Price:  £37.95 | Case Rate: £36.67
Ex Tax: £31.63

Champagne Drappier - Rose Brut NV


  • Country: France
  • Wine Region: Champagne
  • Grape: Pinot Noir
  • Grape Percentage: 100% Pinot Noir,
  • Alcohol Percentage: 12%
  • Unit Quantity (ml): 750
  • Best To Drink: Drink Now
Duty/Vat Paid
Minimum Qty: (6 btls)
WA: 91 (NV) VS: 90 (NV) WS: 92 (NV) WE: 88 (NV)

Wine tasting notes

A beautifully balanced style of rosé: elegant yet full of character. Pretty red berry aromas lead to a delicate palate of summer fruit and herbs, finishing crisply dry and refreshing.

Winery Information

Champagne Drappier

For one of Champagne

Expert Reviews

Wine Advocate/Robert Parker (NV)91 pts

Nov 2011 - The NV Brut Rose is very, very pretty. This is a fresh, energetic wine that impresses for its length and persistence. The wiry finish suggests the wine will drink well for a number of years, perhaps more if the fruit fleshes out.

Vinous/Antonio Galloni (NV)90 pts

Jan 2015 - Pale orange. Mineral-accented red berries and citrus fruits on the nose, complemented by hints of candied rose and white pepper. Stony and precise, offering lively strawberry and orange zest flavors that expand slowly with air. Closes spicy, stony and tight, with very good clarity and floral persistence.. - Josh Raynolds

Wine Spectator (NV)92 pts

Nov 2014 - Lightly floral on the nose, with hints of lavender and verbena, and spicy on the palate, offering ground clove and anise accents to the flavors of pastry dough, wild cherry, golden raisin, grated coconut and fleur de sel. Harmonious and elegant throughout, presenting a long, mouthwatering finish. Drink now through 2021.

Wine Enthusiast (NV)88 pts

This is a soft, almost off-dry Champagne with bright raspberry flavor and a gentle structure. It is balanced with fruitiness laced with good levels of acidity. To be drunk now while it is still young and crisp. R.V. (12/1/2013)

Vinification Notes

This is a rosé de saignée, in which the juice was left on skins for three days, then transferred to fresh tanks by gravity. After a natural settling, the alcoholic fermentation took place over two weeks at a low temperature, followed by complete, natural malolactic fermentation. The wine was bottled without filtration, and spent at least two years on lees before disgorgement. Minimal sulphur was used during the production.