Vouette et Sorbee Champagne Rose Brut Nature Saignee de Sorbee ['22 Base] NV CM10 which is how a Blanc

which is how a Blanc de Noirs ends up with this much depth without losing its nerve

and double distills in a copper alembic still

saline - this is Arnot-Roberts' Chablisien wager

and you have a wine working at the very top of the appellation

Vouette et Sorbee Champagne Rose Brut Nature Saignee de Sorbee ['22 Base] NV CM10 which is how a BlancMost ros Champagne is made by blending a splash of red wine into white. This one is made the harder way: Gautherot ferments whole clusters of Pinot Noir from the Sorbe plot and bleeds off the pink juice, which gives the wine real depth of color and real grip. It is farmed biodynamically in Buxieres sur Arce, in the far south of Champagne, and bottled brut nature with no dosage at all. The result is closer to a sparkling red fruited wine than to