Rene Geoffroy Champagne 1er Cru Brut Rose de Saignee NV Lettie Teague WSJ On Wine After 8–10 days of fermentation

After 8–10 days of fermentation at a cool 16–17°C in stainless steel

slight lemon peel bitterness

sweet mushrooms

and roasted hazelnuts

Rene Geoffroy Champagne 1er Cru Brut Rose de Saignee NV Lettie Teague WSJ On Wine After 8–10 days of fermentationSaigne in Champagne is a bit different term than how it is used elsewhere. Essentially it refers to ros that is made by direct skin contact as opposed to adding finished red wine to the white bubbles. Jean Baptiste does not hold back when he makes his Saigne. This is 100% Pinot Noir that spends 2 to 3 days macerating with the skins prior to being pressed and finishing fermentation. After a long, 54 months of aging on the lees the wine is disgorged.