This is rose Champagne with the build of a serious red. Jerome Coessens farms the Largillier monopole in the Aube, and on its patches of heavy clay — genuinely rare in Champagne — his Pinot Noir takes on shocking breadth and richness. Made by the saignee method, where color and depth come from soaking on the skins, this bottle turns out deep, dark, and downright meaty. It's less aperitif, more main course — a Champagne you can set next to duck or lamb and watch it hold its ground.