AOC Champagne Fleury Rosé
Jean-Pierre Fleury is something of a master craftsman when it comes to making Pinot Noir dominated Champagne. Don't even being to think that pink means frivolous; this wine is deadly serious about its rich, fragrant red fruits, the fine mousse and taste in the mouth that seems to linger forever. This Champagne will adapt to all sorts of situations but will shine with all sorts of well-flavoured foods.
Silver Medal - Mundus Vini 2016
Gerard Basset MW MS Favourite Champagne Houses, Decanter Magazine, 'I really like what they are doing at this long-time biodynamic estate. Beautiful full colour and very rich in Pinot Noir flavour. A real food rosé that would suit carpaccio of beef with parmesan and olive oil to reflect the lovely umami notes in the wine.' December 2016
'A salmon-pink rosé made entirely from biodynamic Pinot Noir vineyards and by the saignée, or skin-contact, method of leeching the colour from the skins, rather than by blending a little red wine into a white wine base. The result is generous in fruit – all raspberries and summer pudding – and in texture. If you want a Champagne for food, try this.' 90 points, The Wine Gang, May 2013
Biodynamic since 1989, Champagne Fleury has always been a trailblazing estate. In 1904 Emile Fleury was the first to plant grafted pinot noir vines in the area post-phylloxera. In 1929 his son Robert took the plunge and decided to make single-vintage champagnes. Subsequently, Jean-Pierre Fleury was the first grower in Champagne to convert to biodynamics. He began with just 3 hectares, then in 1992 the whole estate. The Fleury vineyards are located on chalky slopes on both sides of the Seine valley, 90% planted with pinot noir and the rest with chardonnay.