A delicate rosé that proclaims pinot noir in gentle tones of pomegranate, watermelon, strawberry hull and red cherries, framed in a creamy mouthfeel and subtle almond meal notes derived from three years on lees. Tannin grip is firm yet fine and well-poised for its restrained mood.
50% pinot from Cumières and Les Riceys; 30% meunier; 20% chardonnay from Vertus, Chouilly and Nogent-l’Ábbesse. 20% reserve wines; 3 years on lees; 8% pinot noir red wine; 8g/L dosage
Tyson Stelzer- THe Champagne Guide 2018-2019
About the house
Evelyne Roques-Boizel is the fifth generation to head Boizel. Seven hectares of estate vineyards are complemented with long-term contracts with growers in about 50 villages, boosted in 1994 after an injection of funds from the Lanson-BCC group. Boizel’s clean, fruity style is achieved through fermentation in stainless steel vats at 18°C, full malolactic fermentation, and long ageing of non-vintage cuvées of at least three years. Vintage wines are aged five to seven years, after a small proportion of vinification in barrel. Back labels declare the blend and disgorgement date.
With more delicate styles of Rosé, we love the idea of Japanese food, especially seared Tuna with some miso and light soy. We also like the idea of Seafood marinara pasta with prawns and shellfish.