Rosé Champagne has partnered the overall rosé trends in Australia and worldwide in recent years – in the doldrums, then a sharp rise in popularity, a stall and then more success. I described this when introducing the rosé tasting in our October/November 2018 issue, so “Why?” is not a consideration for today, but the consequences are.
Producers of rosé table wines have a big advantage over Champagne and most sparkling wines. Provided suitable grapes are available, a rosé table wine may be made and in the shops in perhaps five months. Sparkling wines – bottle-fermented ones at least – take somewhat longer and Champagne is governed by the region’s regulations, 12 months on lees for non-vintage, three years for vintage. Add the time while the components are still base wines and the usual six months after disgorgement and, well, you get the idea.
Champagne has one, unique advantage over all other rosé wines in France, however; it may be made from a blend of red and white wines. In Champagne, the colour is provided by pinot noir and pinot meunier. This can be either from pressed red grapes (a little skin contact providing the pink and therefore a rosé) or from finished red wine added to either chardonnay, a pinot chardonnay blend, or the rosé above. Total flexibility! The method used has consequences for the style of the wine, which is usually consistent within the producer’s style. Many rosés are made entirely from pinot noir and will therefore show stronger red fruit aromas and likely more phenolic grip. Others temper pinot’s strength with a distinct proportion of chardonnay. This is why, when I have information available, preferably from the back label, I’ve added it to the tasting note below.
With rosé Champagne, with any Champagne in fact, the House style is paramount. With rosé it’s even more so, as you have the added influence of colour and, likely, tannin. The wine might be a delicate aperitif, a structured Champagne suitable for food or a softer, finer wine that could be served with dessert. The last, for me, is something that rarely works, by the way. Some producers have demi-sec or doux wines if you want a better food match.
Gauging the colour when assembling the base wines is a tricky business, nevertheless. I remember, during a visit to his cellars, that Jean-Marc Charles Heidsieck told me they once had a wine that was somewhat blue. (It was fined to remove the colour and returned to a non-vintage blend.)
Our magazine’s annual cycle across different sparkling wines continued with this tasting. Our regular tasters were educator and writer Peter Bourne, writer and author Huon Hooke, wine judge and writer Toni Paterson MW and me, winemaking consultant Nick Bulleid MW. We also welcomed the return of a previous regular, sommelier Sophie Otton and our frequent guest, sommelier Amanda Yallop.
It’s not common to taste more than one or two Champagnes at a time, so it needs a large line-up to reinforce how much variation in style there is across producers. This is even more true of rosé and since the rise of grower Champagne. Champagne frequently shows the interplay of either aldehyde, often from reserve base wines, or reduction, from the anoxic environment of the wine on lees. Both are attractive at complex levels, but when more assertive can divide opinions. We all, experienced taster or consumer, have different thresholds. The varying levels of phenolics in rosé Champagne can also influence opinions. I’ve therefore included comments on colour in our notes, as it’s so strongly linked to the style of the wine.
The overall standard in our tasting was very good indeed, with only a few wines failing the cut-off. A further three wines were tainted by TCA, so it was pleasing to find that 31% of all bottles were sealed with a composite cork, a growing trend.
A warning about buying Champagne. Avoid bottles that are displayed under bright lights, particularly in a refrigerator. Clear glass is an additional issue. It may show a rosé’s colour beautifully, but it’s safer to get a bottle straight from the carton.
A further source of variation is the extent of toasty characters from bottle age on cork after disgorgement. Wines with a slower turnover may show more of these, and often for the better, unless extreme. Multiple shipments may also bring differences, particularly in non-vintage Champagne.
While the warming climate is giving us more good harvests, and therefore more vintage years, the variation is still extreme. Here are a few brief comments: 2013 moderate only, too early to say; 2012 outstanding; 2011 poor; 2010 difficult; 2009 quite rich; 2008 classic, good acidity; 2007 good; 2006 good; 2005 good flavours, a bit forward.
We hope this tasting will prompt your exploration of rosé Champagne. There’s a wine there for every preference.
A. Bergère Brut Rosé (A$96) has a pale salmon/copper colour. “A fine creamy bead,” found Otton. “Redcurrant, fennel and anise characters with restrained complexity. Delicate, compacted red fruit in the mouth – white strawberry and gala apples. Light and feathery, finishing with a fine chalkiness.” I thought this an intriguing wine, with delicate fruit contrasting the strong texture.
