We are pleased to present to you the brilliant workings of champagne mastermind Ollivier Collin. Ulysse Collin is truly something special that we just had to get in stock for our wonderful customers.
Peter Liem quotes Olivier Collin, “It's very difficult to make a macerated rosé," he says. “The pH rises very quickly, the acidities fall very quickly, and the wines always run the danger of being heavy. It's easy to acquire a bitterness which is very unpleasant, and which can destabilize the wine.” Olivier has regularly expressed similar sentiment and yet the wine in the glass always makes it look so easy. The fruit is macerated for 24-36 hours (depending on phenolic maturity) and aged in barrel for one year. Olivier keeps 20% of the stems which are layered in the ferment. Dosage is 2.4 g/L.
As always, this is a wonderful wine that stacks up to the very best rosé of the region. Expect something akin to a light red with vibrant red fruits (grenadine, wild strawberry) and rose water and then this chalky, cheddar cloth, salty, leesy complexity.
Just outstanding and it will only get better over the next 2-5 years. But why wait?