Winemaker Notes
Made from organic grapes sourced mainly from vineyards in Tupungato (Uco Valley) at an altitude of 1200 meters (4000 feet) above sea level, one of the highest points in Mendoza.
Salmon color with delicate bubbles. Red fruit aromas with citric notes. Fresh with medium acidity and friuty finish. Ideal with sea food and fresh dishes.
Blend: 75% Pinot Noir, 25% Chardonnay
Professional Ratings
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The Somm Journal
The graceful character of this salmon-hued, Charmat-method blend of 75% Pinot Noir and 25% Chardonnay is a surprise given the price, but not given the high-elevation source—it hails from Tupungato vineyards reaching 4,000 feet. Sparks of lime and lemon drop on the nose presage the liveliness of the palate, with its layered peach and strawberry fruit, yet the seams between the acidity and the soft-bubbled, silken texture simply don’t show
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Wilfred Wong of Wine.com
COMMENTARY: The Domaine Bousquet Organic Brut Rosé is bright, fresh, and lively. TASTING NOTES: This wine excels with aromas and flavors of tart cherries and a spark of minerality. Enjoy this with fresh salmon sashimi. (Tasted: April 26, 2023, San Francisco, CA)
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James Suckling
A fun and festive rosé sparkling wine with fruit and bright acidity throughout. Full body, clean and crisp finish.
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 our Customer Care team for guidance.
With a winning combination of cool weather, high elevation and well-draining alluvial soils, it is no surprise that Mendoza’s Uco Valley is one of the most exciting up-and-coming wine regions in Argentina. Healthy, easy-to-manage vines produce low yields of high-quality fruit, which in turn create flavorful, full-bodied wines with generous acidity.
This is the source of some of the best Malbec in Mendoza, which can range from value-priced to ultra-premium. Cabernet Sauvignon, Cabernet Franc and Chardonnay also perform well here.