Champagne Geoffroy is one of the very rare Houses that makes its rosé Champagne by “leeching” during maceration of Pinot Noir. After a few hours in contact with the skin of the grape, the juice acquires a superb and natural colour, becoming intoxicated with subtle yet deep red fruit aromas. The “Rosé de saignée” is a rarity in champagne.
As a preamble the ruby red hue of this Rosé de saignée is a pleasure for the eyes. The nose of this Champagne is a spring bouquet: rose, wild strawberry, raspberry and later blackberry, combine perfectly to offer the taster aromas, which would be unexpected in a normal rosé Champagne. The mouth follows on from the nose, with the structure of the Pinot Noir leaving at a convincing vinosity at the finish. By virtue of its freshness, this rosé de saignée Champagne is best enjoyed young to take full advantage of the aromas of small, fresh and crisp red berries.
Medium light ruby color. This is on the fruitier side of what is typical for the genre with plenty of raspberry, cherry and strawberry influences along with hints of yeast and citrus. As is typically the case with examples of ‘saignée’ the mouth feel of the medium-bodied flavors is not particularly refined though this is compensated by better depth and power on the agreeably dry, clean and moderately crisp finale. A quality effort that is suited for early consumption yet for those aficionados of aged rosé, this should age well too.–(10/11/2017)
James Suckling (JS)
Very pristine, red rose-like perfume in a darker colored rosé. The fruit aromas and flavors play in the red and purple cherry zone. Some lemon citrus to flush the finish clean and bright. Drink now.
Vinous Media (VM)
Geoffroy’s NV Brut Rose de Saignee is absolutely gorgeous. Deep, fleshy and wonderfully expressive, the Rose has so much to offer. The flavors are racy and boldly sketched throughout. Raspberry, mint, dried flowers, rose petal and star anise all fill out the wine’s ample, radiant frame. The 2014 edition of the Rose de Saignee is particularly outstanding. Disgorged: March 2018. — Antonio Galloni, November 2018