"Bright orange. Aromas of blood orange, dried rose, allspice and minerals, with a subtle note of anise. Juicy and precise, with very good depth to its spicy red berry and citrus pith flavors. Finishes smooth and long, with excellent clarity and lingering spiciness."
Stephen Tanzer's International Wine Cellar (Josh Raynolds, December 2011), 91 pts
Go To Roland Champion Champagne Brut Rose Grand Cru
"This rosé exhibits a lovely salmon color with layered flavors of dried red fruit, grilled nuts, and yeast notes. A blend of 40% Pinot Noir, 40% Pinot Meunier, and 20% Chardonnay from two vintages, it is rich and creamy on the palate, with layers of yeast and dried red berry fruit flavors and a long refined finish."
I-WineReview.com (December 2011), 91 pts
Go To Roland Champion Champagne Brut Rose Grand Cru
"Elegant and well-meshed, this blends delicate acidity with subtle notes of ripe cherry, strawberry and blackberry fruit accompanied by hints of walnut, bread dough and spice. Shows a lovely, mineral-tinged finish. Drink now through 2017. 150 cases made. –AN"
Wine Spectator (November 15th 2012), 91 pts
Go To Roland Champion Champagne Brut Rose Grand Cru
Wine Spectator (Web Only 2011), 91 pts
Go To Roland Champion Champagne Brut Rose Grand Cru
"Eye of the partridge color. With a bouquet that evokes leesy hints of red cherry and berry with a touch of stone fruit, this is a finely sculpted wine, beautifully balanced with rich flavors of cherry, shortbread,and a hint of honeyed apricot. A rosé Champagne that’s complex and dry with good palate depth and length. A blend of 20% Chardonnay, 40% Pinot Noir, and 40% Pinot Meunier; 7-85% of the juice is red wine (Pinot Noir) from 2013 vintage of Coteaux Champenois Rouge from the village of Verneuil. 3+ years on the lees."
- I-WineReview (Champagne: Diversity and Change, January 2020), 92 pts
Champion is a small grower in Chouilly, in the Cotes des Blancs, an area known for fantastic chardonnay. This rosé — of which he makes only about 330 cases — includes 10 percent red wines (pinot noir, pinot meunier) to give it a pale, salmonlike color and a beguiling palate of cranberries, strawberries and currants. Wow. And yum."
Washington Post (David McIntyre, Dec 20th 2011), ***
