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Perrier-Jouet Rose Belle Epoque 2004

  • WE94
  • WS93
  • TP93
  • RP91
  • W&S90
750ML / 0% ABV
Other Vintages
  • TP95
  • WE94
  • JS93
  • WS93
  • WE92
  • WS90
  • WS90
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750ML / 0% ABV

Winemaker Notes

A smooth and finely chiselled, subtle and rich wine, with myriad floral notes and a long finish. The Cuvée Belle Epoque Rosé 2004 represents a blend dominated by the Chardonnays of the Cramant and Avize Grand Crus. The Pinot Noir Grand Crus are from Mailly and Verzy, and are rich and powerful with red-fruit notes. A wine that has been carefully crafted, Belle Epoque Rosé owes its subtle style to the carefully selected still red wines (just 9% of the blend) that give a rosé shade without dominating the palate. Great care and expertise have been used to preserve Perrier- Jouët's elegant style despite the power of the red wines.

Critical Acclaim

All Vintages
WE 94
Wine Enthusiast
With just the right amount of toasty age, this is gorgeous. Its strawberry note is woven into its rich texture, with a flavor of fresh croissant and a final burst of acidity. It could age, but why wait.
WS 93
Wine Spectator
Delicate acidity and subtle flavors of black cherry, plum, black licorice and spice are well-meshed with the fine texture and creamy minerality of this elegant rosé, which has a smoky finish. Drink now through 2020. 2,000 cases imported.
TP 93
Tasting Panel
Soft salmon pink; minerally and rich with spice, raspberry and cherry; complex, stylish and ripe; dense and long.
RP 91
Robert Parker's Wine Advocate
The 2004 Brut Rose Cuvee Belle Epoque is a deceptively light-colored wine. It shows off striking inner perfume and richness as the fruit flows across the palate. Sweet red berries, crushed flowers and spices are some of the notes that wrap around the finish. Though medium in body and feminine in style, there is an element of depth that is compelling. Anticipated maturity: 2012-2019.
W&S 90
Wine & Spirits
A fine orange-gold color with pink hues introduces this wine, its pale strawberry notes building on the freshness of the color. This is tighly built, while feeling creamy and soft, a gentle floral honey note over the red fruit. Pour it with roast fish.
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Perrier-Jouet

Perrier-Jouët

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Perrier-Jouët, France
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Perrier-Jouët was founded in 1811 in Epernay by Pierre-Nicolas-Marie Perrier and his wife, Adele Jouët. One of the most prestigious houses in Champagne, the firm was shipping wine to Great Britain by 1813 and to the United States by 1837. Perrier-Jouët owns 266 acres of vineyards in Champagne, with an average rating of 95%, and is known worldwide for its consistency of style.

By the end of the 19th Century, its Brut cuvées earned the reputation of nobility and prestige that continues today. Perrier Jouët's glamorous "Cuvée Belle Epoque", known in the United States as Fleur de Champagne, was launched in 1969 and has become the most important cuvée de prestige to appear after World War II. The bottle is adorned with enamel-painted anenomes originally created by Emile Gallé in 1900, but the wine is as famous for its taste as it is for its beautiful packaging.

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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.

SWS342807_2004 Item# 115490