his Saignée Rosé, somewhat rare to see in Champagne, is entirely pinot noir, with its deeper hue the result of 2 days of maceration on skins in stainless, where it remains for fermentation and full MLF (5% are done in foudre). Once in bottle this spent 30 months on lees, and was disgorged with 6g/L. Strawberry and raspberry jam, red apple, and dark cherry is riffed with fine tannin across the expansive palate, with some oxidative kisses on the saline finish.