Grower Champagne - Lombard NV Premier Cru Rosé Extra Brut

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Tasting notes
Pale salmon pink in colour with a fruity bouquet of red berries and summer fruits which find their way into the dry palate. The wine is beautifully balanced with a fresh acidity and a long fruit forward finish, the perfect rosé Champagne for any occasion! Perfect on its own as an aperitif or with caviar or smoked salmon. It will benefit from opening 20 mins to half an hour before drinking leaving the foil cap on the bottle in the fridge.

Why we recommend this wine
In addition to the beautiful colour we also like dry but still fruity flavours and it is made by a family owned business who have moved to the organic approach.

The wine
The fleshy Chardonnays (50%) from Grauves and Vertus bring good body to the wine. The Pinots Noirs (40%) from Sermiers and Cumières bring balance thanks to their delicate aromas. To maintain this identity they chose to blend with a Grand Cru Pinot Noir (10%) from Verzenay, whose terroir offers lively and dense expressions of small cherry. This latter wine was aged 6 to 8 months in barrels whilst the rest aged in steel vats before bottling and further aging for a minimum of 24 months. The dosage is a low 4 g/L.

The wine estate
Champagne Lombard has undergone a metamorphosis with the arrival of a new generation: their structure is now negociant based with a grower philosophy creating a new type of champagne producer. They own 6 ha (14,8 acres) mostly Premier Cru, located on the West side of the Montagne de Reims. The vineyards have been certified organic since 2022. Their grower partners share their knowledge about their terroir; the soil, the topography, and the viticulture and each parcel is vinified separately.

Food and wine
Being fruitier that ordinary champagne means that this can handle somewhat stronger flavoured foods Refer also to our food and wine pairing guide, click here.

Did you know?
Champagne made from red wine grapes such as Pinot Noir is not red because there is no skin contact. This rosé is made from the simple blending, that is, mixing of red wine to white-coloured wines to impart colour. This method is forbidden by law in France, except for Champagne. Rosé makers have to use the saignée method, which removes grape juice from contact with red grape skins when the targeted colour has been achieved.