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Wolfberger Cremant d Alsace Rose Brut is 100 % Pinot Noir.
The wines from Alsace date back to 589 A.D., but Cremant d’Alsace has more recent beginnings, starting in 1900. Dopff au Moulin (founded in 1574) was the first to produce Cremant d’Alsace in the Method Champenoise style. Cremant d’Alsace received AOC status for sparkling wine in 1976. Two types of Cremant are produced today, resulting in about 2.5 million+ cases of Cremant d’Alsace production annually:
- Cremant d’Alsace, Brut – represents the majority of Cremant d' Alsace production. Uses Pinot Blanc, Pinot Gris, Pinot Noir, Riesling, Auxerrois, and Chardonnay.
- Cremant d’Alsace, Brut Rosé – much rarer, as it is 100% Pinot Noir only.
Wolfberger's Cremant d'Alsace Rose Brut displays a lovely delicate salmon color with active, small bubbles. Round and full-bodied, this Cremant Rose displays beautiful watermelon and strawberry aromas cascading in a smooth finish. A minimum of 15 months bottle aging before disgorging ensures ripeness.
Roland Champion Champagne Special Club Grand Cru is made from Chardonnay.
The 'Special Club' designation is one of the most prestigious in Champagne, reserved exclusively for the finest vintages from member growers of the Club Trésors de Champagne. Each Special Club wine undergoes rigorous peer tasting and must meet exceptional quality standards before receiving the coveted Special Club label.
Roland Champion's Grand Cru Special Club comes from the finest Chardonnay parcels in the Côte des Blancs. Generous aromas of sun-ripened green apple, peach, nougat, and white chocolate layered with fresh lemon and grilled citrus. On the palate, rich and creamy with lively, fine-beaded mousse. Bright notes of grapefruit, lime, and toasted nuts lead to a long, round finish accented by toasted brioche, white flowers, and pronounced chalky minerality. Elegant and structured with excellent aging potential.
A collector's Champagne, perfect for special celebrations or paired with fine cuisine such as lobster, truffle dishes, or aged Comté cheese.
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