The Gourmet

2008 Cuvée 225 Rosé

2008 Cuvée 225 Rosé

Silky end distinguished

The season’s contrasting weather conditions, one of the coldest in the last 30 years, delayed ripening in the grapes, but also, and most importantly, ensured the grapes were in pristine health.
2008 is now considered as a great Champagne vintage: refined, fresh, lean and complex.

Composition and elaboration :

25 cru wines entered the blend for this Champagne. Comprising 50% Chardonnay and 50% Pinot Noir, of which 18% red wine, Cuvée 225 rosé stands apart with its distinctive appearance.
The Chardonnays, Pinot Noirs and the red wine were all matured separately for 8-12 months in oak barrels previously used for Chablis and Mersault Chardonnay.  The oak barrel supports the wines as they evolve and brings a greater dimension to the flavour profile; combined with a dosage of 8g/litre, the oak imparts unparalleled finesse to Cuvée 225 rosé.
Aged for at least 8 years in our cellars, the Champagne gradually reveals delicate aromas of red fruits.

“An expressive Champagne.”



Enticing, brilliant, pronounced copper-pink appearance.


The oak character adds considerably to the harmony and intensity of the aromas in this overtly elegant wine. Subtle perfumes of red fruits join the throng, redolent of fresh strawberries and wild cherries, while Morello cherries follow suit. Refined notes of spice, vanilla and gingerbread impart a subtle aromatic dimension to the overall effect.


The 2008 Cuvée 225 rosé unleashes highly expressive Pinot Noir fruit. In fine harmony with the bouquet, the palate also effuses cherry notes, accompanied by fresh figs. Long and wonderfully complex on the finish, with soft, silky tannins.


Food and wine pairings:

The 2008 Cuvée 225 rosé will release its aromas to glorious effect with the finest of dishes, taking the tasting experience to a whole new level. Try with magret de canard with thyme and honey, pan-fried prawns with vanilla, or lamb and king prawn skewers.
It would make an equally fine match served alongside roast venison, fig puree and blueberries. Finally, chilled red berry fruit soup or strawberry tart would make the perfect pairing to finish a meal in style.


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