André Clouet Brut Rosé No 3 (A$105) has the 2012 vintage as its base wine. Its pale salmon colour suggests the elegant style that follows. The nose shows stone fruit and strawberry. “Seville/sweet orange. Subtle,” added Yallop. I found the palate started with a blanc de blancs-like delicacy – it has no chardonnay, in fact – but it built further with a good drive of acidity to finish with a light pinot grip. It would make an excellent aperitif.
Billecart-Salmon Brut Rosé (A$150) had top points from Paterson. “Faint rose-gold hues,” she started. “I adore the savouriness on the nose. Subtle bread crust. High-toned lemon juice aromatics. White strawberry. Mandarin peel. Sweet fruit. Rounded palate. Many would enjoy this style. I do like the aldehydes on this wine – not overdone in any way. Complex and layered.” I loved the wine’s intensity and creamy palate. There’s an excellent balance of fruit and complexity, too. A very special wine!
Bollinger Rosé (A$150) has a medium copper colour. Its nose is at first subtle, but opens to show savoury complexity and a touch of aldehyde. Bourne was impressed. “Vibrant perfumes of rose petal, wild strawberry and cranberry,” he began. “Warm spice (cinnamon and cumin) and porcini mushroom. Deep savoury palate with plenty of drive, power and complexity. Deserves food – quail would be good.” I had separately noted drive and length of complex nutty flavours. The red wine addition – 5% – has been done to perfection.
Brimoncourt Brut Rosé (A$92) has a mid-copper colour and was made from 40% pinot noir, 35% chardonnay and 25% meunier. The nose brims with red berries and cherry and the palate follows suit, with rich pinot flavours and, I thought, a red wine feel. Dosage adjusts the balance of this full-flavoured wine. “Mandarin peel and pink lady apple,” started Paterson. “Fresh and bright. Deep flavours. A little toast. Nutty. Slightly edgy tannins and slight bitterness on the finish. Assertive!”
Bruno Paillard Première Cuvée Rosé Extra Brut (A$170) was made from both white and red base wines and a “secret” amount of chardonnay. Our bottle was disgorged in July 2018. I found the wine very reserved at first, but the nose opened up to show subtle charcuterie and button mushroom. The palate has blanc de noir-like flavours and a light phenolic/acid grip. “A light rose-gold colour,” noted Hooke, “lovely, complex, mellow, mature bouquet of quince paste, roasted nuts and toasted bread. The palate is high in acidity and tight, firm and powerful, with great length and resonance. Lovely fluffy mousse. An outstanding wine.”
Canard-Duchêne Brut Rosé (A$75) appealed to Hooke. “Medium pink with a faint tint of purple,” he began, “the bouquet spiced cherry, strawberry coulis. Quite rich, with good intensity of attractive pinot character, plus appealing development.” I thought the wine combined delicacy with strength of red fruit flavours, which carry through to finish with a light texture. It’s fully dry.
Charles Collin Brut Rosé (A$80) has a pale salmon colour. It was made entirely from pinot noir, 10% fermented as red wine. I thought the nose subdued to start, but it came up to show red fruits and a suggestion of barrel complexity. The palate begins softly and evolves to show more texture by the finish. Bourne had a somewhat different view. “Simple red fruits dominate the nose and there’s lots of them. Cherry, raspberry and cranberry too. Good power structure and length. More about the fruit than character and complexity.”
Charles de Cazanove Brut Rosé Tradition (A$65) has a pale salmon colour. I found the nose rich in red fruits, with a touch of grilled almonds and toast. There’s noticeable dosage on entry, before almost explosive stone-fruit flavour, finishing with a distinct savoury texture, and Bourne agreed. “Vibrant red fruits and a touch of red apple skin spice,” he told us. “Generous palate with good structure, power and length. Enticing style.”
Charles Heidsieck Rosé Réserve (A$175) was tiraged in 2013 and disgorged in August 2017. It was no surprise, then, that we noted toasty cork age in the wine, but there’s still plenty of mousse. Hooke and I shared top points. “Light coppery hue, almost rose-gold in colour,” he wrote. “Lovely mellow, complex, toasty bouquet. Truffles. Lots of tirage age and reserve wine. Lovely; classical. The wine is soft and rich, fluffy textured and creamy. There is noticeable dosage but it’s in excellent harmony. It has great drinkability as well as a lot of character. A wonderful drink.” I loved its full, complex flavour, light texture, acid balance and great length.
