Pascal Doquet Champagne Rose 1er Cru Brut Anthocyanes NV
Anthocyanes are the pigment compounds that make red grapes red — which tells you exactly how Pascal Doquet thinks about rosé. It's not a color choice, it's an extraction question. The Pinot Noir comes from La Barre, a lieu-dit in the Premier Cru village of Vertus, and macerates on its skins for 48 hours before pressing, then spends at least a year in barrel. Only then does it meet Chardonnay from Mont Aimé and Le Mesnil, roughly half the blend, and go to bottle. All of it is organically farmed, as everything at this estate has been since 2010. What you get is a rosé with actual grip — red fruit and dried flowers stretched across a tense chalky frame, with enough structure to sit at the dinner table all night rather than disappear before the food arrives.
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Pascal Doquet Champagne Rose 1er Cru Brut Anthocyanes NV
Pascal Doquet Champagne Rose 1er Cru Brut Anthocyanes NV
Anthocyanes are the pigment compounds that make red grapes red — which tells you exactly how Pascal Doquet thinks about rosé. It's not a color choice, it's an extraction question. The Pinot Noir comes from La Barre, a lieu-dit in the Premier Cru village of Vertus, and macerates on its skins for 48 hours before pressing, then spends at least a year in barrel. Only then does it meet Chardonnay from Mont Aimé and Le Mesnil, roughly half the blend, and go to bottle. All of it is organically farmed, as everything at this estate has been since 2010. What you get is a rosé with actual grip — red fruit and dried flowers stretched across a tense chalky frame, with enough structure to sit at the dinner table all night rather than disappear before the food arrives.
Original: $91.99
-65%$91.99
$32.20Product Information
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Description
Anthocyanes are the pigment compounds that make red grapes red — which tells you exactly how Pascal Doquet thinks about rosé. It's not a color choice, it's an extraction question. The Pinot Noir comes from La Barre, a lieu-dit in the Premier Cru village of Vertus, and macerates on its skins for 48 hours before pressing, then spends at least a year in barrel. Only then does it meet Chardonnay from Mont Aimé and Le Mesnil, roughly half the blend, and go to bottle. All of it is organically farmed, as everything at this estate has been since 2010. What you get is a rosé with actual grip — red fruit and dried flowers stretched across a tense chalky frame, with enough structure to sit at the dinner table all night rather than disappear before the food arrives.
