Like the reds, this rosé is made from 100% Pinot Noir. The 2010 vintage boasts a lovely, vibrant color. It entices us with a nose of red berries and delights us with a balanced palate that combines fruit and freshness. A pleasant rosé to serve as an aperitif or with a selection of cold cuts.
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Starting at €99 on your first order
Eye
a dazzling dress with shimmering highlights
Nose
aromas of red berries, raspberry, and red currant
Palate
bold and elegant, supported by a beautiful aromatic structure and a fresh finish
Serve
at 10-12°C
Open
1/4 hour before
Drink starting at
2011
Drink before
2013
Food and Wine Pairings
A déguster sur des charcuteries légères, des entrées, un crottin de Chavignol <br/>
Guide des Vins Gault & Millau
Rated estate (2012 guide): 5* Stars (Outstanding production)
About the estate:
"The estate produces about two-thirds white wine and one-third red wine from some 45 hectares, making it one of the region's largest estates. The Vacheron quartet also offers high-quality wines made from Sauvignon Blanc and Pinot Noir grapes grown using organic and biodynamic farming methods."
RVF - La Revue du Vin de France / Guide des Meilleurs Vins de France
Rated estate (2011 guide) 1*Star (Up-and-coming stars or high-quality winemakers producing wines of a good standard—you won’t be disappointed when you taste the wines from these estates)
About the estate:
“The first Sancerre estate certified for biodynamic farming, since 2006. Jean-Dominique Vacheron, who focuses primarily on viticulture, works alongside his cousin Jean-Laurent, an oenologist who cut his teeth at leading Burgundy estates. While their red Sancerres often draw attention, the highly ripe whites are no longer to be overlooked. They reveal a mineral character, with beautiful body in the powerful Les Romains cuvée, sourced from one of Sancerre’s finest and sunniest terroirs—an expression of flint-rich clay soils. Vinification takes place in wooden tanks, which softens the sometimes austere character that Sauvignon Blancs from flint soils can exhibit. The extraction and aging of the reds give them a certain rigidity in their youth, somewhat in the spirit of the wines from Domaine Trapet in Burgundy. In any case, they should be cellared for at least two to four years. The estate is closing in on its second star.”