Collet Brut Rosé (A$100) is copper/pink in colour. Yallop gave it strong support. “Heady. Pomegranate, rhubarb, noble reduction, savoury, negroni,” she said. “It danced on the palate. Fine, tight acidity.” It has a full nose, with hints of cherry and charcuterie. The palate’s flavoursome after a slightly sweet entry and finishes with a firm texture. It would suit food well.
Dosnon Récolte Rosé’s (A$90) back label tells us “vinified and aged in barrel. Disgorged August 2018”. It spends 24 months in barriques, so it’s no surprise that oak features in its flavours. Yallop loved it. “Intense aromas, with bread, mandarin, sandalwood and barrel room,” she began. “Electric acidity, ripe citrus and length.” Otton was less enthusiastic. “Resinous. Strong acidity,” she wrote. I sat in between, noting full, savoury, somewhat oak-derived flavours and distinct texture.
Drappier Rosé de Saignée Brut (A$93) has a youthful mid-pink colour. It was made entirely from pinot noir and was disgorged in November 2018. “An intense nose with rhubarb, liquorice allsorts and marzipan,” found Yallop. “A hint of Aperol. A fine acid line with ripe tree fruits. Almost aggressive, but friendly.” I was less enthusiastic, finding it a bit raw in its youth, while Bourne liked its “drive on the finish”.
Franck Bonville Rosé Grand Cru (A$85) combines wines from 2014 and 2015 and was disgorged in June 2018. It has a pale salmon colour and hints of sour cherry and aldehyde on the nose. The palate’s crisp, with delicate flavours, a nice savoury touch and finishes dry. “Savoury spice and glacé cherry,” said Yallop. “A fine acid line and slippery texture.”
G.H. Mumm Brut Le Rosé (A$88) has a pale rose-pink hue. I found delicate red fruits suggesting strawberry compote. It’s quite taut, with fresh acidity supporting its softness and delicacy. “A youthful, fresh style with redcurrant, greengage, Aperol and blood orange,” noted Yallop. “Good drive on the palate. So fine and savoury.”
Geoffroy Rosé de Saignée Brut 1er Cru’s (A$90) colour reminded me of a red sunset or blood orange flesh. It is based on the 2013 harvest, has 8 grams per litre dosage and was disgorged on January 2018. “Gorgeous and expressive,” started Paterson. “Blood orange. Pomegranate. Stewed rhubarb. Waxy. Nuances of cola. Chinotto. A little left of field.” I found it quite weighty, with red wine flavours, aldehyde and good mouthfeel.
Gosset Grand Brut Rosé (A$130) has a mid-copper/pink colour. It greatly appealed to Hooke. “Sherry-like aldehydes among the complexity of aromas,” he found. “The palate rich and savoury, intense and dry, with good fruit concentration and mellowness from tirage age. Excellent style. Long-lingering aftertaste is clean and dry and moreish. A very tasty food-style wine. It makes me hungry!” I found hints of strawberry muffin on the nose and thought the aldehyde dovetailed nicely into the complexity. There’s a good line of texture and it finishes quite dry.
Henriot Brut Rosé (A$125) has a pale apricot colour. It was one of Otton’s stars. "Wonderful balance of youth and complexity,” she began. “Orange, citrus, candied peel and cashew. Richness, depth and balance offset by plenty of energy and verve. Balance and vinosity!” I agreed, loving the hint of toasty development on the nose and the creamy palate, softened by a deft use of dosage.
Jeeper Brut Grand Rosé (A$135) gained top points from Paterson. “A rose-gold colour,” she began. “Bright and fresh with a saline thread. A faint wild element which is intriguing and enjoyable. The nose is bright and energetic with excellent palate tension. Energetic bead. I really enjoy the saline element on the palate. Amazing length. Complex and satisfying.” I loved its fragrant, strawberry nose and suggestions of toast. It’s crisp and taut, but the balance and length are very good.
