This André Clouet No.3 Grand Cru Brut Rosé displays a concentrated light pink core moving to green and pink highlights on the meniscus with very fine beading that slowly works its way through the viscous liquid. The aromatics are astutely balanced with fruit-forward notes of fresh wild strawberry, black cherry, orange peel, lemon zest and rose petal candy deepened by flavors of rising brioche and austere crushed chalk. The near full-bodied palate is densely filled with wild red berry fruit that possess a slight sweetness underscored by wet roses, cherry, brioche and bolstered by crushed minerals. This is not your angular Champagne; it boasts ample youthful fruit and rich yeasty texture that delivers pleasure that is anything but simple. Delightful in its youth, this wine’s fruit will drop out in favor of savory notes over the next 3-5 years; so put a few bottles away. If enjoying a bottle now, simply refrigerate and bring out the bottle ten minutes prior to serving at around 45-50 degrees. However, I cannot stress the importance of serving this wine in an open mouth flute or even an all-purpose glass enough; a tall, thin flute will stifle the otherwise magical aromatics. This is a serious rosé with no shortage of personality, which makes it ideal for a main course with options as varied as venison, roasted pork or wild boar. I personally recommend this recipe for duck prepared with port-cherries sauce and served with kale.