Philipponnat Royale Réserve Rosé Half Bottle (375ml)

- High quality producer using sustainable practices in the vineyard and winery

- Based along the Marne Valley in famous Mareuil-sur-Aÿ near Billecart-Salmon

- Pair with Cognac flambeed prawns (for fancy) or a Chicken Parma (for simple)

The nose is vibrant, showing lots of red cherry, raspberry notes and patisserie. The palate is soft, round and supple with a creamy mousse and juicy, mouthwatering finish.

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 2013 vintage this is mainly pinot noir at 75% with 20% chardonnay and 5% meunier. there is a small amount of red wine addition from both 'Les Riceys' (small town n the South of Champagne) and Mareuil-Sur-Aÿ.

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. Careful 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.

It has had part-malo-lactic and part-barrel maturation and like the other 'Royale Reserve' range, this contains a blend of 26% perpetual reserve wines for added complexity and depth. It was disgorged in July 2017, so 4 years on lees plus some months after in cellar, post-disgorgement and the dosage sits around 9 grams residual sugar.

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.