% ABV
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750ML / 12% ABV

Winemaker Notes

A sparkling and delicate appearance, with a delightful copper color and fine bubbles, magnified by a fine frothy bead. On the nose, the vine has the courtesy to insinuate, rather than force itself on you. From the basket of soft fruit on offer, you will immediately appreciate the aromatic elegance of the flower, before becoming aware of the flesh and the taste.

The attack is that of a youthful yet extremely well-educated wine. It introduces itself gently and politely before then displaying its personality and rightfully staking a claim to a place amongst the best born wines of its generation.

The tone of the pinot noir grapes profiles a delightfully complex mix of cherry, strawberry and blackberry. Suspended between the lace of the flower and the full vinosity, the champagne confirms, at this stage, the olfactory sensation. There is proof that the harvest was managed perfectly. The finish is in unison: delightful, very racy.

Bearing in mind its noble birth, its potential for laying down is certain. It would certainly find a place in a remote corner of the cellar... but why? We already consider it wonderful today: a fine gift to offer, and to share. It is a pleasure to savor.

Critical Acclaim

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WE 92
Wine Enthusiast
RP 92
Robert Parker's Wine Advocate
The 2006 Brut Rose is a gorgeous wine endowed with an expressive bouquet suggestive of roses, spices, minerals and crushed berries. It possesses wonderful richness, depth and clarity in a cool, beguiling style. The Brut Rose can be enjoyed today, although I am curious to see how it develops in the coming years. It is a huge over-achiever in its price range. The 2006 Brut Rose is mostly Pinot Noir, of which 8% is still wine, plus a dash of Chardonnay, from the villages of Ay, Mareuil-sur-Ay, Bouzy, Verzenay and Ambonnay. It is a serious rose from Deutz. This is Lot: LR110D08810, disgorged March 29, 2010. Anticipated maturity: 2014-2026.
W&S 90
Wine & Spirits
Youthful, tart wild berry flavors mark this pale pink rose. It's brisk, and while the fruit is still a bit primary, the flavors finish with an intriguing limestone earthiness that lends sophistication. Enjoy this as a young wine with roast duck.
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Deutz, France
Deutz Winery Image
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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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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What are the different types of Champagne and sparkling wine?

Beloved for its lively bubbles, sparkling wine is the ultimate beverage for any festivity, whether it's a major celebration or a mere merrymaking of nothing much! Sparkling wine is made throughout the winemaking world, but only can be called “Champagne” if it comes from the Champagne region of France and is made using what is referred to as the "traditional method." Other regions have their own specialties—Crémant in other parts of France, Cava in Spain and Prosecco in Italy, to name a few. New World regions like California, Australia and New Zealand enjoy the freedom to make many styles, with production methods and traditions defined locally. In a dry style, Champagne and sparkling wine goes with just about any type of food. Sweet styles are not uncommon and among both dry and sweet, you'll find white, rosé—or even red!—examples.

How is Champagne and sparkling wine made?

Champagne, Crémant, Cava and many other sparkling wines of the world are made using the traditional method, in which the second fermentation (the one that makes the bubbles) 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, toasted bread or brioche qualities and in many cases, the capacity to age. For Prosecco, the carbonation process usually occurs in a stainless steel tank (before bottling) to preserve the fresh fruity and floral aromas imminent in this style.

What gives Champagne and sparkling wine its 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.

How do you serve Champagne and sparkling wine?

Ideally for storing Champagne and sparkling wine in any long-term sense, it should be at cellar temperature, about 55F. For serving, cool Champagne and sparkling wine down to about 40F to 50F. (Most refrigerators are colder than this.) As for drinking Champagne and sparkling wine, the best glasses have a stem and flute or tulip shape to allow the bead (bubbles) to show.

How long does Champagne and sparkling wine last?

Most sparkling wines like Prosecco, Cava or others around the “$20 and under” price point are intended for early consumption. Wines made using the traditional method with extended cellar time before release can typically improve with age. If you are unsure, definitely consult a wine professional for guidance.

ULL31663A_2006 Item# 107411

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