Winemaker Notes
The intense pink dress is studded with fine pearls. The nose is a delicacy of small red fruits (raspberry, wild strawberry) and flowers (iris, violet). The palate presents notes of sour candy and red fruits.
Professional Ratings
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Wine & Spirits
Françoise Flao and Antoine Bodet age their sparkling wines in tunnels under the village of Saumur. A slow, gentle press imparts the light pink color of this cabernet franc rosé before fermentation in stainless-steel tanks. The wine offers red plum and spice tinged with green herbal notes. Enjoy its daisy-floral finish and its firm texture with a steak sandwich on the beach.
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Wine Enthusiast
This sparkling rosé rightfully dares you not to love it. The wine opens with a nose of dried orange peel, almond skin, green apple, pencil shavings and white nectarine. Though subdued, the palate reveals complexity and flatters on the lingering finish.
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Robert Parker's Wine Advocate
Pale in color, the NV Saumur Brut Rosé Corail is a pure Cabernet Franc with a very light pink color and a delicate nose that intermingles red fruit aromas with floral notes. Aged on the lees for at least nine months, this is a supple, round and harmonious sparkling wine with intense, well-structured fruit and texture, and it has a long and aromatic finish. The mousse is very delicate and gentle. This is a very charming Brut from Saumur.
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.
Stretching east along the steep banks of the Loire River, Touraine is a major part of the Middle Loire. Soil variations of clay, sand, tuffeau and gravel throughout its subregions support both white and red varieties. Chinon and Bourgueil remain the source of Loire’s finest Cabernet Franc; various styles of the most outstanding Chenin blanc come from Vouvray and Montlouis.