CHANDON BRUT ROSE NV

Chandon Australia – Chandon Brut Rosé

Chandon Rosé is our little ode to the fruit that calls Australia home, and it sings thanks to the careful blending of wines from the Yarra Valley, Strathbogie Ranges and the Whitlands Plateau. Up here, the cool climate helps our Pinot Noir vines thrive, and that elegant, rose-petal pink hue is our secret little love letter to one of Australia’s favourite red grapes. This bottle is layered with the refreshing flavours of redcurrant, cherry sorbet and pink grapefruit zest alongside delightfully dry notes of hazelnut and biscuit. To bring out their natural, vibrant flavours, the vines enjoy breathing the cool, mountain air of Victoria’s high country – but then again, don’t we all. It’s what gives the Chandon Rosé its refreshingly unique personality.

VARIETIES: Pinot Noir
REGION: YarraValley, Australia
AGEING: –
GUARDING POTENTIAL: Enjoy now or will cellar well up to 2 – 3 years
SERVE: Serve at 6 – 8ºC
FITS TO: Try with fresh seafood or a charcuterie board with cured meats and Yarra Valley cheeses. Chandon Rosé is perfect for an apéritif with friends, summer lunches and barbecues.

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Chandon Brut Rosé | Range | Chandon Australia – LVMH

In the early 1980’s, John Wright, already instrumental in establishing CHANDON in California, and Philippe Coulon identified Australia as the next stop on the brand’s journey, with a potential domestic and Asian market. They found a site, in 1986, for CHANDON Australia in the Yarra Valley, Victoria, and tasked legendary winemaker Tony Jordan with producing there.

The Original. The first wine ever made at CHANDON Australia. A deliciously soft, fresh and creamy wine with incredible length and finesse. A showcase of our viticulture, heritage and know-how.

1. Harvest early February to late March. Grapes are pressed to juice. 2. The juice is inoculated with cultured yeast. Primary fermentation occurs in stainless steel tanks with a few select parcels fermented in oak vessels for greater complexity.

3. In May, assemblage occurs which involves blending a combination of new base wines with reserve wines from previous years.

4. The second fermentation occurs in the bottle and the ageing process beings. The wine will spend a minimum of 12 months on yeast lees.

5. Individual bottles are then riddled and disgorged. A small amount of dosage liqueur is added. After 3 months bottle age the wine is ready!