Jean Vesselle Brut Rosé de Saignée á Bouzy Champagne 75 cl.

Brut Rosé from Jean Vesselle is made from 100% Pinot Noir grapes harvested in the Bouzy area. Immediately after picking, the red grapes are crushed, and the skins remain in contact with the must for 36 to 48 hours. After that, the pink must is allowed to drain on its own without pressing into fermentation tanks (Rosé de saignée – or bleeding wine as it’s called in French), where it ferments without the skins. If the result is not entirely satisfactory in some vintages, Champagne allows for a small amount of red wine to be added (especially in Bouzy, where Pinot Noir is excellent). The wine is initially much redder when fermentation is complete, but the subsequent bottle fermentation of the champagne for 2 ½–3 years “steals” some of the color. The wine is dosed with 9 g sugar/liter during disgorgement.

Brut Rosé is a typical champagne for meals or at least festive occasions where light snacks, tapas, or similar can be served. On the nose, it offers immediate aromas of red berries. The taste is fairly crisp and harmonious, with notes of cherry and strawberry. It is a concentrated champagne with plenty of fruit character and a good bite, making it versatile for dishes like salmon, fish, and even meat with light sauces. It is also suitable as an aperitif.

Compared to the millions of bottles produced annually by the large champagne houses, Jean Vesselle’s annual production of approximately 100,000 bottles is modest. As is often the case, a small amount can be excellent, and among champagne connoisseurs, the family business Jean Vesselle is considered one of the most skilled “Récoltants-manipulants,” a producer who vinifies their own grapes instead of selling them to a larger house.

Located in the town of Bouzy, which is especially known for the quality of its Pinot Noir grapes, Jean Vesselle was, up until the early 20th century, primarily known for producing excellent red wines from Pinot Noir, while the other grapes, Chardonnay and Pinot Meunier, were sold to larger producers.

Like many other Champagne producers, Vesselle saw that all the vineyards not destroyed by the Phylloxera vine pest at the end of the 19th century were instead wiped out by World War I battles. All the vineyards were replanted in 1921, but the economic situation made it impossible to sell the grapes, so Jean Vesselle’s grandfather began making champagne himself. Jean’s father continued the production of champagne but sold about 30-60% of the grapes. It wasn’t until Jean took over the company that it was decided to use the entire grape production, a practice that has continued since.

Since Jean Vesselle’s death in the mid-1990s, his daughter Delphine and her husband David have taken the helm. With great skill, they have developed Champagne Jean Vesselle together, and their champagnes are highly regarded and offer excellent value for money. The company’s current 15 hectares of vineyards are exclusively planted with Pinot Noir (90%) and Chardonnay.