Joseph Perrier : Esprit de Victoria Brut Rosé 2010
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Marks and reviews
A structured and delicate vintage Brut Rosé champagne
In the shadows of its 3 kilometres of underground galleries of Gallo-Roman origin, the eminent Joseph Perrier Champagne House perpetuates a know-how and a respect for tradition which has been passed on generation to generation. Each plot is vinified separately so that the identity of each of the Champagne terroirs can be expressed, with bespoke ageing processes.
An exceptional champagne, Esprit de Victoria Rosé 2010 is named after Queen Victoria who chose Joseph Perrier to be the official supplier to the Royal Court. For this fine champagne, Joseph Perrier has selected the best terroirs of Premiers and Grands Crus of Champagne, notably Cumières, Mailly, Rilly, Chouilly, Le Mesnil sur Oger and Avize.
Although January was particularly cool, conditions improved from March onwards. Cool nights in June delayed flowering. July was marked by very hot weather combined with stormy spells. September was hot and sunny. Although all these conditions led to a slow and late ripening, the harvest was of high quality, with grapes of ideal sugar content.
Winemaking and ageing
This rosé champagne is vinified and aged in a plot-by-plot manner in vats and then in the bottle in the house's cellars for a minimum of 6 years.
Pinot noir (65%) of which 18% comes from the Cumières vineyard
Pinot Meunier (11%)
Joseph Perrier's Esprit de Victoria Brut Rosé 2010: Characteristics and tasting tips
The colour is an intense pink. The effervescence is very delicate.
Fine and delicious, the nose mixes fruity fragrances (ripe red fruits, wild strawberries, cherries) with subtle minty notes and orange jam.
The attack is lively and fruity (kirsch, candied fruit). The palate is structured, enticing with its exotic notes, its length and its perfect balance between fullness and finesse.
Food and wine pairing
A perfect aperitif, Esprit de Victoria Brut Rosé 2010 will complement a beef carpaccio with shavings of duck foie gras, a red tuna mi-cuit or aubergines stuffed with smoked salmon and parmesan.
For the best tasting, this champagne should be chilled in an ice bucket for 20 minutes before serving at a temperature of 10°C.