Benoit Marguet


Benoit Marguet Ambonnay Rosé Grand Cru Brut Zero '12 |Rosé |2012

Benoit Marguet

Benoit Marguet Ambonnay Rosé Grand Cru Brut Zero '12

Rosé 2012

$159.95

- 100% Biodynamically produced with zero sulphur and zero dosage (sugar)

- Dry styled Rosé with plenty of fruit and body

- Pair with Tiger Prawns and thousand Island sauce

"A blend of 70 percent chardonnay from Oger and Le Mesnil-sur-Oger and 30 percent of pinot noir from Ambonnay and Bouzy. For this wine, Marguet ferments the chardonnay in barrique, and the pinot noir is a blend of both saignée juice and red wine. He occasionally makes a vintage-dated version of this rosé as well, in the same fashion."

This is the vintage version and 2012 was an excellent harvest, bristling with vibrancy and everlasting freshness. Marguet's wines tend to be a little tight when they are first released, needed time to unfurl and marry with the exotic notes of oak and release some of that mineral tension surging from the intensely chalk soils in Ambonnay. 

That said, after much time in the cellar and several years in the bottle it should be in a good drinking window. If you can wait a little, store it in your cellar for up to 10 years.

Technical Notes:

Sulphur Free, zero dosage as well as being Vegan and Vegetarian Friendly.

Based in the grand cru village of Ambonnay, Benoit is fifth generation and one of the most exciting natural producers at the moment being certified organic and biodynamic. For example he is one of very few vineyards to plough only using 2 horses since 2010. He sources fruit from Ambonnay, Bouzy and Mailly and uses a very natural approach to fermentation using only wild yeasts. He is also sulphur free and uses small 225 litre oak barriques.

 

Food suggestion

About the house

Based in the grand cru village of Ambonnay, Benoit is fifth generation and one of the most exciting natural producers at the moment being certified organic and biodynamic. For example he is one of very few vineyards to plough only using 2 horses since 2010. He sources fruit from Ambonnay, Bouzy and Mailly and uses a very natural approach to fermentation using only wild yeasts. He is also sulphur free and uses small 225 litre oak barriques.

 

Food suggestion

Descriptors & Texture


Pinot Noir Dominant

Winemaking


Barrel-maturation Organic Biodynamic Producer Wild Yeasts

Foods


Sulphur Free Vegan Vegetarian Friendly

Red Fruits


Raspberry Wild Strawberry