Text by: Greg Somm
This column is written by The Gold Certified ASI Sommelier, Chef-sommelier of WineHall Company and a MS Diploma Candidate, Greg Somm.
The genius of a winemaker lies in the style of his wines and the talent to reproduce, repeat and develop it year after year. That is why Jacques Beaufort can be considered a genius and one of the most honored masters of Champagne of the last sixty years.
He was ahead of his time in many ways and began to make wines that are unattainable for most modern young recoltants. Spontaneous fermentation for the basic still wine, and what is very interesting is that natural yeast is also used for the secondary fermentation in the bottle.
Rose in his vision is not a color or a fashion, but a method and a philosophy. I would define it as the ideal Rose de Saignee. 100% Pinot Noir and nothing superfluous. The ideal aroma of ripe red berries, sweet red Sicilian orange and peonies.
