2006 Piollot Champagne Rosé Extra Brut

Community Tasting Notes (5) Median Score: 92 points

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  4/4/2023 - DK Amateur wrote:

  A bit oxydised nose with faint hints of red fruit. Quite austere in the mouth. Good wine but a little more sweetness would have served it well.

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  2/25/2023 - forceberry wrote: 88 Points

  A rosé de maceration Champagne, 100% Pinot Noir. Whereas rosé Champagnes are normally macerated for a few hours hours for pale rosés and up to 48 hours for deep rosés, this wine has been macerated with the skins for 5-8 days (the amount of days differing quite much depending on the source, with most of the sources talking about maceration time of 5-6 days), making this basically a bubbly version of Rosé de Riceys. Aged in oak barrels before bottling. Aged sur lattes for four years. 12% alcohol, dosage 3 g/l.
  
  Strikingly deep, translucent cherry-red color with an evolved brick-red hue and a colorless rim. The nose feels somewhat pungent and a bit old with tertiary aromas of fermented strawberries, some savory meat stew tones, a little bit of leesy creaminess, light sweet notes of cherry marmalade, a hint of hoi sin and a touch of wood. The wine feels dry, crisp and rather evolved on the palate with a quite full body and somewhat tired flavors of ripe red fruits, some fermented strawberry tones, a little bit of stony minerality, light savory notes of hoi sin and meat stew, a hint of spicy Pinosity and a touch of developed syrupy character. The brisk, racy acidity and crisp, ample and persistent mousse lend the wine a lot of energy, even if the flavor department is lacking in it. There's also a tiniest tug of tannins on the gums. The long finish is ripe, complex and subtly grippy with a dry, broad and quite intense aftertaste of wizened raspberries and fermented strawberries, some savory notes of meat stew, a little bit of dry woody spice, light tart and bitter nuances of lingonberries, an oxidative hint of soy sauce and a touch of earth.
  
  Back in 2015 this was one of the most impressive saignée Champagnes I had tasted: big, burly and vinous - more like a light red wine with bubbles, boasting big body, lots of fruit and structure and a quite noticeable yet not overdone streak of oak. I expected the wine to age wonderfully, based on how the wine sported superb structure, fruit and oak - alas, it seems eight extra years were too much. I have no doubts the wine had aged and improved since my previous taste, but perhaps I should've waited two to four years instead of eight. This was still enjoyable, interesting and quite impressive in its own right, but there was no denying the fruit department had faded quite a bit and some oxidative notes of soy sauce, meat stew and hoi sin had settled in. It's a shame Piollot doesn't seem to make this kind of wine anymore - even though the wine doesn't seem to be able to age for +15 years, it was a stunner at around ten years of age!

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  1/31/2017 - massj Does not like this wine: 79 Points

  Pesante da bere, praticamente un lambrusco ostico

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  1/12/2015 - forceberry wrote: 96 Points

  Consistent with my previous tasting notes: this is one of the most impressive rosé Champagnes I've tasted. This is a polar opposite to those pale, delicate and refreshing rosé bubblies the market is flooded nowadays; this is almost like a Burgundy Pinot Noir with bubbles and piercing Champagne minerality. Massively big and concentrated, this is not a light and simple little rosé sparkler, but instead a food wine with muscle and sense of weight. Very much unlike any other Champagne, outpowering all the other rosés de maceration, yet not a Sparkling Shiraz or Lambrusco either. Really a spectacular odd bird.

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  5/15/2014 - forceberry wrote: 96 Points

  A rosé de maceration Champagne. Whereas rosé wines are normally macerated for 6 hours for pale rosés and up to 48 hours for deep rosés, this wine has been macerated with the skins for 5-8 days (the amount of days differing quite much depending on the source, with most of the sources talking about maceration time of 5-6 days)! Extra Brut means 3 g/l of RS here.
  
  My oh my, this is really deep red Champagne! I mean really. Red red. Not salmon red, but instead deeper red than any rosé wine I've ever seen before. Translucent, luminous, deep ruby red. Really rich, intense and powerful nose with sweet cherry marmalade aromas, pomegranate and attractively earthy Pinosity, with underlying nuances of purple fruits and vanilla blossom. With some air the wine gets a darker-toned streak of oak, bringing notes of chocolate and caramel to the mix. The wine is very intense, rich and complex on the palate with quite massive body for a Champagne. Rich flavors of ripe dark cherry, sweet raspberry and meaty umami, with understated nuances of brambly blackberry, sour cherry, some peppery spice, light notes of floral complexity, a hint of aged Pinot Noir leathery character and a touch of bitter dark chocolate. Tremendous structure and wonderful balance due to the very low dosage, rather high acidity and very balanced, persistent and pleasant mousse. The finish is as intense and powerful as the midpalate with rich flavors of ripe dark cherry, allspice, umami, some spicy oak aromatics and a hint of something like blackberry jam but without any sweetness. The aftertaste is incredibly complex, long and characterful.
  
  Normally I'm not a big fan of rosé wines and neither do I love wines with obvious oak influence. And despite these premises, this wine is a real jackpot! Probably it might have something to do with that I've never ever had a wine like this before - this is not as much a Rosé Champagne as much as it is a Burgundy Pinot Noir with bubbles! This is like a sparkling red wine, but nothing like a Lambrusco or a Sparkling Shiraz, which are the better known examples of the style. This is a wine that is not really a rosé, yet it is not yet a red wine, but it still shows that focus and intensity of great Extra Brut Champagnes. Probably the most accurate parallel I can conjure is that this is like a Rosé des Riceys with bubbles. These massive, complex rosé wines are not that well-known, but their similarity to this wine is not that far-fetched, given that both of these wines come from the remote Champagne region of Aube. By far one of the most interesting and impressive rosé Champagnes I have ever had. Tremendous value at 50€.

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