Roger Coulon Rosélie Rosé de Saignée Extra Brut NV

Winery Background and History

Domaine Roger Coulon is a family-run estate in Vrigny, Montagne de Reims, now managed by Isabelle and Eric Coulon with their children representing the ninth generation. The estate spans approximately 10 hectares across numerous Premier Cru parcels and practices organic and agroforestry principles. Known for its natural, terroir-expressive Champagnes, the house focuses on minimal intervention, native yeasts, and preserving ecosystem health to craft precise and expressive wines  .

Producer and Wine Maker

Isabelle and Eric Coulon lead a winemaking approach rooted in authenticity and restraint, collaborating with their children Louise and Edgar. Production involves organic farming, spontaneous native yeast fermentation, and minimal processing. The philosophy centers on reflecting vineyard character with clarity and finesse, through methods like saignée rosé extraction, extended lees aging, and very low dosage  .

Vineyards and Micro Climate

The Rosélie cuvée is made from two old-vine Pinot Meunier plots—Les Limons in Vrigny and Les Linguets in Gueux—both classified Premier Cru. Situated on south-facing chalky soils in Montagne de Reims, these vineyards benefit from excellent drainage and microclimate that delivers structural purity, red-fruit expression, and vibrant minerality  .

Vinification & Aging Methods

Produced using the saignée method, the must is lightly colored by brief maceration on skins (approximately 24 hours). Fermentation is spontaneous with indigenous yeasts, followed by natural malolactic conversion. The wine is aged 8–10 months on lees in vats or small barrels, then rested in bottle for up to five years. It is bottled Extra Brut, with a very low dosage of 3 g/L  .

Tasting Notes

Rosélie presents a deep pink hue with copper tones and delicate mousse. Aromas include fresh strawberry, blackberry, baked bread, and citrus (lemon and blood orange). On the palate, expect unctuous red-fruit flavors—raspberry, cherry, cranberry—lifted by peppery acidity and a saline, dry, and refined finish  .

Food & Wine Pairing

This refined rosé pairs beautifully with delicate seafood (e.g., fillets of Saint Pierre in orange butter), sushi, sashimi, smoked salmon, cured meats, or lightly sweet fruit desserts. Its freshness, minerality, and depth make it versatile and elegant alongside savory or subtly fruity dishes  .

Service Methods and Temperatures

Serve chilled between 8–10 °C in a tulip-shaped or sparkling wine glass to appreciate its fine effervescence, aromatic complexity, and layered textures  .

Storage and Aging Potential

This Extra Brut NV is ready to enjoy upon release but benefits from further cellaring. Its structure, depth, and low dosage suggest it can evolve and gain complexity over several years in proper storage  .

Grape Varietals & percentage used

80% Pinot Meunier, 20% Pinot Noir  .

ABV (Alcohol by Volume)

12.5%  .

Scores

91 – Wine Advocate (Robert Parker)