JM Sélèque Solessence Rosé 7 Villages (A$96) charmed us all. It combines grapes from seven villages – 45% chardonnay, 40% meunier and 15% pinot noir, the last of which was 5% red wine. It was disgorged in October 2018. It shows beautiful perfume on the nose – strawberry and wildflowers. The palate’s refined, with a good line to a dry, crisp finish. Paterson loved it. “Pale onion skin hues,” she noted. “Fine, energetic bead. Gorgeous red apple skin aromas with bread dough nuances. I adore the aroma. Great palate – energetic and assertive. Waxy. Dry. Chalky acidity. A wine that makes a statement. Unique. Love it. Edgy in a good way. Absolutely delicious!”
Joseph Perrier Cuvée Royale Brut Rosé (A$75) has a complex amalgam of fruit and autolysis, with overtones of charcuterie. The palate’s creamy, even fleshy, with distinct but balanced texture. Paterson approved. “Pale salmon pink,” she wrote. “A highly attractive, intense aroma with notes of orange peel. Subtle sweet fruit underpins the distinct savouriness. The bubbles are fine and numerous creating a rush of bubbles on the palate. Great flavour and good savouriness. Genuine complexity.”
Lanson Rose Label Brut Rosé (A$68) was disgorged in February 2018. Paterson gave it top points. “Attractive rose-gold colour,” she noted. “Lime. Cracked wheat. Faint nuttiness. Incredibly full flavoured. Lemon juice. I love the drive and the line.” There are also toast and stone fruits, with considerable intensity yet also freshness. Excellent balance of dosage with acidity.
Laurent-Perrier Cuvée Brut Rosé (A$120) has a deep copper colour. “I love this wine,” said Yallop. “A svelte palate with sterling acidity and a grip. Savoury, vinous Champagne flavours and a little Damson.” Bourne added, “Chunky, not clunky”. It is made entirely from pinot noir, which accounts for its red berry compote flavours.
Laurenti Grande Cuvée Rosée Brut (A$85) is a blend of 30% chardonnay with 70% pinot noir, part of the latter as red wine. It starts with a powerful nose showing distinct aldehyde. The palate has full flavour, with dosage, aldehyde and acidity all in balance. “Full, brilliant pink, the colour of fresh salmon,” found Hooke. “The bouquet is very nutty and dry, savoury and very evidently oak-tinged. Very rich and full bodied, intense and powerful. A dry balance – with tannins – and yet remarkable softness.”
Palmer & Co Rosé Reserve (A$100) found Paterson enthusiastic. “Pale salmon pink, with quite a refined nose,” she started. “Subtle, delicate aromatics. Cream. Lemon juice. Lovely and complete. Delicious toastiness. Beautifully savoury rather than fruity. Detailed complexity.” I agreed, also noting white flowers and a beautiful combination of texture, aldehyde and acidity. It was disgorged in March 2018.
Paul Bara Grand Rosé de Bouzy Brut (A$95) has a pale copper colour. The nose opens with a touch of reduction and attractive red fruits. The flavours add savoury touches accompanied by a soft, creamy middle with balanced dosage, yet finishes with an even, dry texture. “Quite rich,” thought Paterson. “Ripe strawberry and a little caramel. Quite ripe. Starts with not much on the mid palate but it grows with time in the glass. The wine has very good length. Subtle, reserved and lovely.”
Perrier-Jouët Blason Rosé (A$120) gained universal approval, with Otton speaking first. “A lovely colour – pale pink ballet ribbon hues,” she began. “Aromas of poached pear and spiced apple. Nuances of honeysuckle and vanilla. Savoury flavours of rosehip, quince and Brazil nut. Brimming with complexity and interest.” I found it not especially complex, but I loved its beautiful, intense red fruits (like strawberry), the delicacy and the charm of its balance and great line. It’s a perfect aperitif.
Pommery Apanage Brut Rosé (A$132) appealed to Bourne. “Bold amber colour,” he began, “and equally bold orange/mandarin peel aromas. They’re backed by redcurrant and a touch of Campari. Lots of character here with truffle and star anise. Quite vinous with a light phenolic grip to finish.” The wine shows strong toasty characters suggesting cork age. This cuvée is given a further six months in the cellars.
Pommery Brut Royal Rosé (A$95) has a deeper peach/brassy colour, matched by a complex nose of toast and grilled nuts. The flavour’s rich and nutty, not unlike an aged Meursault, finishing with a firm texture. “Peach and nectarine aromas, white strawberry and exotic spice,” noted Bourne. “Deep savoury palate with more red fruits, dried herbs and mushroom/autumnal complexity.” This bottle appeared to have some age on cork.
