Wine Critic
This site is protected by hCaptcha and the hCaptcha Privacy Policy and Terms of Service apply.
Pierre Deville 'Rose de Maceration' Grand Cru Extra Brut, Champagne 2022
Pierre Deville “Rosé de Macération” Grand Cru Extra Brut 2022 is a single-vintage, single-parcel rosé Champagne from Pinot Noir in Verzy (Montagne de Reims), made by short skin maceration and aged in oak, in a very pure, low-dosage grower style. It is intense, structured, and distinctly vinous, with fine perlage, vibrant acidity, and a clear sense of place.
Vineyard and winemaking
-
100% Pinot Noir from Grand Cru parcels in Verzy (Montagne de Reims), notably La Blanche Voie, on limestone over chalk (“craie”).
-
100% 2022 harvest, with a short maceration (around 12 hours) on skins to extract color and flavor (rosé de macération/saignée style).
-
Vinified and aged in oak barrels with natural fermentation using indigenous yeasts and complete malolactic fermentation.
-
Aged on lees for around 24–36 months, with very low dosage (Extra Brut, effectively Brut Nature) and no fining or filtration.
-
Organic/biodynamic farming in conversion, with minimal intervention in the cellar.
Tasting note
Appearance: Pale salmon-pink to light ruby, with a fine, persistent mousse.
Nose: Wild strawberry, red currant, raspberry, and cherry, with hints of dried flowers, orange peel, and a whisper of spice from the barrel.
Palate: Medium-bodied and intense, with ripe red fruit, creamy texture from oak and lees, and vibrant acidity that keeps the wine fresh. The structure is firm but refined, with fine bubbles and a clear mineral undercurrent.
Finish: Long, savory, and mouthwatering, with lingering red fruit, subtle spice, and a clean, slightly chalky close.
Style and drinking window
This is a grower Champagne for people who like serious, food-oriented rosé: intense, structured, and clearly terroir-driven rather than simple or aperitif-style. It is approachable now but has the depth to hold for several years in a cool cellar.
Food pairing
It pairs beautifully with meaty and oily fish (tuna, salmon, mackerel), grilled seafood, charcuterie, roast chicken, and light meats. It also works well with soft cheeses, mushroom dishes, and refined preparations where its fruit and acidity can balance richness.
