Rosé de maturation 2014

With the Rosé de Maturation, Larmandier-Bernier set out to find out how well a rosé de saignée can age. The grapes, 100 per cent Pinot Noir from old vines in Vertus, were macerated for two to three days, which explains the deep colour. Part of the wine was vinified in barrel, the rest in concrete eggs. After eleven months on the lees came the assemblage, followed by around six more years of maturation.

It was disgorged in January 2021, with a restrained dosage of 3 g/l. The wine feels powerful and expressive at the same time. It belongs on the table, not just in an aperitif glass: poultry, game or mushroom dishes all come into question. Serve it at 10 to 12 degrees in a large white wine glass or Burgundy glass.