Anyone who loves great Champagne, and Pinot Noir, recognizes Bouzy as ground zero for the region’s most profound expressions of the variety. Amongst a star-bright constellation of producers within the region, Delphine and David Vesselle have already distinguished themselves from the pack. The family’s 15 hectares are planted to 90% Pinot Noir and 10% Chardonnay, and across the entire Vesselle lineup, Pinot Noir is the luminous, irrepressible star.
First established in the 1800s, the Vesselles are also deeply entrenched in Champagne viticulture, and today they work tirelessly in the vineyard to adhere to organic practices. Come harvest, the ripe Pinot Noir clusters (from Grand Cru Bouzy and select holdings in the Aube) are picked by hand and sent to their cellar for a brief maceration. The “Oeil de Perdrix” is a true rosé de saignée, made from start to finish with a single set of skin contact juice as opposed to the more popular method of adding still, red wine to the tanks before bottling.
From the first pour to the last sip, Vesselle’s “Oeil de Perdrix” is a breathtakingly unique and refreshing take on conventional Blanc de Noirs. Thanks to the brief skin contact, the wine pours a beautiful, pale, salmon-pink core with vibrant copper-orange hues, the mousse is vigorous and fine, and just like all of Vesselle’s Champagnes, an aromatic tour de force reveals itself on the nose.
Why You'll Love It
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Bursting with high-toned wild raspberry, green strawberry, Rainier cherry, redcurrant, rose stem, white pepper, blood orange zest, chalk, crushed red apple, thyme, and dried flowers
- The mouthfeel is full, soft, and generous but pulsing with electric jolts of acidity and lip-smacking minerality before the vinous signature of Vesselle’s ripe, bold Pinot Noir steals the show.
How To Serve It:
- Chilled in serve in all purpose stems
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The versatility and texture of this wine allows delightful pairings with a multitude of dishes, from tuna sashimi to chicken karaage. Our favorite pairing? A bottle with roast chicken and Pommes Frites.
