Dear *|FNAME|*,

Everyone should have this 100% Pinot Noir Brut Rosé de Saignée from Drappier on their tables this season. A rare type of rosé Champagne, Pinot Noir grapes are macerated and kept on their skins for three days to extract colour, flavour and tannin before being pressed. The result is a powerful, complex, floral and red-fruited Champagne that pairs well with everything from salmon blinis to steak.

Founded in 1708, Drappier is based in the Aube – ‘the promised land for rebels’ (Jon Bonné). It’s closer to Burgundy than it is to Epernay, the capital of Champagne, and theirs soils, mindset and farming philosophy have always been more Burgundian than their Champagne counterparts in the north.

It’s here in the Aube that Drappier pioneered organic farming and became the first Champagne house to be declared carbon neutral. They are also known for very low dosage and lower-than-average sulphur levels. Find out more about their philosophy and watch them plough the fields with their two horses, Aster and Idaho.

Ever at the forefront, Drappier continues to experiment with ageing wine under the sea and using heritage varieties such Petit Meslier, Arbanne, Pinot Gris (aka Fromanteau) and Pinot Blanc (aka Blanc Vrai). View all of their Champagnes here.

Reply to this email or visit our website to place your order online.

Tasting notes

Drappier Rosé de Saignée NV

'This tightly knit rosé is satiny in texture, with sleek acidity and a subtle, sanguine thread enmeshed with flavors of steeped raspberry, dried thyme, raw almond and candied kumquat. Try this with wild salmon.' – Alison Napjus, Wine Spectator, 92/100

'The latest rendition of Drappier's emblematic NV Brut Rosé de Saignée is performing well, bursting from the glass with notes of red berries, plums, orange oil and ripe orchard fruit. Medium to full-bodied, fleshy and textural, it’s vinous and enveloping, with a generous core of fruit, succulent acids and a saline finish.' – William Kelley, Wine Advocate, 90/100

'A 100% Pinot Noir rosé sourced from vineyards in the Côte des Bar, the characteristic pink colour is gained by macerating the grapes for three days, rather than the more typical blending of red and white wines. This is a classy pink Champagne with a lovely aroma of hedgerow fruits. In the mouth, very fresh acidity supports light flavours of red fruit, apple and lemon, while a touch of dough brings depth and complexity to the finish. Dosage is around 6g/l.' – James Button, Decanter, 90/100

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