Jean Vesselle Rose de Saignee Brut
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Jeb
Dunnuck -
Wine
Spectator -
Robert
Parker -
Wilfred
Wong -
Wine &
Spirits
Product Details
Your Rating
Somm Note
Winemaker Notes
An elegant Pinot Noir-based Champagne with the body and structure of a fine red wine; textured and complex. The Rosé de Saignée method is as follows: grapes macerate briefly for color, then the juice is "bled" off to ferment separately.
Professional Ratings
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Jeb Dunnuck
Entirely Pinot Noir and based on the 2019 vintage, the NV Champagne Rose De Saignee pours a deep jeweled strawberry hue and opens to notes of redcurrant, rose petal, framboise, and blood orange. Full-bodied, it has a wonderful structure, with a pithy, chalky texture, a soft, rounded mousse, and a lovely, fruity flourish through the mid-palate and long finish. It would be exceptional paired with duck breast.
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Wine Spectator
A deep cranberry in color and very vinous in style, this is like red Burgundy with bubbles, offering hints of violet and graphite to the ripe black cherry and plum fruit and spice and dried thyme notes. Vibrant acidity steers this wine through to the lightly chalky finish. Enjoy this with food, perhaps duck with a fruit sauce.
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Robert Parker's Wine Advocate
Disgorged in April 2021, the latest release of Vesselle's NV Brut Rosé de Saignée is performing well, exhibiting aromas of smoky red berries, plums and orange rind, followed by a medium to full-bodied, fleshy and generous palate that's complemented by a pillowy mousse. It's an attractive gastronomic Champagne, but it's elegant enough to work well unaccompanied too. Best after 2021.
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Wilfred Wong of Wine.com
COMMENTARY: The Jean Vesselle Rosé de Saignée is generous and packed. TASTING NOTES: This wine shines with aromas and flavors of dried earth and bright red fruits. Pair it with Thai basil chicken. (Tasted: May 9, 2022, San Francisco, CA)
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Wine & Spirits
The pinot noir juice for this saignée macerates with its skins for two days, developing a deep, cranberry-red color and red-currant flavors. Its juicy ripeness is restrained by the firm mineral structure, a powerful Champagne to serve with a veal terrine.
Delphine Vesselle is a perfect example of what the next generation of winemakers in Champagne (or France, for that matter) is capable. Trained both in France as well as in South Africa and Australia, Delphine is steeped in both modern techniques and family tradition. The ancient family estate (more than 300 years old) is located in the Cote de Noirs town of Bouzy, most famous for its powerful Pinot Noir wines. Her wines have a classic Bouzy signature, but also show impressive finesse and grace.
After the death of her father, Jean Vesselle, in 1996, Delphine has preserved his memory by continuing the family tradition of making outstanding Champagne. She told us that she "tries hard every day to honor his confidence by working towards quality and respect for the wine, with passion and dedication."
The family wines hail from two vineyards which they own. Their vine holdings are 90% Pinot Noir (much of which grows on mineral-rich Kimmeridgian soil) and 10% Chardonnay.
What are the different types of sparkling rosé wine?
Rosé sparkling wines like Champagne, Prosecco, Cava, and others make a fun and festive alternative to regular bubbles—but don’t snub these as not as important as their clear counterparts. Rosé Champagnes (i.e., those coming from the Champagne region of France) are made in the same basic way as regular Champagne, from the same grapes and the same region. Most other regions where sparkling wine is produced, and where red grape varieties also grow, also make a rosé version.
How is sparkling rosé wine made?
There are two main methods to make rosé sparkling wine. Typically, either white wine is blended with red wine to make a rosé base wine, or only red grapes are used but spend a short period of time on their skins (maceration) to make rosé colored juice before pressing and fermentation. In either case the base wine goes through a second fermentation (the one that makes the bubbles) through any of the various sparkling wine making methods.
What gives rosé Champagne and sparkling wine their color and bubbles?
The bubbles in sparkling wine are formed when the base wine undergoes a secondary fermentation, which traps carbon dioxide inside the bottle or fermentation vessel. During this stage, the yeast cells can absorb some of the wine’s color but for the most part, the pink hue remains.
How do you serve rosé sparkling wine?
Treat rosé sparkling wine as you would treat any Champagne, Prosecco, Cava, and other sparkling wine of comparable quality. For storing in any long-term sense, these should be kept at cellar temperature, about 55F. For serving, cool to about 40F to 50F. As for drinking, the best glasses have a stem and a flute or tulip shape to allow the bead (bubbles) and beautiful rosé hue to show.
How long do rosé Champagne and sparkling wine last?
Most rosé versions of Prosecco, Champagne, Cava or others around the “$20 and under” price point are intended for early consumption. Those made using the traditional method with extended cellar time before release (e.g., Champagne or Crémant) can typically improve with age. If you are unsure, definitely consult a wine professional for guidance.
Associated with luxury, celebration, and romance, the region, Champagne, is home to the world’s most prized sparkling wine. In order to bear the label, ‘Champagne’, a sparkling wine must originate from this northeastern region of France—called Champagne—and adhere to strict quality standards. Made up of the three towns Reims, Épernay, and Aÿ, it was here that the traditional method of sparkling wine production was both invented and perfected, birthing a winemaking technique as well as a flavor profile that is now emulated worldwide.
Well-drained, limestone and chalky soil defines much of the region, which lend a mineral component to its wines. Champagne’s cold, continental climate promotes ample acidity in its grapes but weather differences from year to year can create significant variation between vintages. While vintage Champagnes are produced in exceptional years, non-vintage cuvées are produced annually from a blend of several years in order to produce Champagnes that maintain a consistent house style.
With nearly negligible exceptions, . These can be blended together or bottled as individual varietal Champagnes, depending on the final style of wine desired. Chardonnay, the only white variety, contributes freshness, elegance, lively acidity and notes of citrus, orchard fruit and white flowers. Pinot Noir and its relative Pinot Meunier, provide the backbone to many blends, adding structure, body and supple red fruit flavors. Wines with a large proportion of Pinot Meunier will be ready to drink earlier, while Pinot Noir contributes to longevity. Whether it is white or rosé, most Champagne is made from a blend of red and white grapes—and uniquely, rosé is often produce by blending together red and white wine. A Champagne made exclusively from Chardonnay will be labeled as ‘blanc de blancs,’ while ones comprised of only red grapes are called ‘blanc de noirs.’