Maybe the category occasionally slips our minds, because it’s season based, making sense as the refreshing thirst-quenching drink on a hot summer day. But of course the wine geek knows better and the pink song has a B-side, which contains much other than Tutti Frutti bonbon beats. Often the flip side leads to Champagne, where another dilemma awaits. The simple equation of the supply and demand curve, with deadly high price tags, as the en vouge pink sparkling version often is microscopically part of a producer’s entire portfolio.
Yesterday I found myself in mood for some rosé. Or should I say – I was in the mood for some Jérôme Prévost. The weather was dead awful. Grey with a mixture of sleet and snow, so not your average sunny rosé day. But what the hell, I had prepared some pearl barley with pumpkin seeds, which I made like a risotto and served with guinea fowl. I thought a Rosé could work and it did – really well in fact. I knew the fat structure from the risotto look-alike dish could be an issue. And for sure, it was of some concern, but then again the refreshing bubbles did a good job cleansing the palate.
But let’s turn to the Champagne.
2011 Jérôme Prévost “La Closerie Fac-Simile Rosé”
100% Pinot Meunier
Dosage: 0-2 g/l
Terroir: Massive layers of calcareous sand formations and fossils with tiny crustaceans
Production: 3.128 bottles
Glass: Zalto white wine
Some would say that Jérôme Prévost rosé version always have been in the shadow of his standard Champagne: “La Closerie”. Of course it makes sense to do the A vs B battle here, as Jérôme currently only makes two cuvèe’s. However I think it’s wrong and like to see them as two different persons, with two different personalities. I also believe that Jérôme have improved his rosé enormously since release, and it’s something you need to drink over an entire evening – both with and without food. You also need to let it breath and warm up in temperature (which I did).
Let me emphasize, what I like about a rosé (and forgive me for repeating myself). I love a when a rosé sort of “dries out”. When the primary fruit settles down and removes the worst candy like associations. With the saignée method (maceration – not the case here), time is also necessary for me, to take away both the slightly more aggressive style and in some cases lower the potential tannins. In both cases, cellaring will bring a saltier and far more interesting Champagne IMHO. But also on the aromatic barometer, there awaits beauty with patience…..now you are probably thinking….so why the hell are you telling us all this stuff, when you have just popped the cork of a relative young 2011 Champagne? Good question and I have no good answer, other than I always like to check out (if I have enough stock) a Champagne when it’s potentially too young. But here comes the good part – this rosé had already gained some of that “dried out style”, which provided some of the most fascinating aromatic notes of verbena, currant, dried thyme and other mind-blowing sophisticated spices. These notes will come fully alive half way through the bottle and when you raise the temperature to 13-15 degrees. You simply can’t let go of the glass – the nose is seriously intoxicating. The taste is not bad either – really light on its toes, very graceful, yet persisting enough with enormous bite. I think some would argue, that it has a slightly greenish style, which is also the case for the ’11 vintage in Burgundy. But I really this, because it becomes so understated by this. What rosé Champagne – WOW!!....and just to let you know – the day before I drank 2004 “Venus” from Agrapart, which was also mind-blowing good, so I came from a high calibrated level and this Rosé didn’t suffer one bit at all.
Hi Thomas, enjoy your postings, too few rose's due to lack of cellaring space, or at least thats my excuse....but I agree 1-2 yrs of cellaring does the trick...BTW: 2 bottles of Prevost's "Les Beguines" was tested on FRI fantastic, where Did you buy in DK ?
Hi Dansk i 08,
I always buy from the importer; http://www.petillant.dk/. The Rosé is however very hard to get. Almost sold out when it arrives.
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