Vazart-Coquart Chouilly Grand Cru Brut Rosé champagne

Rosé

Champagne Vazart-Coquart Chouilly Grand Cru Non Vintage

  • Grape variety : 80% Chardonnay - 20% Pinot Noir
  • Assembly : We vinify a part of our Pinot Noir in red wine, which allows us, after blending with our Chardonnay, to obtain this Champagne Rosé.
  • Tasting moment : Aperitif, meal and dessert
  • Dosage : 3.5 g/l

Tasting notes by Philippe Jamesse, Sommelier

Subtly smoky, undeniably from the terroir, the great Hispanic saltiness blends with delicate and sensitive red fruitiness. Very homogeneous, we are on the extreme freshness of a respectful fruity sensitivity. A certain woody or tannic grain linked to the quality of the red wine offers an extraordinary vegetal relief, the spring bud, blood orange, mandarin and smoky notes are magnificently heady. Beyond that, the presence of fat and a fine fresh nutty film offers a sensitive milky perception, one thinks of a pastry based on a light red fruity cream. The surprise is the floral opening of a freshly picked rose and an autumnal register that is perfumed with chestnut, chestnut, morel and black truffle.

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Brut Zéro

With no sugar added, this wine has been aged for many years and reveals the Chardonnay of Chouilly. Intensity, body and elegance make this an exceptionally generous and delicate champagne.

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Cuvée Camille

The perfect marriage of Chardonnay and Pinot Noir. A tribute to Jean-Pierre Vazart's great grandparents, both named Camille. An original cuvée which will be the perfect partner for your local aperitifs and your fleshy and refined dishes.

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Brut Réserve

This Blanc de Blancs reveals the Vazart-Coquart style. Very fine, supple and airy, it is much appreciated by champagne enthusiasts. Some of the wines in this blend are from our Réserve Perpétuelle.

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Technical characteristics

Very pretty raspberry pink

The palate is tender and then charming, with crunchy red fruit, orange flavours and a smooth, creamy texture: hazelnut paste and chestnut cream form the sensory film. The red fruit emotions are macerated and the mid-palate turns towards maturity. The finish is finely acidic, it is a tangerine of juice and skin.

Spanish and Basque cold meats

Duck à l’orange

Stuffed tomatoes

Leg of lamb with prunes.

Vinification :

Partial malolactic fermentation
Temperature-controlled stainless-steel vats