Taittinger Prestige Rosé (A$115) uses 15% red wine in this cuvée, which accounts in part for the distinct red fruit on the nose, unusual for Taittinger. “A full salmon pink colour,” found Hooke. “Toasty and bready tirage-aged characters, smoky and truffley too. Complex: a very tasty balance between mellow aged character and fruit. It’s rich and full in the mouth with ample body and good concentration. The finish is dry and firm-ish. A rich, generously flavoured but elegant wine with terrific drive and persistence.”
Veuve Fourny & Fils Vertus 1er Cru Brut Rosé (A$85) has a pale salmon pink colour. It combines chardonnay and pinot noir from three consecutive vintages, a portion of the latter as red wine. The great feature of the wine for me was how it combined delicate yet intense flavours, subtle complexity and great depth. Yallop loved its “intense redcurrant and Turkish delight fragrance. Quite dry, with beautiful flavour – strawberry, liquorice and red vermouth.” The balance and line through the mouth are superb.
Vilmart & Cie Cuvée Rubis Brut 1er Cru (A$145) is a distinctly structured wine. “Impressive coppery colour,” wrote Otton. “Intense aroma and complexity. Cranberry, white pepper characters. A delicious hint of complex cork age, layered and pillowy in the mouth with depth of raspberry, ruby grapefruit and savoury spice.” Paterson added, “Full flavour, with orange pith and almond”. The label reveals “10% chardonnay, 90% pinot noir, disgorged December 2016”.
2007 Boll & Cie Brut Rosé (A$170) is made entirely from pinot noir. Hooke gave it top points. “A medium-full rose-gold colour,” he found. “Rich bouquet of spiced honey, roasted nuts, smoked charcuterie and autumnal forest-floor nuances; hints of boronia. The same panoply of flavours reappears in the mouth where it is full bodied, rich and generous, long lasting and ultra satisfying. The texture is creamily lovely. Marvellous wine!” I also noted rich stone fruits and a hint of toffee. There’s full flavour, with breadth from its balanced phenolic grip.
2006 Charles Heidsieck Rosé Millésimé (A$180) was disgorged in 2016. It has a mid-amber colour with a rich, toast and barley sugar nose to match. There’s a hint of sweetness with the first sip, and then complex, powerful pinot flavours develop. “Coppery tones,” noted Paterson. “Caramelised lemon and smoked nuts. Juicy lemon. Great intensity. Plenty of secondary characters and lingering nuttiness.” The overall impression is of maturity and flavour.
2008 Henriot Rosé Millésimé (A$195) is unusual in using more than 50% chardonnay, which often drives this House’s elegant style. The nose is delicate, yet shows strawberry and toast with a hint of aldehyde. There’s good drive through the mouth and the flavours linger well with red fruits and toast. Otton loved it. “Wonderful complexity and delicacy at play,” she found. “Mature flavours of apricot, quince and pear. Expressive wax flower and jasmine fragrances. Fresh acidity balances this wine’s depth and richness perfectly. Detailed flavours and notable finesse.”
2010 Jacquart Cuvée Alpha Rosé’s (A$200) back label informs us with “51.5% chardonnay, 48.5% pinot noir, 16% as red wine, 5 grams per litre dosage”. It has a mid-amber colour with distinct pinot characters of forest floor and grilled nuts. The palate has good weight, with full, red winey flavours and texture that dries the finish. “Peach stone, fresh orange zest and toffee,” suggested Otton. “Bovril and croissant,” added Yallop.
2013 Louis Roederer Brut Rosé (A$130) stunned Otton with its quality. “Pale onion-skin colour. Fragrant white blossom aromas with notes of nougat, candied cherry and fairy floss. Creamy finesse in the mouth. Fine pinot-esque structure with compressed fruit – wild strawberry, redcurrant and rosehip, finishing elegant and nuanced.” I found the nose ethereal, with strawberry, too, and a hint of pink mushroom. The sheer intensity balances the crisp line of acidity. It combines 63% pinot noir and 37% chardonnay.
2009 Moët & Chandon Grand Vintage Rosé (A$140) shows rich, sweet fruit on the nose, with toasty development. There’s considerable depth on the palate, with full, baked-apple flavours, taut acidity and a good phenolic line. The length is excellent. “A little reduction,” said Yallop. “Full flavoured, red spices, Italian bitters. Grippy and dry, but a seductive note.”
