Creating each blend lies at the heart of the Champagne making process and depends on the talent of the Cellar Master and his team of winemakers. Blend: 35% Chardonnay, 14% Pinot Noir and 51% Pinot Meunier. Of this total, 10% is Pinot made as red wine and 25% is selected from older reserve wines to give a note of maturity and complexity. Cellar Master Richard Dailly’s tasting notes: The colour is pale salmon/pink grapefruit. The nose is subtle, reminiscent of plump, ripe wild strawberries and sun warmed plums. The palate is gentle, delicate and yet nicely rounded, with a finishing touch of crystallised fruit and a rich note of cherries in eau-de-vie, calling to mind the Pinot’s essential contribution to a good Rose. This Cuvee has all the qualities of a white Champagne with the additional subtle charms that make Rose Champagne so different. Suggested Wine and Food Pairings: This rose Champagne will show at its best matched with warm fruit tarts, clafoutis and other desserts based on white and red berries. It will also make a delightful aperitif.