Champagne Devaux D Rosé NV
- Crisp, fine
Champagne Devaux’s D Rosé has been given a little more oomph than you might expect with a blend of 55% pinot noir and 45% chardonnay. So you get all the highlights of rosé Champagne like the salmon pink colour, strawberry and raspberry fruit notes, floral aromas and an elegant mousse. There’s just a bit of something extra there, a savoury and earthy note that brings more depth to the wine. The wine has a minimum of five years of ageing and is a Champagne that works well as a food wine in addition to its usual function as an aperitif. It’ll pair perfectly with mains such as Moreton Bay bugs or desserts such as red-fruited sorbets. So versatile and so delicious!
“Equal parts of first press (free-run) juice of chardonnay and pinot noir, plus the addition of 10% pinot noir red wine, the wine then spending a minimum of five years on lees. It’s a juicy style, with wild strawberry nuances, and has impressive balance and length.”
Full price $100.00 from the producer.
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- Alcohol by Vol.
- Bottle Vol
- Blend Info
- 55% Pinot Noir 45% Chardonnay
- Serving Temp.
Champagne is not generic sparkling wine, it's a region. There I said it. Get it right people. The reason the French get their lingerie in a twizzle when we call Trilogy 'Champoyne' is the history, the money and the angst that have all gone into making Champagne what it is today: a bureaucratic, strictly controlled, marketing-driven behemoth, that still manages to pump out some of the world's finest and most consistent wines. Adding bubbles to wine was a masterstroke of genius, and makes wine from marginal regions not only palatable, but unique and eminently desirable. But it's the way the grapes are grown, the land they're grown in, and the way the bubbles are generated that makes traditional method sparkling (which all Champagne is) special. There will always be alternatives, but none have the history and marketing power of the luxury Champagne powerhouses. You're not buying wine; you're buying a brand name. And that's ok.