Jacques Selosse : Rosé Grand Cru Brut

Characteristics and tasting tips for Jacques Selosse Rosé Grand Cru Brut

Tasting

Colour
This champagne reveals a pale salmon hue with delicate orange highlights, reflecting a restrained extraction of Pinot Noir in the blend.

Nose
The nose is complex and layered, blending notes of red berries, cranberry and strawberry with touches of blood orange, dried flowers and rose petals. Deeper accents of dried fruit, beeswax, sweet spices and subtle marine nuances enrich the bouquet, which grows even more generous with aeration.

Palate
The palate captivates with its breadth and chalky texture, carried by a dense, vinous body. The Pinot Noir contributes a discreet phenolic structure that enhances the sense of body, while the minerality of the Chardonnay lends precision and tension. Flavours of red fruit, blood orange, spices and honey extend into a saline, persistent finish of remarkable length.

Food and wine pairings

This rosé is an ideal match for refined poultry, particularly when served with a red berry or citrus sauce. It also pairs beautifully with firm-fleshed premium fish, such as seared tuna or roasted salmon, as well as with Asian dishes that play on sweet-savoury and spicy notes. Hard cooked-pressed cheeses, such as a mature Comté, harmoniously complete this range of pairings.

Serving and cellaring

This non-vintage Rosé Grand Cru Brut is ideally served at a temperature between 10 and 12°C, in order to fully reveal the richness of its bouquet and the breadth of its texture. Serving it in a wide, tulip-shaped glass allows the bouquet to express itself more fully.

A rosé champagne from the Côte des Blancs, balancing vinous power and chalky minerality

The estate

Founded in 1949 in Avize, in the heart of the Côte des Blancs, Jacques Selosse has established itself as a benchmark of grower champagne. Under the direction of Anselme Selosse, a pioneer of biodynamic viticulture in Champagne, and now his son Guillaume Selosse, the estate cultivates a singular style based on harvesting at full ripeness and a masterful oxidative ageing in oak barrels, even employing the solera method for certain cuvées.

The vineyard

The Avize vineyard, classified Grand Cru and an essential terroir of Champagne, rests on particularly homogeneous chalk soils, renowned for imparting great finesse and a pronounced mineral tension to Chardonnay. The vines, farmed using organic and biodynamic methods, benefit from an exposure that favours slow, steady ripening of the grapes.

The blend

This Rosé champagne is the result of a blend of several harvests of Chardonnay from Grand Cru-classified plots, to which a proportion of Pinot Noir red wine is added, achieving the desired pink hue through the traditional blending method rather than the saignée method.

Winemaking and ageing

The non-vintage Rosé Grand Cru Brut is crafted in the house style, with a controlled oxidative vinification in oak barrels. The Pinot Noir red wine is incorporated into the blend to provide colour and a subtle phenolic dimension, followed by extended ageing on the lees, which develops the wine's aromatic complexity and texture.

Grape varieties

This cuvée is predominantly made from Chardonnay, complemented by a proportion of Pinot Noir vinified as a red wine.