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Perrier-Jouët
Blason Rosé GreenBox (EN)
0,75L
Perrier-Jouët Blason Rosé is a rosé that defies every cliché, every stereotype. If you want to try something daring, this is the champagne for you – it will go with you all the way.
CHAMPAGNES FROM MAISON PERRIER-JOUËT
€78.80
Tax included
The experts' opinion /
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Presentation
Taste
Originality
Quality/Price
Discover
the structure of this Champagne
Freshness
Harmonious balance between the various components of acidity.
Roundness
Supple, easy-drinking champagne, the acidity doesn't clash with the palate.
Power
Generous champagne with great intensity.
Long on the palate
Champagne aromas linger on the palate.
Tasting
Robe
A fresh, salmon-pink color.
Nose
Intense aromas of ripe red and black fruits, with a hint of exotic pomegranate.
Palate
Round and lively on the palate, offering a persistent, full and generous finish.
Composition
Discover the DNA of this wine
Terroirs
Perrier-Jouët Blason Rosé was inspired by the House's Blason de France prestige cuvées, unveiled in 1955 and served in some of the world's finest restaurants. This subtle, sophisticated rosé champagne is designed to accompany dishes, offering generous, complex flavors from appetizer to dessert.
About this house
Champagne Perrier-Jouët was founded in 1811 by Pierre Perrier and his wife Adèle Jouët. Produced from exceptional Champagne terroirs (Aÿ, Mailly-Champagne, Avize and Cramant), the house's cuvées are renowned for their singular style, combining aromatic richness, refinement and subtlety. In 1861, Perrier-Jouët became the Champagne of Queen Victoria, then of the French Imperial Court.
Owned since 1959 by the Champagne company GH Mumm, Perrier-Jouët owes its uniqueness to the iconic bottle of its prestige cuvée "Belle époque", designed in 1969 by Émile Gallé.
The Perfect Pairing
Champagne and food
Inputs
Perrier-Jouët Blason Rosé is a well-balanced wine, ideal for the most unusual gastronomic pairings. "Pair it with barbecued prime rib: it has the character and charisma needed for the moment," says Séverine Frerson. It's also excellent with duck breast and blackcurrant sauce.
Chef's word
Chef JEAN-DENIS RIEUBLAND.
"Bringing the highest level of gastronomy to the Royal Champagne, preserving French savoir-faire while infusing a contemporary touch, and constantly honoring the noblest products."
From the same house
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