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Bouvet Brut Rose Excellence 750ml  
Sku: 1015804
Bouvet Rosé Brut exhibits a brilliant, delicate salmon-pink color punctuated by fine, pinpoint bubbles which suggest the wine's fresh, raspberry and cassis fragrance. On the palate it is very d ...more
3 day lead-time required to confirm availability Why?
Product Rating
Product Information
Country: France
Region: Loire
Sub-Region: Anjou-Saumur
Appellation: Saumur
Grape Varietal: Cabernet Franc
Type: Sparkling
  Bottle Price: $16.59
Sale Price: $14.29


  17% discount on 12 bottles for $164.28 ($13.69/bottle)

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Bouvet Rosé Brut exhibits a brilliant, delicate salmon-pink color punctuated by fine, pinpoint bubbles which suggest the wine's fresh, raspberry and cassis fragrance. On the palate it is very dry and crisp, with plump, succulent red fruit flavors offset by subtle earthy notes and a lovely generosity on the clean, persistent finish.
Wine maker notes
Bouvet Rosé Brut is the companion cuvée to Bouvet Signature Brut, and is produced from vineyards lying on gravelly clay and limestone soils in and around the Saumur area which are extremely well-suited to the Cabernet Franc and Groslot vine varieties. Grapes for this cuvée are selected from the best growers of the area and acquired as fruit to be pressed at Bouvet-Ladubay's facilities. Color is imparted via "rapid cuvaison," a brief, delicate maceration on the skins, followed by a temperature-controlled fermentation in stainless steel tanks, to preserve the fresh fruit delicacy of the wine. Bouvet's experienced blenders assemble the cuvée from wines according to the balance, freshness and fruit intensity each contributes to the whole. The second fermentation of the still wine is carried out according to the traditional method developed by the champenois, in the bottle, following the addition of a small amount of sugar and yeast. The transformation from still wine to sparkling takes place in Bouvet-Ladubay's cool, moist cellars, where the bottles are automatically riddled on computer-calibrated "gyropallets," which duplicate the hand-riddling process in a slightly shorter span of time. and the traditional methods, tempered by the most advanced technological equipment available, are subjected to rigorously exacting standards of quality and consistency.

Technical notes
GRAPE VARIETY: 90% Cabernet Franc 10% Groslot MAXIMUM YIELD: 50 hl/ha (225 cases/acre) MINIMUM ALCOHOL: 9.5% MINIMUM SUGAR: 162 grams

Producer
Bruno Paillard was born in Reims in 1953. His lineage of brokers and growers in the two Grands Crus villages of Bouzy and Verzenay dates back to 1704. Following in the family’s foot steps, he starts working as a broker in 1975 acquiring a deep and extensive knowledgeof Champagne. But after 6 years, he is taken by the overwhelming desire to create a different Champagne: one that would go beyond what existed in terms of purity and elegance. We are in January 1981, Bruno Paillard is 27 years old, and with nothing but his will – no vineyards, no money – he sells his old Jaguar that had become a collector item to provide his company with a starting capital of 50 000 francs (15 000 Euros). Madness! Nonsense! In a region that hasn’t seen a new house in nearly a century, the mood is rather conservative. But nothing can stop the dream of this pioneer of Champagne. Bruno Paillard creates his Champagnes in a rented cellar with carefully selected grapes from independent growers. After 3 years of working like an alchemist, improving his know how, he finally reaches the style of his dreams. In 1984, Bruno Paillard invents the first totally “ground level” cellar. This brand new concept allows an extremely strict control of temperatures, lighting and humidity. And soon, the very personal style of his wines seduces. Bruno Paillard Champagnes are first recognized by the English Press as some of the best wines of the region. In 1988, the famous critic Hugh Johnson defines the house as “A Small but Prestigious Young ChampagneHouse With Excellent Silky Vintages and Non Vintages!” In 1990, Bruno Paillard draws the current winery with his architect Jacques Blehaut: a state of the art structure with stainless steel, glass and wood symbolizing the 3 noble vessels of Champagne. Revolutionary, this new cellar combines the traditional know how with the newest qualitative techniques. In 1994, Bruno Paillard purchases his first vineyard: 3 hectares in Oger, a beautiful Grand Cru of the Cote des Blancs. Now, the vineyards of the house cover 32 hectares – half of the production needs – including 12 hectares of Grand Crus : Oger, Le Mesnil, Bouzy,Verzenay. The remaining half are today still purchased to the same independent growers families since the early 80’s. In January 2007 his daughter Alice, one of four children, decided to join and continue the BP family adventure. Starting in the vineyards and then in the cellar for the first year, following with export development, Alice is now a shareholder and co manages the House withher father. Today Bruno Paillard Champagne produces 4 to 500 000 bottles a year and export 75% of this wines through 40 different countries – mostly to Europe, Asia and Northern America. Wherever they are represented, the Champagnes of Bruno Paillard are exclusively sold through traditional outlets such as restaurants and fine wine stores. This selective distribution is a guarantee of quality for the client thanks to the good care of sommeliers and fine wine merchants.

 
 
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