Chandon Rose Summer 2017 Limited Edition

Winemaking

Chardonnay and Pinot Noir grapes are harvested from early February to late March. On arrival, grapes are pressed to juice, which is then briefly held before a light clarification step prior to inoculation with cultured yeast. Approximately 6% of the blend is selected from Pinot Noir to ferment briefly as whole must, without pressing, to produce a highly coloured base wine.

In May, the winemaking team assemble the Chandon Brut Rosé base from this selection of new base wines, coloured base wine and reserve wines from previous years. The aim is to produce a blend with consistent style, complexity and character. All three classic Champenoise varieties are used and while the blend may vary from year to year, Pinot Noir usually accounts for around 60% of the final composition. Colour base wines contribute to the delightful pink colour, and normally comprise around 6% of the blend. The reserve wines are stored in a combination of large oak barrels, barriques and stainless steel and comprise no more than 20% of the final blend, adding maturity and further complexity to the Chandon Brut Rosé style.

Following the secondary fermentation in the bottle the wine is aged for up to 18 months on the yeast lees, which contribute a range of complex, savoury aromas and flavours to the finished wine. Perhaps more importantly, the yeast contributes to the texture and overall finesse of the bubbles in Chandon Brut Rosé, a result which cannot be achieved without this méthode traditionnelle.

Individual bottles are then riddled and disgorged, and a small amount of dosage liqueur is added to finish the wine. After a further three months bottle age the wine is ready for consumption.