Description & elaboration
The LES VAUDAYANTS ROSE N°23 cuvée by Georges Remy is a rosé champagne from the Grand Cru terroir of Bouzy. It is a champagne with notes of pomegranate, blood citrus, and gentle spices, with beautiful aromatic precision. On the palate, the vinous, silky texture naturally lends itself to pairings with roasted meats. Crafted without additives and produced in just 1,415 bottles, this confidential rosé reflects the commitment of this exceptional artisan winemaker.
The Terroir
The estate spans a Grand Cru-classified sector of the Montagne de Reims. The south-facing slopes encourage early and consistent grape ripening. The subsoil consists of Campanian chalk, a porous sedimentary rock that stores winter rainfall and releases it through capillary action during dry summer spells.
Ploughing the soil, practised rigorously since 2012, buries organic matter and encourages roots to reach deep into the ground to draw up minerals. The estate maintains a viticulture certified Organic Agriculture by Ecocert, guaranteeing the absence of synthetic pesticides and promoting beneficial microfauna between the rows.
The eponymous plot benefits from a microclimate conducive to early ripening. The old vines, with their naturally limited yields, concentrate aromatic precursors within the berries.
The vinification
The blend is based on 100% Pinot Noir. The main must, vinified in the style of a Blanc de Pinots Noirs, is tinted by the addition of 5% still red wine from the Coteaux Champenois appellation, sourced from the same harvesting village.
Alcoholic fermentation is initiated by indigenous yeasts (yeasts naturally present on the grapes) in oak barrels of 228 and 500 litres. Extended lees ageing takes place in these vessels, gradually softening the structure over time. Malolactic fermentation is carried out in full, rounding out the cuvée's acidic profile.
Bottling took place in July 2024 with a proportion of reserve wines. Disgorgement will be carried out manually after ageing, with a very low addition of total SO2.
The 2023 vintage
The 2023 growing season unfolded under contrasting weather conditions. A mild winter triggered rapid spring growth, while regular rainfall replenished the chalk water table ahead of flowering.
The summer alternated between heatwaves and humid spells. Biodynamic preparations kept disease pressure on the bunches under control. A dry wind in late August refreshed the foliage and accelerated véraison.
The grape skins thickened, reaching an optimal sugar-acidity balance at the time of the control samplings. Harvest dates were staggered to separate the juices according to their ripeness.
The grapes intended for the white base wine were harvested on 12 September at a potential of 10.5 degrees. The bunches reserved for the red wine were left on the vine until 19 September, to ensure the complete ripeness of the seeds and avoid any vegetal astringency during maceration.
Tasting notes
Appearance
The colour is a salmon hue with copper highlights imparted by the proportion of red wine.
Nose
On the nose, oxygenation reveals notes of strawberry and spice complemented by brioche nuances.
Palate
On the palate, the wine unfolds a vinous, silky texture, lingering with a persistent salivation.
Pairing suggestions
- Aged comté gougères
- Iberian bellota ham
- Wild salmon toasts
- Roast squab with thyme
- Pink duck breast
- Pan-fried veal fillet
- Fully ripened Chaource
- Thin raspberry tart
- Fresh strawberry soup
The Plus de Bulles expert's opinion
Why I love it
What moves me about this rosé is its luscious, mouth-filling texture evoking crisp red berries. I was captivated by its saline finish and delicate bubbles underpinning a remarkable mineral tension.
My recommendation
Serve it at 9–11 °C in a wine glass to release its complexity. It will pair beautifully with beef carpaccio or a raspberry dessert.
Advice
How to store this champagne?
Plus de Bulles ships this bottle (75 cl) in reinforced cartons specially designed for champagne transport. Once received, store it horizontally to keep the cork hydrated in contact with the wine. Ideally in a cellar; otherwise, in a cool, not too dry place at a stable temperature.
Ageing potential
The LES VAUDAYANTS ROSE N°23 by Georges Remy offers harmonious development in the cellar, with an ageing potential of approximately 3 to 5 years.
- Until 2027: the effervescence will preserve its vivacity with notes of blood citrus and fresh strawberry.
- From 2028: over the years, the expression will evolve towards stone fruits and spiced nuances.
- Around 2030: the cuvée will enter a tertiary register dominated by leather, forest floor, and gentle spices.
Serving advice
Serve at a temperature of 9–11 °C. Serving too cold would numb the aromas; too warm, it would accentuate the perception of alcohol. A tulip-shaped glass will concentrate the aromatic layers released by the bubbles.
An anecdote about this cuvée
Production is limited to 1,415 bottles, a faithful reflection of the plot's actual yield for this vintage. The winemaker systematically isolates his individual lieu-dits to express their geological typicity — a philosophy also perceptible in another single-plot creation by Georges Remy.
This additive-free approach echoes that of the elegant organic rosé champagne crafted by Leclerc Briant.
