Henri Champliau
Brut Rosé
Henri Champliau
Brut Rosé
Henri Champliau is a family-owned sparkling wine producer in Mercurey, located in the heart of the Côte Chalonnaise region of Burgundy. The company was founded by Alexandre Graffard in 2016, who named the winery after his grandfather, who held deep admiration for the terroir and craftsmanship of Burgundy.
Operating as a négociant, Alexandre believes it’s all about sourcing and works directly with his growers to obtain high-quality grapes. “No middleman,” says Alexandre , “I want to be the first person to select the grapes and I take all the best sources I can find.” Henri Champliau produces both Charmat-method wines and traditional method Crémant de Bourgogne.
Crémant de Bourgogne Brut Rosé is produced with Pinot Noir and small percentages of Chardonnay and Gamay, vinified separately in small lots before assemblage and 15 months of aging sur latte. Only three percent of still red wine is blended in to achieve a pale pink color. “Most Crémant de Bourgogne Rosé is darker than mine,” says Alexandre, “I want mine to have the proper color of rosé.”
Tasting Notes
The aroma and flavor of Brut Rosé is driven by Pinot Noir, which brings strength and complexity to the cuvée, while Chardonnay and Gamay provide freshness and precision. Fifteen months aging sur lattes contributes richness and texture to this high-quality example of Crémant de Bourgogne Rosé.
Food Pairing
Crémant de Bourgogne Rosé based on red grapes such as this one can be an excellent partner to meatier dark fish such as grilled salmon or seared Ahi tuna. Sushi and sashimi are brilliant when paired with Henri Champliau Crémant de Bourgogne Rosé as are dishes with root vegetables, mushrooms, and eggplant.
Henri Champliau is a family-owned sparkling wine producer in Mercurey, located in the heart of the Côte Chalonnaise region of Burgundy. The company was founded by Alexandre Graffard in 2016, who named the winery after his grandfather, who held deep admiration for the terroir and craftsmanship of Burgundy.
Operating as a négociant, Alexandre believes it’s all about sourcing and works directly with his growers to obtain high-quality grapes. “No middleman,” says Alexandre , “I want to be the first person to select the grapes and I take all the best sources I can find.” Henri Champliau produces both Charmat-method wines and traditional method Crémant de Bourgogne.
Crémant de Bourgogne Brut Rosé is produced with Pinot Noir and small percentages of Chardonnay and Gamay, vinified separately in small lots before assemblage and 15 months of aging sur latte. Only three percent of still red wine is blended in to achieve a pale pink color. “Most Crémant de Bourgogne Rosé is darker than mine,” says Alexandre, “I want mine to have the proper color of rosé.”
Tasting Notes
The aroma and flavor of Brut Rosé is driven by Pinot Noir, which brings strength and complexity to the cuvée, while Chardonnay and Gamay provide freshness and precision. Fifteen months aging sur lattes contributes richness and texture to this high-quality example of Crémant de Bourgogne Rosé.
Food Pairing
Crémant de Bourgogne Rosé based on red grapes such as this one can be an excellent partner to meatier dark fish such as grilled salmon or seared Ahi tuna. Sushi and sashimi are brilliant when paired with Henri Champliau Crémant de Bourgogne Rosé as are dishes with root vegetables, mushrooms, and eggplant.
Brand Materials
