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Lanson Rose Label Brut

Rosé Sparkling Wine from Champagne, France
  • TP92
  • WE90
  • WS90
  • W&S90
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Winemaker Notes

Lanson Rose has a beautiful pure color with pale salmon touches. Aromas of roses and fruit predominate, with discrete notes of red berries. The initial impression is tender, well-rounded and fresh. This wine has harmonious balance and good length on the finish.

Delicious served with fresh red berry desserts or simply on its own.

Critical Acclaim

TP 92
Tasting Panel

Pale salmon color: fresh, juicy and showing raspberry and strawberry; tangy, lively and charming, crisp, elegant, long and balanced. 32% Chardonnay, 53% Pinot Noir, 15% Pinot Meunier.

WE 90
Wine Enthusiast

One of the earliest creators of rosé Champagne, Lanson produces a crisp style, very fruity while fresh and dry. The acidity is present, giving a great lift to the red-berry flavors and dash of lemon juice. It's a delicate, fruity wine that is ready to drink.

WS 90
Wine Spectator

Chopped almond, singed orange peel, white raspberry and spring forest notes are backed by firm acidity in this lip-smacking, minerally rosé. Lively, with a lingering, lightly spiced finish.

W&S 90
Wine & Spirits

There's a dark, umami richness to this wine, bringing to mind sauteed wild mushrooms and veal stock. There's also a flinty edge wiring it tight. Vinous and dry, this is built for rillettes.

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Lanson

Lanson

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Lanson, , France - Other regions
Lanson
The Lanson Style is comprised of character traits that can be found in Lanson Champagnes year after year, making them uniquely expressive.

The result of a longstanding tradition, Lanson Champagnes owe their superior quality to a past filled with rituals and a spirit that have been preserved over the years. They embody the ideas, ambitions and character of a great House, and their style is truly unique in the Champagne region.

Today, thanks to specific, fine-tuned know-how, elegant, fresh and powerful wines embody the quintessential Lanson Style.

Famous for its food-friendly, approachable wines and their storied history, Chianti is perhaps the best-known wine region of Italy. This sub-zone of Tuscany has it all—sweeping views of undulating hills, the hot Mediterranean sun, hearty cuisine, and a rich artistic heritage. Historically packaged in short, round, straw-covered bottles known as “fiaschi” and containing insipid red liquid, Chianti today is typically not your Italian grandfather’s pizza wine. The heart of the Chianti zone is known as Chianti Classico, as the region has expanded its boundaries over time to capitalize on the wine’s fame, thus diluting its reputation. Within Chianti there are seven other subzones with unique characteristics, including Colli Senesi, Colli Fiorentini, and Chianti Rufina.

Chianti wines are made primarily of Sangiovese, with other varieties comprising up to 20% of the blend. Generally, local varieties are used, including Canaiolo, Mammolo, and Marzemino, but international varieties such as Cabernet Sauvignon, Merlot, and Syrah have also been approved in more recent years. Basic, inexpensive Chianti is simple and fruit-forward and makes a great companion to any casual dinner involving red sauce. At its apex, it is savory and rustic with high acidity, firm tannins, and notes of tart red fruit, dried herbs, fennel, salami, balsamic vinegar, and smoky tobacco. Chianti Riserva, typically the top bottling of a producer, can benefit handsomely from a decade or two of cellaring.

Sangiovese

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The perfect intersection of bright fruit and savory earthiness, Sangiovese is the backbone variety in Tuscany. While it is best known as the chief component of Chianti, it reaches the height of its power and intensity in the complex, long-lived Brunello di Montalcino. Elsewhere throughout Italy, it can make inexpensive wines for daily consumption ranging from inoffensive to deliciously easy. On the French island of Corsica, under the name Nielluccio, it produces excellent bright and refreshing red and rosé wines with a personality of their own. Sangiovese has also enjoyed moderate popularity in California and Washington State over the last few decades.

In the Glass

Sangiovese is a medium-bodied red with savory flavors of tart cherry, plum, tomato, fresh tobacco, anise, thyme, oregano, and dried earth. High-quality, well-aged examples will take on notes of smoke, clay pot, leather, gamey meat, potpourri, and dried fruits. Corsican Nielluccio is distinguished by a subtle perfume of dried flowers.

Perfect Pairings

Sangiovese is the ultimate pizza and pasta red—its high acidity, moderate alcohol, and grainy tannins create an affinity with tomato-based dishes, spicy meats, and anything off the barbecue.

Sommelier Secret

Although it is the star variety of Tuscany, cult-classic “Super-Tuscan” wines may contain no Sangiovese at all! Since the 1970s, local winemakers have been producing big, bold wines (with price tags to match) that are typically monovarietal or a blend of one or more of several international varieties—usually Cabernet Sauvignon, Cabernet Franc, Merlot, or Syrah—with or without Sangiovese.

WWH130447_0 Item# 19257

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