Fr En
Rare Rosé Millésime
2008
Precisely gracious
As precise as a Mondrian work, its mineral texture, full of contrasts, faceted like a refined quartz, melds the pronounced delicacy with the exacting expressiveness of the blend.
2007
Tasting note
On the eye: Pearl pink
Coppery, almost blue glints merge to give a soft hue of pink quartz. As exquisite as the petals of old roses, elegant bubbles.
On the nose: Springlike and complex
The initial nose offers a bouquet of spring flowers, This fragrant elegance quickly increases in complexity and texture. Notes of tangerine, lychee and verbena alternate with hints of syrupy elderberry, of sweet almonds. Freshly picked dark crisp fruit (blackcurrant, blueberry, lingonberry), the nose is generous, heralding a vintage with exceptional potential.
On the palate: Subtle and mineral
Following an attack that is both elegant and generous, the velvety texture unfurls to offer minerality and subtlety. Initially, the exuberant vitality of dark fruits and of citrus is followed by the vibrancy, smoky notes and aromas of star anise and violets. Then the triumphant delicacy expresses a hint of vanilla.
Weather: Unpredictable
After a mild winter, a dreary spring, a significantly cool summer, the ominous and extremely rainy weather became sunny, dry and almost cold, lasting throughout the harvest.
FOOD PAIRING
Rare Millésime Rosé 2008 is the ideal accompaniment from appetizer to desert.
Prawn Risotto
Braised or Red Meat, such as Black Angus
Roast Lamb Chops
Stewed or Roast Pigeon
Lightly Grilled Red Mullet
Grilled Lobster
Mozzarella Di Buffala
AGEING POTENTIAL
Drink until 2025
Blending : 70% chardonnay - 30% pinot noir
Awards
GRAND GOLD
Mundus Vini - The Grand International Wine Award 2019
BEST IN SHOW
Decanter World Wine Awards 2019
GOLD
International Wine Challenge 2019
GOLD
Champagne & sparkling Wine World Championship 2019
ROSÉ CHAMPAGNE TROPHY
International Wine Challenge 2019
HOT WINES - 97/100
Wine Spectator 2019
PLATINE
Decanter Asia Wine Awrads 2019
#RAREPAIRING
Clic on the images below to discover some pairings for this vintage
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Appetizer
Watermelon & tarragon
 
  1. Peel the watermelon
  2. Cut into one-centimetre-wide strips
  3. Season (salt, pepper, icing sugar, chilli)
  4. Leave to dehydrate overnight
  5. Mix the watermelon trimmings with the tarragon stalks
  6. Make rolls of dried watermelon sprinkled with fresh crushed tarragon
  7. Assemble to your liking
Starter
Langoustine ceviche with radish
 
  1. Prepare the langoustines
  2. Blend the radishes to extract their water
  3. Chop the raw langoustines, radishes, red onions, blackcurrants and apples
  4. Marinade the langoustines (lemon, olive oil, chilli)
  5. Assemble to your liking
 
Main course
Rack of lamb in its juices, grilled tomato
 
  1. Roast the rack of lamb
  2. Make a deglazing jus
  3. Sear the tomato on the skin side and grill the flesh side on a very high heat
  4. Season with thyme, fried garlic petals and mustard grains
  5. Assemble to your liking
Vegetarian dish
Girolle mushrooms, apricots, almonds and rosemary
 
  1. Wash and prepare the mushrooms
  2. Steam and crush the mushrooms, setting aside the best-looking ones
  3. Add the chopped smoked almonds, spring onions, rosemary and apricot cubes
  4. In a savoury shortcrust tart, garnish with a fresh almond mousseline, apricot and rosemary coulis, pickles, the best-looking mushrooms and apricots
  5. Assemble to your liking
Dessert
Raspberries, Breton shortbread, vanilla buttermilk
 
  1. Make the Breton shortbread (100 g flour, 50 g buckwheat flour, 4 g fleur de sel 4 g yeast, 1 egg yolk, 50 g brown sugar, 100 g softened butter / 10 min in oven at 170°C)
  2. Leave it to cool, garnish with halved raspberries 
  3. Serve on a cloud of buttermilk emulsified with vanilla
Appetizer
Watermelon & tarragon
 
  1. Peel the watermelon
  2. Cut into one-centimetre-wide strips
  3. Season (salt, pepper, icing sugar, chilli)
  4. Leave to dehydrate overnight
  5. Mix the watermelon trimmings with the tarragon stalks
  6. Make rolls of dried watermelon sprinkled with fresh crushed tarragon
  7. Assemble to your liking
Starter
Langoustine ceviche with radish
 
  1. Prepare the langoustines
  2. Blend the radishes to extract their water
  3. Chop the raw langoustines, radishes, red onions, blackcurrants and apples
  4. Marinade the langoustines (lemon, olive oil, chilli)
  5. Assemble to your liking
Main course
Rack of lamb in its juices, grilled tomato
 
  1. Roast the rack of lamb
  2. Make a deglazing jus
  3. Sear the tomato on the skin side and grill the flesh side on a very high heat
  4. Season with thyme, fried garlic petals and mustard grains
  5. Assemble to your liking
Vegetarian dish
Girolle mushrooms, apricots, almonds and rosemary
 
  1. Wash and prepare the mushrooms
  2. Steam and crush the mushrooms, setting aside the best-looking ones
  3. Add the chopped smoked almonds, spring onions, rosemary and apricot cubes
  4. In a savoury shortcrust tart, garnish with a fresh almond mousseline, apricot and rosemary coulis, pickles, the best-looking mushrooms and apricots
  5. Assemble to your liking
Dessert
Raspberries, Breton shortbread, vanilla buttermilk
 
  1. Make the Breton shortbread (100 g flour, 50 g buckwheat flour, 4 g fleur de sel 4 g yeast, 1 egg yolk, 50 g brown sugar, 100 g softened butter / 10 min in oven at 170°C)
  2. Leave it to cool, garnish with halved raspberries 
  3. Serve on a cloud of buttermilk emulsified with vanilla
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