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NV Vilmart et Cie Grand Cellier Rubis Premier Cru Rose Brut
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93 Points | Stephen Tanzer's IWC - December 2010

($76; 90% pinot noir and 10% chardonnay; a 50/50 blend of 2007 and 2006 juice):  Orange-pink.  Musky, smoky redcurrant and cherry aromas, with bright blood orange and mineral notes adding lift.  Densely packed and powerful, offering chewy red fruit flavors and a sexy vanilla quality on the back half.  In a powerful mold but graceful as well, with excellent finishing punch and lingering floral and spice nuances.  This would work well with strongly flavored seafood or poultry dishes.  Fifteen percent of the pinot noir in this blend was added as still wine, hence its vinous character.    (Terry Theise Estate Selections, imported by Michael Skurnik Wines, Syosset, NY)

91 Points | Wine Spectator

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About Champagne

Champagne-making is the highly refined art of blending base wines into a whole that is greater than the sum of its parts. These component wines come from different grape varieties (the white grape Chardonnay and the red varieties Pinot Noir and Pinot Meunier) and from different villages and vineyards. And because only four or five harvests per decade...
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