Winemaker Notes
A selection of Chardonnay fruit from Grand Cru-rated vineyards in Avize, Oger and Cramant. Pinot Noir from Verzenay added as a dry red wine. Lacy and refined, with wonderful notes of summer berry and stone fruit, blood orange rind and light spice.
Blend: 90% Chardonnay, 10% Pinot Noir
Professional Ratings
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Wine & Spirits
Pinot noir from Verzenay vinified as red wine makes up ten percent of this blend; the balance is Côte des Blancs chardonnay. The contrast between those two elements creates a tension in the wine, expressed as mineral acidity at the meeting point of chardonnay in chalk (golden pear, litchi, tart lemon) and pinot noir in clay (plump strawberry, baked red apple). The earthiness of the fruit would be delicious with potato pancakes and lightly smoked salmon.
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Jeb Dunnuck
Composed of 90% Chardonnay and the rest Pinot Noir (the base vintage is 2019), the NV Champagne Grand Cru Nymphea Brut Rosé pours a pale pink hue and has a soft, floral, lifted perfume, with more delicate and characteristic smoke. The palate is fresh with strawberry and green apple, and while it’s ripe through the mid-palate, It’s not wide or obtuse in any way.
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Wilfred Wong of Wine.com
COMMENTARY: The Champagne Petit & Bajan Nymphea fits between the Old and New World with its rusticity and authenticity. TASTING NOTES: This wine offers aromas and flavors of dried earth and caramelized apples. Enjoy it with lightly seasoned, grilled pork chops. (Tasted: September 12, 2022, San Francisco, CA)
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.
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, . 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.’