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92+ JG.
"This was my first taste of David Léclapart’s Rosé bottling, which he makes via the saignée method . . . . this is his only bottling in which he uses his pinot noir, which comprises ten percent of his three hectares of vines in the village of Trépail and makes up the entirety of this blend. The wine spends anywhere from one to three days macerating, with the grapes trod by foot three or four times a day during this period and then fermented entirely in old Burgundy casks. The 2009 version received a dosage of two grams per liter and offers up a lovely, vibrant nose of blood orange, rhubarb, stony minerality, rose petals, smoke and rye toast. On the palate the wine is deep, full-bodied, crisp and complex, with a rock solid core, frothy mousse, lovely focus and grip and excellent mineral drive on the long and perfectly balanced finish. This is a lovely bottle of Rosé Champagne that is emphatically built to accompany food." John Gilman, View From the Cellar, May/Jun 2016, Issue #63 |