Philipponnat


Royale Réserve NV|Rosé|Base 2008

Descriptors & Texture

Descriptors & Texture


Pinot Noir Dominant

Winemaking

Winemaking


30% Reserve Wines Barrel-fermented Solera Partial malo Aged 6 Years on Lees

Foods

Foods


Biscuit

Red Fruits

Red Fruits


Raspberry

Mareuil-Sur-Aÿ

Mareuil-Sur-Aÿ

What to expect


It is certainly the norm for champagne houses to make a Rosé champagne, but not many go to the lengths of Philipponnat when making theirs. Based on the warmer 2008 vintage this is mainly Pinot Noir at 75% with 20% Chardonnay and 5% Meunier. It has had part-malo-lactic and part-barrel maturation. It uses, like the other 'Royale Reserve' range, a blend of Solera reserve wines for added complexity and depth and it has been aged on lees for 6 years. This is not your normal winemaking approach and is necessary to mention when looking for good Rosé champagne. 

The nose is gorgeous, bursting with raspberry cheesecake and biscuit. The palate is soft, round and supple with a creamy mousse and a finely balanced finish. The dosage sits around 9 grams residual sugar.  

$95.00

Club Price $90.25 (?)

Descriptors & Texture

Descriptors & Texture


Pinot Noir Dominant

Winemaking

Winemaking


30% Reserve Wines Barrel-fermented Solera Partial malo Aged 6 Years on Lees

Foods

Foods


Biscuit

Red Fruits

Red Fruits


Raspberry

What to expect


It is certainly the norm for champagne houses to make a Rosé champagne, but not many go to the lengths of Philipponnat when making theirs. Based on the warmer 2008 vintage this is mainly Pinot Noir at 75% with 20% Chardonnay and 5% Meunier. It has had part-malo-lactic and part-barrel maturation. It uses, like the other 'Royale Reserve' range, a blend of Solera reserve wines for added complexity and depth and it has been aged on lees for 6 years. This is not your normal winemaking approach and is necessary to mention when looking for good Rosé champagne. 

The nose is gorgeous, bursting with raspberry cheesecake and biscuit. The palate is soft, round and supple with a creamy mousse and a finely balanced finish. The dosage sits around 9 grams residual sugar.  

About the house

About the house


Food Suggestion

One of the most underrated Champagnes in our humble opinion. Philipponnat is a house of outstanding quality from their entry level Royale Reserve Brut all the way through to their iconic Clos des Goisses Vintages. This premium producer picks fruit with maximum ripeness and focus on pinot noir fruit with power. All this ripeness is balanced with a long, cool fermentation and some wines being blocked from malolactic fermentation whilst being fermented in oak barrels. Carefully blending of base wines complete the work of art on non-vintage cuvees with approximately 30% of reserve wines being added. Reserve wines are aged in a perpetual Solera system with new wines being added to older wines every year continuously adding more complexity and depth to young cuvees. 

Food Suggestion


This champagne was paired at Philipponnat with a guest Chef. His dish, translated was, Prawns Flambeed in Armagnac with a coral sauce slightly infused with Star Anise. The pairing was a sensation. You could easily go with a Chicken Parmigiana as well for a fun, simple pairing.