Champagne Mailly Grand Cru Brut Rosé NV
- Crisp, fine
The only thing fancier than Champagne? Pink Champagne!
Like most wines from Mailly, this is pinot noir dominant. Unusually for a bubbly rosé, though, the colour comes from extended maceration on skins, rather than adding red wine to the clear juice.
The result is a beautifully floral nose, with kirsch-like raspberries and citrus on the palate. Like most Champagne, it’s hella versatile too. The winery themselves say, “Whether on the terrace in summer or by a roaring hearth in winter, Rosé de Mailly is absolutely de rigueur!” The extra fruitiness means it’s very complete by itself, but also that you can get away with even richer food pairings like Jamon Iberico, or venison with cranberries.
It may be pink, but it’s as serious a wine as they come.
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- Pinot Noir, Chardonnay
- Serving Temp.
From the producer
Luscious meringue-like hints of sweetness highlighted by subtle floral notes with just the faintest whiff of spring – add a refined, red-fruit driven bouquet and you have all the hallmarks of a masterfully macerated rosé. On the palate the wine is wonderfully plush, with kirsch-like notes of raspberries intermixed with juicy citrus adding verve and layers of depth.
Hand-picked fruit, sorted on a triage table, de-stemmed and crushed. Maceration for roughly 24h. Alcoholic fermentation at 15° and malolactic in temperature-controlled stainless-steel tanks. Ageing on laths in traditional chalk cellars. This is a saignée rosé made from old vine plantings of Pinot Noir, with just a touch of Chardonnay and Pinot Noir red wine for the sake of lightness, brightness and balance.
Since 1929, the workers of the Mailly Grand Cru estate have produced rare and elegant champagnes from a unique soil classified as Grand Cru. The vineyard is located in Mailly Champagne, one of the 17 Grand Cru of the Champagne area (which counts 319 “crus” or vine-villages. Mailly Grand Cru is the property of 80 vine-owners and covers 160 acres (70 ha) situated on the northern slope of the “Grande Montagne de Reims” and is classified one hundred percent Grand Cru, the top of the range.
Champagne is not generic sparkling wine, it's a region. There I said it. Get it right people. The reason the French get their lingerie in a twizzle when we call Trilogy 'Champoyne' is the history, the money and the angst that have all gone into making Champagne what it is today: a bureaucratic, strictly controlled, marketing-driven behemoth, that still manages to pump out some of the world's finest and most consistent wines. Adding bubbles to wine was a masterstroke of genius, and makes wine from marginal regions not only palatable, but unique and eminently desirable. But it's the way the grapes are grown, the land they're grown in, and the way the bubbles are generated that makes traditional method sparkling (which all Champagne is) special. There will always be alternatives, but none have the history and marketing power of the luxury Champagne powerhouses. You're not buying wine; you're buying a brand name. And that's ok.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Lime and cumin chargrilled chicken with mango chilli salsa
- 1 cup basil leaves
- 1 large Coles RSPCA Approved whole chicken, cut into 4 pieces
- 1 tbsp cumin seeds, toasted
- 2 garlic cloves, crushed
- Juice of 1 lime
- Grated zest of 2 limes
- 2 mangoes, sliced
- 1 cup mint leaves
- 1 tbsp olive oil
- 1 long red chilli, thinly sliced
- 1/4 tsp salt
- Preheat oven to 210°C or 190°C fan. Use a mortar and pestle to pound garlic, cumin seeds and salt until a coarse paste forms. Stir in lime zest, lime juice and oil. Rub all over chicken.
- Preheat an ovenproof chargrill pan on high. Cook the chicken, skin-side down until charred. Turn and cook for 1 min to seal. Place pan in oven and bake for 30 mins.
- Combine the mango, chilli, basil and mint in a bowl. Cut the chicken into smaller pieces and transfer to a platter. Drizzle over the pan juices and serve with the salsa.