This is a powerful, lush, lustrous rosé Champagne experience—Burgundy with bubbles, indeed! The wine has a concentrated dark salmon pink color with fine bubbles throughout. Assertive aromas of red currants, strawberry, wild flowers, rose petals, chalk and a hint of exotic spice burst from the glass. The palate is dense and opulent, yielding ripe flavors of wild berries, pink peppercorns, damp flowers, and an incredibly fine minerality. It is powerful and forward, yet balanced with great acidity—just about perfect for drinking now, although it will age well for the next 5+ years if kept well. Ideally serve it at just below cellar temp at roughly 50 degrees in an all-purpose white wine stem, unless you have specialty Champagne stems (not flutes) which leave room for the wine to aerate. This is a Champagne for red meat, with all the acid and structure you could ask for to break down fat: We love it with lamb, in fact, and encourage you to try it with this Nancy Silverton lamb chop recipe—the addition of pimentón should pair well with the exotic spice in the wine. Enjoy!