Drappier


Drappier Rosé de Saignée |Rosé |NV

Drappier

Drappier Rosé de Saignée

Rosé NV

$96.00

- 100% Pinot Noir Rosé Champagne

- Made using the maceration method called "saignée"

- One of the oldest houses in Champagne with little to no sulphur across the range

Have you ever heard of the term "vinous"? Vinosity means to resemble a 'winey' character its entirety. If we are being upfront, so is this wine. Filled with black fruit, wild raspberry and ruby grapefruit.

This will wake the senses and remind you what good rosé champagne looks like. Made in the traditional Saignée or better known as the maceration method, so dark in colour, towards coral.

If you like light red wine, this is almost like a Burgundy with bubbles. This is a full-flavoured champagne, with a little bitter cherry, aperol-like with a clean fruit driven palate. 

 

Since 1808 the Drappier family has used its skill to select parcels of land, which are particularly well exposed and extremely rich in limestone. They are located in the small village of Urville in the Côte des Bar where Pinot Noir, the predominant grape variety, finds its purest expression and allows the production of very elegant, aromatic wines. With an annual production of some 1.5 million bottles, they are considerably larger than a small grower, but not quite of the size of the Grande Marques in and around Reims and Epernay. Drappier is one of the foremost producers in the region which is highly respected amongst its peers like Cédric Bouchard, Marie-Courtin, Vouette et Sorbée, and Jacques Lassaigne. They own 55 hectares of vineyards and use another 50 hectares under contract with other growers. A an interesting historical fact is that Charles de Gaulle (the Former Minister of the Armed Forces in France) was very fond of their Champagne and they named a cuvée after him. Amongst their range of excellent cuvées, they have a range including a ‘Sulphur free’, ‘Zero dosage’, and a ‘Blanc de blancs’ that contains a forgotten grape called Blanc Vrai.

Made using maceration method ("Saignée"). Low-pressure presses are used and all the juice is gravity-fed to avoid pumping, which avoids oxidisation.

Minimal use of sulphur; Natural settling; Alcoholic fermentation for roughly 2 weeks at low temperature; followed by total and natural malolactic fermentation; No filtering. 100% of the wines are made in stainless steel vats in order to preserve as much freshness as possible. After bottling, the cuvée is aged for at least 2-3 years on lees. Dosage: 6 g/L

We love the sheer juiciness and fruit drive in this wine with a little tannic grip, so we thought let's go with a seared tuna steak or any variation of duck you may like.

About the house

Since 1808 the Drappier family has used its skill to select parcels of land, which are particularly well exposed and extremely rich in limestone. They are located in the small village of Urville in the Côte des Bar where Pinot Noir, the predominant grape variety, finds its purest expression and allows the production of very elegant, aromatic wines. With an annual production of some 1.5 million bottles, they are considerably larger than a small grower, but not quite of the size of the Grande Marques in and around Reims and Epernay. Drappier is one of the foremost producers in the region which is highly respected amongst its peers like Cédric Bouchard, Marie-Courtin, Vouette et Sorbée, and Jacques Lassaigne. They own 55 hectares of vineyards and use another 50 hectares under contract with other growers. A an interesting historical fact is that Charles de Gaulle (the Former Minister of the Armed Forces in France) was very fond of their Champagne and they named a cuvée after him. Amongst their range of excellent cuvées, they have a range including a ‘Sulphur free’, ‘Zero dosage’, and a ‘Blanc de blancs’ that contains a forgotten grape called Blanc Vrai.

Food suggestion

We love the sheer juiciness and fruit drive in this wine with a little tannic grip, so we thought let's go with a seared tuna steak or any variation of duck you may like.

Technical Notes

Made using maceration method ("Saignée"). Low-pressure presses are used and all the juice is gravity-fed to avoid pumping, which avoids oxidisation.

Minimal use of sulphur; Natural settling; Alcoholic fermentation for roughly 2 weeks at low temperature; followed by total and natural malolactic fermentation; No filtering. 100% of the wines are made in stainless steel vats in order to preserve as much freshness as possible. After bottling, the cuvée is aged for at least 2-3 years on lees. Dosage: 6 g/L

Descriptors & Texture


Creamy Pinot Noir Dominant

Winemaking


Saignee Organic Aged 3 Years on Lees No Filtration

Citrus Fruit


Pink Grapefruit