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Mint and baking spices lead the way
Its complexity is enhanced by a lovely textural quality
Patrick's hottest vineyard is usually the first to be harvested
Overall a wine that is wild yeast-fermented
The wine was aged for 18 months in seasoned (60%) and 1-3 year-old (40%) French oak puncheons and hogsheads
Champagne Vincent Couche Rose Desir Extra Brut NV Prosecco Mint and baking spices leadThis is the second cuve of Vincent's NV Ros Dsir I tried. The blend is 99% Pinot Noir and 1% Chardonnay, with 4g of dosage, making it extra brut rather than brut nature. It boasts a strong cherry fragrance and flavour, as well as an almost meaty flavour that works well with the balance. Spiced red plum, cinnamon sprinkle, and a tremendous pitch of acidic, bitter citrous finish accompany this outstanding concentration. A serious sparkling ros that is
US$ 10000.00
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