Perrier-Jouët Belle Époque Rosé 2014

Winery Background & History

Maison Perrier-Jouët was founded in 1811 in Épernay by Pierre-Nicolas Perrier and Rose Adélaïde Jouët. The house became renowned for its graceful, floral style and for introducing Art Nouveau aesthetics into its brand, particularly through the iconic anemone motif conceived in 1902. It crafts both non-vintage and vintage prestige cuvées, with Belle Époque as its flagship line. 

Producer & Winemaker

The house’s cellar team (led by its Chef de Caves) oversees blending, reserve wine management, and stylistic continuity across vintages. For Belle Époque Rosé 2014, the winemaking was guided under the supervision of Séverine Frerson (current cellar master). The blend and aging aim to balance red fruit character with finesse. 

Vineyards & Micro Climate

The grapes come from select parcels across Champagne, with emphasis on Chardonnay from Côte des Blancs and Pinot Noir from Grand Cru vineyards such as Mailly, Verzy, Ay, and Verzenay. The Champagne climate is continental, with cool growing seasons, cool nights and warm days, which help maintain high acidity and elegant aromatics.

Vinification & Aging Methods

The blend is approximately 50 % Chardonnay, 45 % Pinot Noir, 5 % Pinot Meunier. The wine is vinified in stainless steel with full or partial malolactic fermentation. It is aged on the lees for three years (or more) in Perrier-Jouët’s cellars before disgorgement. The dosage is light to preserve freshness.

Tasting Notes

Nose: Aromas of red fruits—pomegranate, raspberry, wild strawberry—alongside floral notes of rose petals and orange blossom, subtle hints of cassis and gentle spice.

Palate: Elegant and refined, with bright red fruit notes, citrus peel, fine mousse, and a touch of brioche or toast. The texture is silky with good freshness and depth.

Finish: Long and graceful, with persistent red fruit, floral echoes, and a mineral thread adding complexity.

Food & Wine Pairing

Pairs beautifully with salmon or tuna (cooked on one side), pigeon, duck breast (thinly sliced), lobster, figs, mild cheeses, or fruit sauces. It’s intended as a gastronomic rosé to accompany a full meal.

Service Methods & Temperatures

Serve chilled at 9–11 °C. Use a tulip flute or white-wine balloon to allow aromas to express and maintain fine bubbles. Avoid overcooling, which can suppress aromatic detail.

Storage & Aging Potential

Store horizontally in a cool, dark cellar (≈ 10–12 °C). As a vintage prestige Rosé, it can gain complexity for 5–10+ years post-disgorgement, though its fruit and floral character are best within the first decade.

Grape Varietals & Percentage Used

• Chardonnay ~ 50 %

• Pinot Noir ~ 45 %

• Pinot Meunier ~ 5 %

ABV (Alcohol by Volume)

12.5 % ABV 

Scores

• Wine Advocate: 93+