On the nose, the wine’s bouquet is lilting and luminous, with a wide spectrum dominated by an orange-red glow. This complexity becomes deeper and more somber in the finish, with hints of smoke and black cherry.

In the mouth, the wine has an assertive presence and is remarkably tactile, with creamy fleshiness and caressing intensity. The feeling of fullness stretches out and sustains the sappy, vibrant, crystalline note.”

60% Pinot Noir, 40% Chardonnay
Dosage: 6 to 7 g/L

Lobster, crab, caviar, foie gras, strawberries

Chilled at 10°C – 12°C

The 2002 Brut Rosé explodes from the glass with endless layers of huge, voluptuous fruit, A big, full-bodied wine, the 2002 is probably the most overly vinous, intense Rosé ever made by long-time Chef de Caves Richard Geoffroy. Layers of cool, insistent minerality balance the fruit beautifully on the crystalline, vivid finish. The 2002 will be nearly impossible to resist young, but take my word for it; the wine is extremely closed right now.

— Antonio Galloni

98/100 (October 2012)

The 2002 Rose was always going to be excellent coming from such an outstanding year. Having tried several bottles in 2014, 2015, and 2016, I have clearly enjoyed this Vintage far too early, nevertheless it was extremely enjoyable and had an incredible smooth, creamy, and fresh intensity. Strawberry, wild berries, orange, slightly citric, all come together early as you marble at the perfect bubbles and wine like darker tone. This iconic 2002 Vintage will be enjoyed for the next 20/30 years providing it is kept in ideal conditions and cellaring. A beautiful pairing was Seafood Risotto and French Oysters.

For dessert the pairing was with Chocolate Mousse and Wild Strawberries.

— Alex_Champagne

99/100 (January 2016)