Dumenil Brut Rosé Champagne 94pts

94 Points Decanter World Wine Awards

91 Points Wine & Spirits
The old vines referenced on the label are Meunier planted in 1956, providing the red wine (7 percent) that lends its color. It also lends a juicy raspberry and rhubarb flavor over the earthiness and subtle floral notes in the finish. For a rustic country pâté.

Wine Notes
Delightful fruitiness of rosé plus great harmony with lush roundness on the finish. The color is of a bright salmon pink hue with elegant small bubbles. Aromas of fresh strawberries and cherries. The palate offers elegance and structure of red fruit, pepper and freshness and a slight marzipan flavor. 12% Alc. Content. Pair with Strawberry & Chocolate Filled Crepes.

Made from 50% reserve wine, 7% of red wine from old vine Pinot Meunier (1956) with minimum 3 years aging in the cellar, Champagne Dumenil is produced from the best Premier Cru vineyards of Chigny-les-Roses. The small commune of Chigny-les-Roses sites on the slopes north of Montagne de Reims and just a few miles south of the Reims.

Champagne Dumenil was founded in 1874 by Mr. Elie and Cecile Dumenil. The family tradition has been passed on to the great-granddaughters of the founders, Mrs. Frédérique Poret-Rebeyrolle with her husband Mr. Hugues Poret. Both coming from winemaking families, Hugues is in charge of the vineyards and Frédérique is assisted by her mother with marketing and winemaking process. Dumenil Champagne is made with grapes coming from vines that belong to the family, 8 hectares totaling 45 parcels in only Premier Cru terroir: Chigny-les-Roses, Rilly-la-Montagne and Ludes.

The entire vineyard is manage according to the implementation of environment-friendly vine growing techniques called Sustainable Viticulture, which aim to limit interventions and to use natural products in order to no longer treat systematically in a preventive way but by taking into account sensibilities of the vines to disease.

Hand harvested on hillsides with selective and strict pruning. Only the cuvees (1st pressing) are selected. Full malolactic fermentation is completed for roundness and smoothness. Disgorgement is done 4-6 months prior to shipment and given a dosage of wine and cane sugar.