Description
What to expect
“The aspiration for Blason Ros is an elegant colour and fruity style, created with red wine of fruity aromas, strong colour and soft tannin. Perrier-Jout has been making ros since 1959 and is currently increasing its production, though only makes it in vintages in which the red wine is of sufficient quality. A wine of medium-salmon hue and primary strawberry, raspberry and even persimmon fruit. Acidity and dosage are evenly married, though firm, grainy tannins lend grip, dusty dryness and texture to the finish.”
Tyson Stelzer – The Champagne Guide 2018-2019
Technical Details
50% pinot noir, 25% meunier, 25% chardonnay; Grand Brut base with 15% red wine from Vincelles and Les Riceys; 15% reserves up to 10 years of age; DIAM closure; 200,000 bottles
About the house
Perrier-Jout was founded in 1811 by Pierre-Nicolas-Marie Perrier, who added the maiden name of his wife, Adele Jout, to create the house. Established in the heart of pernay, Perrier-Jout quickly began to build an international following from its success in exporting to foreign markets. Early entry to the UK (1815) meant that by 1847 exports represented nearly ninety per cent of House sales.
This European success allowed the family to increase their vineyard holdings, hand-picking land in the grand cru villages of A, Avize, Cramant, Mailly. When replanting vines they focused on chardonnay, bringing the lightness to the Perrier-Jout wines which is still a characteristic of the wines today.
Food suggestion
The Maison suggests pairing their Blason Ros with fresh seafood dishes like sashimi or briny caviar which stand up well to the wine’s fruity start, buttery finish and richness of the tipple.
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