2012 Paul Bara Grand Cru Special Club Rosé (A$160) has a pale salmon/apricot hue. It’s fine, yet intense on the nose, with strawberry and a sense of purity. The palate bursts with sweet, strawberry flavour, giving a beautiful balance and line with a perfect match of acidity and dosage. “Smoky strawberry aromas, a hint of toffee apple; mellow pinot-fruit notes, complex and charming,” found Hooke. “The wine is light bodied but rich and intense, restrained and refined, the finish long and dry and beautifully harmonised. Smooth, with a dry but soft follow-through.”
2009 Pol Roger Brut Rosé (A$170) has a mid-copper colour. It uses 15% red wine in its pinot noir chardonnay blend. It has a delicate nose showing strawberry compote characters. The intensity builds through the mouth with a whoosh, showing fine red berry flavours, and there’s great length on the finish. Paterson also approved. “Cleansing and breezy,” she told us. “Sweet strawberry meringue aromas. Excellent intensity. Lemon freshness. Fine bead. Energetic acidity.”
2008 Veuve Clicquot Vintage Rosé (A$140) brings innovation, with 5% of the blend fermented and matured in large oak foudres – a first in this vintage. As usual, however, it uses 14% Bouzy red wine. “A pale sarsaparilla colour,” noted Bourne. “Concentrated bouquet of fresh raspberry, cranberry and toffee apple. Juicy, mouth-watering palate with complexity, shape and structure. That said, there’s a freshness and vitality. Very good!” I thought the nose reserved at first, but it built with delicate florals and strawberry. There’s more depth in the mouth than the nose had suggested, with chardonnay crispness on the finish, but the lingering flavours are all pinot.
96 NV Bollinger Rosé, A$150
96 2013 Louis Roederer Brut Rosé, A$130
96 2012 Paul Bara Grand Cru Special Club Rosé, A$160
96 NV Veuve Fourny & Fils Vertus 1er Cru Brut Rosé, A$85
95 NV Billecart-Salmon Brut Rosé, A$150
95 2008 Henriot Rosé Millésimé, A$195
95 NV Joseph Perrier Cuvée Royale Brut Rosé, A$75
95 NV Lanson Rosé Label Brut Rosé, A$68
95 2008 Veuve Clicquot Vintage Rosé, A$140
94 2007 Boll & Cie Brut Rosé, A$170
94 NV Henriot Brut Rosé, A$125
94 NV Laurent-Perrier Cuvee Brut Rosé, A$120
94 NV Palmer & Co Rosé Reserve, A$100
94 NV Perrier-Jouët Blason Rosé, A$120
94 2009 Pol Roger Brut Rosé, A$170
94 NV Taittinger Prestige Rosé, A$115
93 NV Bruno Paillard Première Cuvée Rosé Extra Brut, A$170
93 NV Charles Heidsieck Rosé Réserve, A$175
93 NV Franck Bonville Rosé Grand Cru, A$85
93 NV G.H. Mumm Brut Le Rosé, A$88
92 NV Charles Collin Brut Rosé, A$80
92 NV Charles de Cazanove Brut Rosé Tradition, A$65
92 2006 Charles Heidsieck Rosé Millésimé, A$180
92 NV Collet Brut Rosé, A$100
92 NV Dosnon Récolte Rosé, A$90
92 NV Gosset Grand Brut Rosé, A$130
92 NV Jeeper Brut Grand Rosé, A$135
92 NV JM Sélèque Solessence Rosé 7 Villages, A$96
92 2009 Moët & Chandon Grand Vintage Rosé, A$140
92 NV Paul Bara Grand Rosé de Bouzy Brut, A$95
91 NV Canard-Duchêne Brut Rosé, A$75
91 NV Pommery Brut Royal Rosé, A$95
91 NV Vilmart & Cie Cuvée Rubis Brut 1er Cru, A$145
90 NV Brimoncourt Brut Rosé, A$92
90 NV Drappier Rosé de Saignée Brut, A$93
90 NV Geoffroy Rosé de Saignée Brut 1er Cru, A$90
90 NV Laurenti Grande Cuvee Rosée Brut, A$85
89 NV A. Bergère Brut Rosé, A$96
89 NV André Clouet Brut Rosé No 3, A$105
89 2010 Jacquart Cuvée Alpha Rosé, A$200
89 NV Pommery Apanage Brut Rosé, A$132