Piper-Heidsieck 'Rare Champagne' Rose 2012
Rare Rosé Millésime 2012 expertly balances three distinct families of sensations: floral, fruity and spiced. Combining aromas and freshness, this third vintage rosé from Rare Champagne adds a new dimension to the Maison's style.
In 2012, due to frost, hailstorms, rain and high temperatures, flowering was unpredictable in the vineyard. However, the weather eased and provided perfect conditions for the grapes to ripen just before the harvest. Despite a small yield, the year nonetheless revealed a memorable vintage.
On the eye: The radiant color of Rare Rosé Millésime 2012, where rose petals meet chalcedony gemstone, is reminiscent of the rose quartz hue of the earlier Rare Rosé Millésime 2008. This harmony is part of Rare Champagne's signature style. There are also gentle hints of blue, which subtly enhance the elegant and joyful bubbles of the champagne.
On the nose: The first aromas to reach the nose are a perfect balance of florals and fruit. The wine responds to the intensity of cherry blossom with the delicate, tart aromas of forest fruits and lychee. Then, notes of turmeric, ginger, white pepper and citrus begin to develop, and are enhanced by white peach and orange blossom. This is where the floral, fruity and spiced notes come together in perfect harmony.
On the palate: On the palate, the first sensation is generous and expansive. Aromas of cherry, lychee and ginger intensify on the nose. Simultaneously, the structure of Rare Rosé Millésime 2012 strikes a balance between hot and cold: warm spices such as paprika, Espelette chili, turmeric and pepper give way to a cooling, mineral freshness. The finish, which combines attractive tannins and iodine notes, is the sign of a sophisticated wine with a vibrant salinity.
Sweet tomato and black cherry soup, with goat’s milk ice cream and ground pistachios
Lobster carpaccio, with a duo of gently spiced beetroots
Filet of red mullet, young zucchini, and bouillabaisse sauce
Free-range poultry cooked on the bone, with a jus infused with Reims mustard, vegetables and lime
Spiced forest fruit coulis, with a speculoos biscuit.
Varietals: 60% Chardonnay, 40% Pinot Noir
Appellation: 12 Crus of which 8 are classified as Grand Crus and 3 are classified as Premier Crus: Chardonnay: Villers Marmery, Vertus, Mesnil-sur-Oger, Oger, Chouilly, Avize Pinot Noir: Verzy, Ay, Verzenay, Ambonnay, Ville-Dommange
Aging:8 years minimum on the lees