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Pierre Paillard Les Terres Roses Bouzy Grand Cru Rose

Rosé Sparkling Wine from Champagne, France
  • RP93
0% ABV
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Winemaker Notes

The pale pink color of this rosé hints of a well-structured wine with pure aromatics. Notes of mineral and Iris blossom are followed by aromas of raspberry and red currant plus fresh-squeezed grapefruit and mandarin orange. There is a tantalizing interplay between acid and fruit, both red and white. The finish is long, lasting and succulent.

Critical Acclaim

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RP 93
Robert Parker's Wine Advocate
The partridge-eye colored Bouzy Grand Cru Rosé Les Terres Roses "11" is a 2011 assemblage of 65% Chardonnay and 35% Pinot Noir, of which 7% is added as red wine. Pure and fresh, but intense and vinous on the nose, this is a full-bodied, vinous and nicely pure, perfectly precise and structured, dry Rosé. It has a long and fruity finish. This is simply great and well-structured Rosé! You are gonna have to buy it. There is so much precision and pure fruit here!
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Pierre Paillard

Pierre Paillard

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Pierre Paillard, Champagne, France
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Bouzy is located in the heart of the Montagne de Reims, a renowned Grand Cru for Pinot Noir and Chardonnay. The Paillard family settled here in the early 18th century. Eight generations later, they have become an independent Family House, ambitious in its vine-growing expectations. Respect of the soil, control of the yields, vinification per plot and long ageing are the important characteristics of our wines and the motivations behind their daily work.

All of their champagnes are produced from their grapes grown on one of the most prestigious Grand Cru terroirs in Champagne: Bouzy. Our vineyards make up 11 hectares (28 acres), composed of 60% Pinot Noir and 40 % Chardonnay.

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.’

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, dead yeast cells remain in contact with the wine during bottle aging, giving it a creamy mouthful and toasty flavors. 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.

RAE540093_0 Item# 211702