Perrier-Jouët : Blason Rose
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Guaranteed provenanceAuthenticity & Traceability of origin
Marks and reviews
Parker
J. Suckling
Wine Spectator
Bettane & Desseauve
J. Robinson
The Wine IndependentDescription
The generosity and refinement of a rose champagne revealed by Perrier-Jouet
The estate
The Perrier-Jouet Champagne House was founded in 1811 by Pierre Perrier and his wife, Adele Jouet. Produced from exceptional terroirs in Champagne (Ay, Mailly-Champagne, Avize and Cramant), the house’s cuvees are renowned for their unique style, mixing aromatic richness, sophistication and subtlety. Perrier-Jouet became Queen Victoria’s official champagne in 1861, then that of the French Imperial Court.
Owned by the Champagne company, GH Mumm, since 1959, the Perrier-Jouet House particularly stands out through the iconic bottle of its prestigious cuvee "Belle Epoque", devised by Emile Galle in 1969.
The wine
The Blason Rose by the Perrier-Jouet House brilliantly combines all the qualities of a great champagne wine: finesse, freshness, roundness and softness.
Winemaking and aging
Manually harvested, the grapes undergo alcoholic fermentation in thermoregulated, stainless steel vats, followed by malolactic fermentation. This cuvee, which dosage is 8 to 11g/liter depending on the year, enjoys an aging process that is greater than two times the appellation criteria.
Blend
The Blason Rose cuvee by the Perrier-Jouet House is made from a blend of Pinot Noir (50%, of which one part is vinified in red), Chardonnay (25%) and Pinot Meunier (25%).
Tasting
Color
The wine is a beautiful salmon color.
Nose
The intense nose seduces with its delicate aromatic complexity, which mixes notes of pomegranate, red fruits and blood orange. A few subtle floral touches are accompanied by buttery and brioche notes.
Palate
The attack is intense and lively on the palate. This is a wine with character: rich, long and ample, with a complex and persistent finish.
Food and wine pairings
The Blason Rose cuvee by the Perrier-Jouet House goes perfectly with fish (salmon, red mullet), a duck fillet or lamb accompanied by red fruits (cranberries), or even a dessert made up of, for example, red forest fruits, white chocolate and vanilla foam.
