Jacques Selosse Brut Rosé, here in a bottle dated 2022, is a Chardonnay-based pink Champagne from a small grower estate in Avize. It is made in very limited numbers and has a much more vinous style than most rosé Champagne.
About This Champagne
For the rosé, two vintages of Chardonnay form the base. A small portion of still Pinot Noir red wine from Ambonnay, around 6%, is added for colour and some red-fruit depth. The wine then rests on its lees for several years before a light brut dosage.
Tasting Profile
- Nose: Strawberry, raspberry and red cherry, with lemon peel, a little brioche and a hint of dried flowers.
- Palate: Medium-bodied and finely built, with bright red fruit, citrus freshness and a creamy, wine-like texture.
- Finish: Fresh and persistent, ending on citrus, red fruit and a chalky trace.
Serving & Food
This recent release will benefit from air: decant gently or pour into large glasses at about 11°C. A few years in the cellar will add depth. Match it with salmon teriyaki, veal with morels or a platter of charcuterie.
How to Enjoy
A younger Selosse rosé to drink with food now or to lay down for a few years.
Product Details
Producer: Jacques Selosse
Origin: Champagne, France
Village: Avize, Côte des Blancs
Style: Brut Rosé Champagne
Release year: 2022
Grape Mix: About 94% Chardonnay, 6% still Pinot Noir from Ambonnay
Vinification: Barrel-fermented, indigenous yeasts
Volume: 750mL
About the Maison
The cellar is where the Selosse approach is easiest to see. Every base wine goes into 228-litre Burgundy barrels, some new but mostly used, and ferments on its own yeasts. The lees are stirred through the year, especially in winter and summer, much as a Meursault producer would treat a white wine.
In 1986 Anselme started a perpetual reserve modelled on the sherry solera: each year part of the wine is drawn off and topped up with the new harvest. That reserve became the Substance cuvée, and the idea of blending harvests into a living reserve now runs through much of the range. Guillaume Selosse, who took over in 2018, keeps these methods at the heart of the cellar.