Rene Geoffroy Champagne 1er Cru Brut Rose de Saignee NV Lettie Teague WSJ On Wine and roasted hazelnuts

and roasted hazelnuts

this is an elegant and mineral driven Champagne that offers amazing value

sweet mushrooms

a unique aging and blending process to preserve the heritage of Stitzel-Weller Distillery by blending bourbon of various ages

Rene Geoffroy Champagne 1er Cru Brut Rose de Saignee NV Lettie Teague WSJ On Wine and roasted hazelnutsSaigne in Champagne is a bit different term than how it is used elsewhere. Essentially it refers to ros that is made by direct skin contact as opposed to adding finished red wine to the white bubbles. Jean Baptiste does not hold back when he makes his Saigne. This is 100% Pinot Noir that spends 2 to 3 days macerating with the skins prior to being pressed and finishing fermentation. After a long, 54 months of aging on the lees the wine is disgorged.