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J. Lassalle Brut Rose

Rosé Sparkling Wine from Champagne, France
  • RP93
  • WS91
Ships Thu, Oct 26
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Winemaker Notes

Critical Acclaim

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RP 93
The Wine Advocate

One of my favorite Champagne producers, J. Lassalle has turned out a spectacular non-vintage Brut Rose. It exhibits a light salmon/pinkish hue, and a gorgeously fresh, ripe nose of framboise reminiscent of a kir royale. This concentrated, yet delicate, authoritatively-flavored Champagne is dry, intensely rich, with plenty of cherry/strawberry-like flavors, medium body, and a long, fresh finish.

WS 91
Wine Spectator

Hints of smoke and pastry underscore the ripe raspberry and white cherry fruit in this vibrant rosé, with a lively bead. Well-balanced, featuring hints of lemon meringue, licorice drop and roasted nut on the finish.

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J. Lassalle

J. Lassalle

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J. Lassalle, , France - Other regions
J. Lassalle
This small, family owned Champagne house is run by a mother-daughter team, dedicated to the ancient methods of champagne making taught to them by the late Jules Lassalle, husband and father. There is great attention to detail here, beginning with healthy grapes and low yields; a leisurely malolactic fermentation which adds depth and balance, and resistance to excessive pumping and filtration to preserve delicacy.

A picturesque Mediterranean nation with a rich wine culture dating back to ancient times, Greece has so much more to offer than just retsina. Between the mainland and the country’s many islands, a wealth of wine styles exist, made mostly from Greece’s plentiful indigenous varieties. Still suffering for centuries after Ottoman rule, the modern wine industry did not truly begin here until the late 20th century, after a mass influx of newly trained winemakers and investments in winemaking technology. The climate—generally hot Mediterranean—can vary a bit with latitude and elevation, and is often moderated by cool maritime breezes. Drought can be an issue during the long, dry summers, often necessitating irrigation.

Over 300 indigenous grapes have been identified throughout Greece, and though not all of them are suitable for wine production, future decades will likely see a significant revival of many of these native varieties. Assyrtiko, the crisp, saline variety of the island of Santorini, is one of the most important and popular white varieties, alongside Roditis, Robola, Moschofilero, and Malagousia. Muscat is also widely grown for both sweet and dry wines. Prominent red varieties include soft and fruity Agiorghitiko, native to Nemea; Macedonia’s savory, tannic Xinomavro; and Mavrodaphne, used commonly to produce a Port-like fortified wine in the Peloponnese.

Other Red Blends

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With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World experimentation is permitted and encouraged. Blending can be utilized to create complex wines with many different layers of flavors and aromas, or to create more balanced wines. For example, a variety that is soft and full-bodied may be combined with one that is lighter with naturally high acidity. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.

LSB13694_0 Item# 13694

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