Benoit Marguet is one of the most ambitious producers in the Champagne region, and all of his vineyards are now in conversion to organic. He has invested in custom made, egg-shaped foudres, and barrel ferments more than half of his wine. The blend is 65% Chardonnay and 35% Pinot Noir. The wine remained two years in Marguet’s cellars in contact with yeasts in the bottle. The wine shows a precise style, at the same time elegant and aerial, all grace and lace with a rose petal color and layers of strawberry and raspberry fruit.
“*Wine of the Week-02/14/2014)* A really dramatic rosé champagne that manages to be full bodied, dry on the finish but chock full of flavour in the middle. Amazed, I am enjoying the last half glass from a bottle opened for Pamela Vandyke Price’s wake almost two weeks ago! This, based on Ambonnay and Bouzy Chardonnay with about a third Pinot Noir, is made rosé by a combination of saignée and addition of red wine. It has a lovely satin texture and some suggestion of rose petals but there is nothing pretty about it – it’s much more assertive than that. 17.5/20 points.”