Chandon Brut Rosé
The Chandon Rosé is a fresh, vibrant and elegant aperitif style crafted in the traditional method. Enticing and distinctive it has a long, generous palate and a bright, crisp finish.
The colour is reminiscent of pink peach skin with vibrant rose gold to light bronze hues. Fresh ripe black cherries, citrus and stone fruit notes dominate the nose, complimented by freshly baked pie crust aromas from 18 months of yeast age. The entry is gentle and creamy with mouth-filling stone fruits, strawberry and vanilla ice-cream characters. Soft citrus tones keep the palate fresh and balanced. The inclusion of a little red pinot noir base wine in the assemblage provides an extra layer of complexity, additional richness and persistence to the dry, crisp finish.
The complexity of the Chandon Rosé is a natural result of the diversity of vineyards used, including sites of varying altitude, age and aspect. Grapes were sourced from a range of premium cool climate viticultural sites including the Yarra Valley, Strathbogie, the King and Buffalo Valleys (Victoria) and Coonawarra (South Australia). Soils at these sites vary from free draining sandy loams to aged alluvial loams with high clay content. Most of the selected vineyards are trained to the standard vertical shoot positioning trellis to minimise the development of phenolics and tannins whilst maintaining vibrancy of flavour.
Chardonnay and pinot noir fruit is harvested from mid-February through to March. Batches from each vineyard are kept separate providing the winemaking team with an extensive selection of blending options to optimise complexity and structure. After inoculation with yeast, fermentation occurs in stainless steel tanks with approximately 30% of the batches going through malolactic fermentation.
After fermentation, the winemaking team assemble the Rosé selecting each base wine on their individual aroma and flavour characteristics. Up to 80 individual base wines and one to three year old reserve wines are blended to capture the style of Chandon Rosé. The blend is predominantly chardonnay (approximately 55%), the remaining pinot noir component includes a small percentage (6- 8%) of a specially selected base wine, fermented on skins to provide a distinct colour, red berry flavour and additional savoury complexity. The reserve wine components are held in a combination of oak barrels and stainless steel tanks, and comprise more than 20% of the blend.
Following the secondary ferment the wine is aged on the yeast lees for 18 months, contributing a range of complex, savoury aromas and flavour characteristics to the finished wine. After riddling and disgorging a small amount of dosage liqueur is added to finish the wine, the bottle is sealed, and after a further three months bottle age, the wine is ready for release.