Private Grand Vintage Champagne Tour: Moët & Chandon and Veuve Clicquot
High Level English Guided Cellars tours & Grand Vintage Tastings at Moet & Chandon and Veuve Clicquot. Private Day trip from Paris by Mercedes. Tiered pricing. Pick up..
Profile
Structure
Drinking window
Best 0 to 10 years from release.
release0 yrs10 yrs12 yrs
Critic scores
| Critic | Vintage | Score |
|---|---|---|
| Vinous reviewed 2021 | 92/100 |
Scores as published by each critic for the vintage shown.
In the glass
Aroma: pear, green apple, bread dough, almond paste, white flowers
Palate: pillowy precise palate, fine red-fruit lift, mineral imprint, refined length
A single-parcel, no-dosage Blanc de Noirs from the Cote des Bar: pear, green apple and bread dough over almond paste and white flowers, pillowy and precise with a mineral imprint.
What it pairs with
- Roast chicken Pillowy precise fruit meets roasted poultry.More wines for chicken and white meat →Find roast chicken on TableJourney →
- Charcuterie Red-fruit lift frames cured meats.More wines for charcuterie and cured meats →Find charcuterie on TableJourney →
- Mushroom tart Mineral imprint echoes earthy mushrooms.More wines for mushrooms and truffles →
With cheese
Chaource
Our pick With no dosage, a zero-sugar Champagne has nothing to blur the mushroom and hazelnut of a young Chaource. Its high acidity and fine bubbles lift the salted, creamy paste.
Brie de Meaux
Our pick Blanc de noirs, white Champagne from Pinot Noir alone, brings apple fruit and some body, and its high acidity and bubbles cut the butter and cream of a ripe Brie de Meaux.
How to serve Roses de Jeanne Cote de Val Vilaine
Allow 5 minutes from open to pour.
- Open and pour. Open and pour directly. No decanting required for this style.
- Serve at 6-8°C. Cellar temperature (6-8°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
- Glassware. Use a tulip flute. The bowl shape rewards the wine's structure.
- Pair with. Roast chicken, Charcuterie, Mushroom tart. Match the wine's structure to the dish's fat and salt.
History
Cote de Val Vilaine is Cedric Bouchard's single-parcel Pinot Noir from Polisot, bottled as a single grape, single vintage and single parcel with no dosage.
- 2004Bouchard begins bottling single-parcel Roses de Jeanne cuvees
Facts
- Producer
- Roses de Jeanne (Cedric Bouchard) · visiting guide
- Grapes
- Pinot Noir (100%)
- Classification
- AOC Champagne
- Oak
- No dosage; single parcel; single vintage; Cote des Bar
- ABV
- 12.0%
- Price
- EUR 70 to 110 at retail
- Drinking window
- now to 10 from release
- First vintage
- 2004
Frequently asked about Roses de Jeanne Cote de Val Vilaine
What does Roses de Jeanne Cote de Val Vilaine taste like?
On the nose, pear, green apple, bread dough, almond paste, white flowers. On the palate, pillowy precise palate, fine red-fruit lift, mineral imprint, refined length. Structurally medium-bodied, high acidity with a long finish. A single-parcel, no-dosage Blanc de Noirs from the Cote des Bar: pear, green apple and bread dough over almond paste and white flowers, pillowy and precise with a mineral imprint.
When should I drink Roses de Jeanne Cote de Val Vilaine?
Drink now to 10 from release. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.
What food pairs with Roses de Jeanne Cote de Val Vilaine?
Roast chicken is the canonical pairing. Other strong matches include Charcuterie and Mushroom tart. Pillowy precise fruit meets roasted poultry.
What grapes are in Roses de Jeanne Cote de Val Vilaine?
The blend is Pinot Noir (100%). The wine is classified as AOC Champagne.
Tags
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