94 Points - James Suckling: "A gorgeous rosé Champagne with sliced strawberries, orange peel and hints of cream and pie crust. Medium body, tight and integrated tannins and a long and flavorful finish. Tangy acidity. The texture shows a fine bead and lightness. Long and intense. Drink now." 93 Points - Wine Spectator Magazine: "A lovely rosé in an almost vinous style, with mouthwatering acidity and a fine, lacy mousse carrying appealing flavors of ripe raspberry, white cherry fruit, star anise, mandarin orange peel and honeysuckle. Lightly chalky on the lasting finish. Enjoy with food. Drink now through 2020." 92 Points - Antonio Galloni: "45% Chardonnay, 30% Pinot Noir and 25% Pinot Meunier. Pale orange. High-pitched red berry, orange zest and jasmine aromas, with suave mineral and smoky lees notes adding complexity. Spicy and precise on the palate, showing very good punch to its strawberry and bitter cherry flavors. Opens up smoothly with air and picks up a bitter rhubarb quality that lingers onto the long, tightly focused finish. This bottling showed more brawny character than many past renditions of this cuvée, but with no lack of vivacity." 92 Points - Decanter Magazine: "A blend of 40% Chardonnay from several grands cru sites, plus 30% Pinot Noir and 30% Pinot Meunier. The base wine is 2014, supported by 40% grand cru Pinot Noir and Chardonnay reserve wine from 2012 and 2013. It is 100% vinified in stainless steel tanks before undergoing malolactic fermentation, with a final dosage of 9g/l. It has a pale salmon hue and a fine mousse, with a firm nose of ripe red fruit and citrus zest. The palate is round but elegant, boasting a fresh acid structure to balance the creamy apple and bold redcurrant fruit." 90 Points - Wine Enthusiast: "With its ripe texture and delicious red-fruit flavor, this wine has a tangy mineral edge and a fine balance. It offers softness (because of that balance) that veers towards dry. It is a fine apéritif style, rich and ready to drink." This rosé champagne is an ideal partner as an aperitif and can also accompany a dish of wild salmon or sushi. For dessert, it will add a sublime touch to red fruit flavors.
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