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Lallier Grand Rose Brut

  • W&S93
  • WE91
  • WS90
750ML / 12% ABV
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3.1 5 Ratings
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3.1 5 Ratings
750ML / 12% ABV

Winemaker Notes

80% Pinot Noir and 20% Chardonnay, the Lallier Rosé is almost all grand cru juice. Grand Cru grapes from the areas of Aÿ, Bouzy and Avize are blended with Premier Cru grapes from Mareuil sur Aÿ to create this delightful, yet intense champagne. A blend of 80% current vintage wine with 20% reserve wine, it sees 10 g/L dosage and is matured for 24 to 36 months in their cellars, after which it will rest five months between disgorgement and shipping. A brilliant yet pale salmon-pink color introduces charming aromas of wild strawberries and baguette. Racy yet balanced, this elegant champagne will delight the senses.

Critical Acclaim

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W&S 93
Wine & Spirits
Barely a rosé, this wine shares the misty, cloudlike, red fruit transparency of the Zéro Dosage. Here the fruit hints at floral peach and orange zest, a touch of juicy richness filling it out. It’s clean and fragrant, with pale intensity.
WE 91
Wine Enthusiast
0 This is a concentrated, full-bodied wine, full of sweeps of red fruits that are beautifully balanced by the citrus acidity. It is an appealing Champagne to drink now, although with its youthful acidity it will age into a ripe, mellow wine.
WS 90
Wine Spectator
Open-knit and balanced, featuring flavors of white cherry, pickled ginger, apple, toast, mineral-tinged chalk and smoke. Fresh, with a subtle finish. Drink now. 600 cases imported.
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Lallier

Champagne Lallier

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Champagne Lallier, France
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Lallier Family has been in Ay for over five generations. In 1996, James Lallier bought the winery of René Brun and started his own brand, thus Champagne René James Lallier was born. A new building was erected over the original late-18th-century cellar. In 2003, Monsieur Lallier retired and Monsieur Francis Tribaut took the reins at the estate, located at “4 place de la Libération,” in the heart of Aÿ. This medium-size house now produces around 350,000 bottles, allowing them to focus on making distinctive wines of character.

Lallier’s vineyards cover 12 hectares (30 acres) on as many as 43 plots. They have four hectares (10 acres) in the Marne Valley and eight hectares (20 acres) classified as “Grand Cru,” of which five (12.5 acres) are found in the prestigious Aÿ and three (7.5 acres) in the Côte des Blancs. The state-of-the-art winery holds 1,800 HL in stainless-steel tanks and 600 HL in traditional vats. Wines are bottled after blending in spring and then have time – at least 36 months for all the Grand Cru cuvées – to rest in their cellars where they reach ideal maturity before being consumed. Only Pinot Noir and Chardonnay are used for the whole of the Lallier range. Our house style centers around bottling with cork and clamp during the second fermentation, as was customary in the old days. The René-James Lallier vault holds over 750,000 bottles stored in pallet crates, and their cuvees requiring ageing are stored in their 18th-century chalk cellars.

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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.

RAE470043_0 Item# 159290