Price:  £14.95 | Case Rate: £14.16
Ex Tax: £12.46

Langlois-Chateau - Cremant de Loire Rose Brut NV


  • Country: France
  • Wine Region: Loire
  • Wine Maker: François-Régis de Fougeroux
  • Grape: Cabernet Franc
  • Grape Percentage: 100% Cabernet-Franc
  • Alcohol Percentage: 12.5%
  • Unit Quantity (ml): 750
  • Best To Drink: Drink Now
Duty/Vat Paid
WS: 87 (NV) WE: 88 (NV) Misc: 88 Stars (NV)

Wine tasting notes

Light pink in colour and an elegant nose of red fruit. The wine displays a fresh, fruity and full-bodied palate bursting with raspberry and blackcurrant.

Winery Information


Founded in the heart of the Loire Valley in 1885, Langlois-Chateau specialises in elegant sparkling wines produced under the Crémant de Loire appellation. The Bollinger family recognised the quality of the wines in 1973, acquiring majority ownership, and have significantly added to the estate's vineyards in Saumur, Saumur-Champigny and Sancerre to cultivate fine expressions of Loire Valley varietals with excellence and tradition. The elegant Crémants produced from these chalky soils are.. read more

Expert Reviews

Wine Spectator (NV)87 pts

Fresh and nicely rounded, offering plump strawberry, red currant and peach flavors that hang gently on the finish.

Wine Enthusiast (NV)88 pts

With some tannins, this is a full-bodied and ripe sparkling rosé. It has strong wild strawberry flavors that give the wine a very fruity character. A sense of structure enhances the naturally rich nature of the wine.

Miscellaneous (NV)88 stars

Rose Murray-Brown, The Scotsman - "Currently one of the most serious Cremant producers in the Loire, this bottle is made from 100% cabernet franc grapes, a grape normally used for still red Loire wines. It’s a pretty pink colour, lively and refreshing with a four-square quite structured palate.”

Vinification Notes

The grapes used in production come from the Montreuil Bellay and Puy Notre Dame area, where the terroir is chalky-clay, well-known for its ability to produce top quality Cabernet Franc. The grapes are entirely hand-picked in small 25kg crates and pneumatic pressing occurs immediately after gathering (160kg of grapes gives 100l of juice). Vinification occurs in stainless steel thermoregulated tanks and the second fermentation is drawn in the bottle (a traditional method). The wine matures on its lees for a minimum of 18 months in freestone cellars across 6km.