Besserat de Bellefon "Cuvee des Moines" Brut Rosé Champagne
Boysenberry and yellow peach fruit is ripe and tangy in this floral rosé, framed by juicy acidity and a lively bead, while chalk and smoke notes underscore the salted almond, lemon meringue pie and candied ginger accents that show on the finish. (AN)
Nicely captured red fruits amid pastry and subtly toasty autolysis. The palate delivers lemon citrus flavors in a fresh, crisp acid frame with decent balance and a red fruit finish. Drink now.
Robert Parker's Wine Advocate
Based on 2012 and 20% reserve wines, the NV Brut Rosé Cuvée des Moines is a blend of 45% Meunier, 25% Pinot Noir and 30% Chardonnay. Disgorged in September 2015, this is a very delicately blended Rosé with good intensity and structure. Besserat Bellefon produces a range of pure, fresh, lean and elegant low-pressure wines that do not undergo malolactic fermentation. Their delicate chalkiness and vinous quality, make these first-class Champagnes to be served as aperitifs and with fish or seafood. (SR)
Bright orange. Musky red berry and orange pith aromas show good clarity and a hint of chalkiness. Dry and taut on the palate, offering bitter citrus fruit and redcurrant qualities and a touch of tarragon. Closes tight and firm, with good cut and repeating bitterness. (JR)
With its orange-pink color, this rosé is showing the good results of nearly a year’s bottle age. That has filled out the fresh red fruits and given the lively texture a touch of toast. It is drier than it used to be, a structured and ripe wine that is ready to drink. As with its white counterpart, this Cuvée de Moins Brut is designed as a food wine. (RV)
The Champagnes of Besserat de Bellefon are unique in that they are made at only 4.5 atmospheres of pressure across the range rather than the standard 6. These Champagnes are made specifically to be paired with food. The rosé is dry and elegant, but still has a lot of flavor, and would make an excellent partner to salmon or trout. (Gary Westby, K&L Champagne buyer)