Rene Geoffroy Rose de Saignee Brut Front Label
Rene Geoffroy Rose de Saignee Brut Front LabelRene Geoffroy Rose de Saignee Brut Front Bottle ShotRene Geoffroy Rose de Saignee Brut Back Bottle Shot

Rene Geoffroy Rose de Saignee Brut

  • WS92
750ML / 12.5% ABV
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750ML / 12.5% ABV

Winemaker Notes

The ruby red hue of this Rosé de Saignée is a pleasure for the eyes. The nose of this Champagne is a spring bouquet: rose, wild strawberry, raspberry and later blackberry, combine perfectly to offer the taster aromas, which would be unexpected in a normal rosé Champagne. The mouth follows on from the nose, with the structure of the Pinot Noir leaving at a convincing vinosity at the finish. By virtue of its freshness, this Rosé de Saignée Champagne is best enjoyed young to take full advantage of the aromas of small, fresh and crisp red berries.

Critical Acclaim

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WS 92
Wine Spectator
Vibrant acidity frames flavors of steeped white peach, raspberry, candied orange zest and smoke in this rich, expressive rosé. Well-balanced and lively, with a mouthwatering, spiced finish.
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Rene Geoffroy

Champagne Rene Geoffroy

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Champagne Rene Geoffroy, France
Champagne Rene Geoffroy Winery Image
These days, many of the grower-producers are selling all the Champagne they can make. Jean-Baptiste Geoffroy, who has 14 hectares in the Vallée de la Marne, is the fifth generation in his family to grow grapes in the region. While his family has always made a little wine, they began to emphasize Champagne production in the bad years after World War II, when they were unable to sell their grapes to the big houses. In the 1970’s Mr. Geoffroy’s father decided to keep all the grapes and turn them into Champagne. Walking through a hillside vineyard in Cumières overlooking the Marne, Mr. Geoffroy’s parcels were easy to distinguish from the others. The lush green grass growing between his rows of bare vines was evidence of his distaste for chemical pesticides and herbicides. "If you don't have passion, you won't make very good Champagne," he said as he strolled the vineyard, waving at local hunters who also walked the rows, shotguns in hand, searching for rabbits and pheasants.

While this prominent grower estate has recently moved to the village of Aÿ, the Geoffroy name is inextricably linked to that of Cumières, where the family has winegrowing roots that date back to the 17th century. Today Jean-Baptiste Geoffroy and his father René farm 14 hectares of vines, 11 of which are in Cumières. A few parcels are located just across the border to the west in the adjacent village of Damery, while the rest is all meunier in the nearby village of Fleury-la-Rivière.

Geoffroy’s vines average about 20 years of age, and the oldest are from 1926. Viticulture is described as lutte intégrée, or “integrated pest control”—it is heavily aimed at sustainability, eschewing all chemical weedkillers and employing methods such as the planting of cover crops, tilling of the soil and the encouraged habitation of predatory insects to combat vine pests.

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Champagne

France

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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, . 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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What are the different types of Champagne and sparkling wine?

Beloved for its lively bubbles, sparkling wine is the ultimate beverage for any festivity, whether it's a major celebration or a mere merrymaking of nothing much! Sparkling wine is made throughout the winemaking world, but only can be called “Champagne” if it comes from the Champagne region of France and is made using what is referred to as the "traditional method." Other regions have their own specialties—Crémant in other parts of France, Cava in Spain and Prosecco in Italy, to name a few. New World regions like California, Australia and New Zealand enjoy the freedom to make many styles, with production methods and traditions defined locally. In a dry style, Champagne and sparkling wine goes with just about any type of food. Sweet styles are not uncommon and among both dry and sweet, you'll find white, rosé—or even red!—examples.

How is Champagne and sparkling wine made?

Champagne, Crémant, Cava and many other sparkling wines of the world are made using the traditional method, in which the second fermentation (the one that makes the bubbles) 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, toasted bread or brioche qualities and in many cases, the capacity to age. For Prosecco, the carbonation process usually occurs in a stainless steel tank (before bottling) to preserve the fresh fruity and floral aromas imminent in this style.

What gives Champagne and sparkling wine its 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.

How do you serve Champagne and sparkling wine?

Ideally for storing Champagne and sparkling wine in any long-term sense, it should be at cellar temperature, about 55F. For serving, cool Champagne and sparkling wine down to about 40F to 50F. (Most refrigerators are colder than this.) As for drinking Champagne and sparkling wine, the best glasses have a stem and flute or tulip shape to allow the bead (bubbles) to show.

How long does Champagne and sparkling wine last?

Most sparkling wines like Prosecco, Cava or others around the “$20 and under” price point are intended for early consumption. Wines made using the traditional method with extended cellar time before release can typically improve with age. If you are unsure, definitely consult a wine professional for guidance.

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