First created in 1988 as a homage to co-founder Elisabeth Salmon, this prestige bottling is widely considered one of the single greatest vintage rosé Champagnes in the world. Blending Grand Cru Chardonnay from the Côte des Blancs with Grand Cru Pinot Noir from the Montagne de Reims, its signature pale salmon hue and delicate berry intensity come from the inclusion of a small percentage (~8-10%) of still red Pinot Noir wine sourced from old vines in Valofroy (Mareuil-sur-Aÿ).

The 2013 vintage benefited from long, cool late-season ripening, giving the fruit exceptional aromatic clarity and high natural acidity. Aged for nearly a decade on fine lees in bottle, the 2013 "Cuvée Elisabeth Salmon" is ethereal and elegant, weaving together wild strawberries, blood orange, pink peppercorn, pastry dough, and crushed chalk minerality.

Critical Acclaim:

98 points, Falstaff Magazine

• "Light salmon pink. On the nose, intense chalky notes stand out even before the subtle Pinot fruit, while subtle yeast aromas underscore the irresistibly fresh bouquet. Upon exposure to air, aromas of rosehip, Rainier cherry, and floral notes emerge. The palate is a dense blend of fine effervescence, chalky minerality, lively acidity, and sweet fruit. The body remains almost unobtrusive in the background—delicacy dominates. Long-lasting, yet remaining homogeneous with great finesse. Finally, delicate iodine-like, marine-mineral components linger."

97 Points, Vinous Media:

• " ... much more exuberant than the 2012, even though on the surface, that does not exactly align with the respective vintages. The decision to use a bit more new oak, more still red wine and a touch higher dosage to soften the natural austerity of the year paid off handsomely. Rose petal, blood orange, spice and kirsch confer a decidedly exotic flair. The ample, substantial finish is striking."
  

96 Points, Jeb Dunnuck:

• " ... pours a deeper copper/salmon color, but not too dark, with more orange undertones. It offers notes of smoky wet stone, pithy grapefruit, and licorice. It has a long, fruity feel on the palate, with verticality and a fluffy mousse. The focus and backbone of Chardonnay really play into it in this vintage, which I prefer. Drink over the coming 20 years. Made from 53% Pinot Noir from Aÿ (sélection massale) and Bouzy, with red wine from parcels in Mesnil-sur-Aÿ, and 47% Chardonnay from Oger, Cramant, and Le Mesnil-sur-Oger. It was 5% barrel vinified and 95% stainless steel. Disgorged in January 2024, with 4 grams per liter dosage. Drink: 2025-2045. (12/15/25)"
  

96 Points, James Suckling:

• "Very fragrant wildflower honey, citrus, sliced apple, nutmeg and pastry aromas. It's beautifully fresh and saline on the palate, with fantastic concentration, but in a delicate, silky way. Long, elegant and chalky finish."
  

Why You'll Love It

• One of the most sought-after, highly rated prestige vintage rosé Champagnes produced.
• Features still red Pinot Noir from historic old vines in Mareuil-sur-Aÿ for refined color and red-berry depth.
• Nearly a decade of lees aging delivers a silky, satiny mousse integrated with high-toned floral and citrus lift.
• Pristine, bone-dry Extra Brut finish that lingers with extraordinary saline chalk length.

How To Serve It

• Serve chilled between 48°F and 52°F.
• No decanting necessary; pour straight into the glass and let it breathe over 20 minutes.
• Use all-purpose white wine stems to maximize its delicate red berry and floral perfume.
• Excellent partner for wild salmon carpaccio, pan-seared squab, Peking duck, or fresh raspberry tartlets.