Palmes d’Or by Nicolas Feuillatte

Palmes d'Or Rosé Vintage 2006

Palmes d'Or Rosé Vintage 2006

Subtle and Sensual

Produced in limited quantities, Palmes d’Or Rosé Vintage is the ideal balance between powerful Pinot Noir from Bouzy and the more subtle flavours of those from Riceys.

Blend:

A powerful, sensual Champagne revealing the excellence of the Champagne soils and Pinot Noir grapes. An exceptional rosé Champagne.

Villages:

Pinot Noir from Bouzy, selected for its robust character and from Riceys, with its astonishing character and aromas. 

Ageing and vinification:

Aged for at least 5 years in our cellars. Rosé de saignée.

"A symphony of aromas"

Appearance:

The pronounced copper pink appearance, bright, crystal-clear and traced with magnificent cherry-ruby glints, is highly typical of rosé de saignée Champagne.  Foaming, exceptionally fine effervescence diffuses tiny, light and playful bubbles, which form a persistent pearl column in the glass.

Nose:

Fresh, of great purity and true elegance, the Champagne reveals delicate, intense, precise and beguiling fruit fragrances of wild cherry and blueberry, Bigarreau cherries and blackcurrant, blood orange and dried figs. Enticing, intense and lively notes of sweet spices delicately unfurl, revealing cinnamon, vanilla, cardamom and liquorice. The complex aromas underline the power, typical character and harmony achieved in this blend.

Palate:

Smooth and voluptuous, velvety and vinous on the palate, the Palmes d’Or very much echoes the bouquet in its presence and delicious fruity aromas, which begin to develop smooth, enticing, increasingly complex flavours of blueberry jam and crème de cassis. With its powerful, rounded structure and supple texture of great finesse, it is utterly charming. Remarkably full on the finish, exceptionally long and seductive, underpinned by heady, floral notes. 

Best served at 7 - 8 °C.

Food and wine pairings:  

Aperitif: Garlic toasts with tomato and Serrano ham.
Starter: Wild Canadian lobster in a coral sauce.
Main: Kobe beef lightly seared in soya sauce, served with potato purée.
Cheese: Very ripe Beaufort or Comté.   
Dessert: Summer fruit millefeuille. 

 

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