Le Brun-Servenay


Le Brun-Servenay Cuvée Brut Rosé|Brut Rosé|NV

Descriptors & Texture

Descriptors & Texture


Savoury

Winemaking

Winemaking


Barrel-maturation No Malo-lactic Fermentation

Stone Fruit

Stone Fruit


Cherry

Red Fruits

Red Fruits


Wild Strawberry Pomegranate Strawberry

Avize

Avize

What to expect


One way to describe this style of rosé is, distinguished. It is also, delicate, elegant and has subtle savoury edge to its fruit. This is majority chardonnay from Avize and Cramant with about 10% red wine being a blend of pinot noir and meunier. The acidity has real spark and vibrancy leading into soft red fruits, notably summer strawberry, cherry and pomegranate with savoury notes emerging from the fine tannins coming through on the finish. The base vintage for this is 2010 with dosage sitting at 7 g/L and a total of 3 years on lees. This also hasn't gone through malo-lactic fermentation which would highlight the freshness on the finish. This is a gorgeous wine and limited in quantity. 

$89.00

Club Price $84.55 (?)

Descriptors & Texture

Descriptors & Texture


Savoury

Winemaking

Winemaking


Barrel-maturation No Malo-lactic Fermentation

Stone Fruit

Stone Fruit


Cherry

Red Fruits

Red Fruits


Wild Strawberry Pomegranate Strawberry

What to expect


One way to describe this style of rosé is, distinguished. It is also, delicate, elegant and has subtle savoury edge to its fruit. This is majority chardonnay from Avize and Cramant with about 10% red wine being a blend of pinot noir and meunier. The acidity has real spark and vibrancy leading into soft red fruits, notably summer strawberry, cherry and pomegranate with savoury notes emerging from the fine tannins coming through on the finish. The base vintage for this is 2010 with dosage sitting at 7 g/L and a total of 3 years on lees. This also hasn't gone through malo-lactic fermentation which would highlight the freshness on the finish. This is a gorgeous wine and limited in quantity. 

About the house

About the house


Food Suggestion

When Patrick Le Brun’s parents were married in 1955, they brought together the house of Le Brun in Avize and the estate of Servenay in Mancy in the Coteaux Sud d’Épernay. His estate remains a seamless, if somewhat unusual, union of the two families, maintaining the Le Brun cellars directly next door to Erick de Sousa in Avize, and the Servenay press house and cuverie, six kilometres over the hill in Mancy, rebuilt in 2013. Le Brun’s almost six hectares of enviably positioned chardonnay in Cramant, Oger and (especially) Avize provide 80% of the estate’s needs, supplemented by about 1.5 hectares of pinot noir and meunier from Mancy and its surrounding villages. These are distinctive champagnes in their remarkable freshness, pristine purity and staggering longevity, particularly expressive of the salty chalk mineral signature of Avize, heightened through the blocking of malolactic fermentation across all cuvées.  

Food Suggestion


This is a delicate yet super fresh rosé. In terms of fish that would tie in nicely with the minerailty of the wine, try some pan-fried red mullet with steamed Mediterranean vegetables (zucchini, eggplant, tomato) with red capsicum veloute (needs some cream, olive oil, black pepper and a blitz in a food processor).