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Benoit Lahaye Rose de Maceration Champagne

  • Benoit Lahaye Rose de Maceration Champagne

Benoit Lahaye Rose de Maceration Champagne

  • Brand: Benoit Lahaye
  • Availability: Out of Stock
  • Quantity Available: 0
  • SKU #: 9700
  • $79.99

This item is currently out of stock.

Benoit Lahaye Rose de Maceration Champagne

  • Brand: Benoit Lahaye
  • Availability: Out of Stock
  • Quantity Available: 0
  • SKU #: 9700
  • $79.99

This item is currently out of stock.

Benoit Lahaye Rose de Maceration Champagne

Benoit-Lahaye makes their rosé with the saignée method. This process, which is also known as "bleeding," is one in which the rosé is made from free run Pinot Noir juice which has been macerated and bled from the skins after the grapes have been de stemmed. Benoit-Lahaye, labels his Rosé Saignée as Rosé de Maceration.

This method gives the champagne a deep rich strawberry red color. The aromas of strawberries and cherries entice you to take a sip, and then wow! Red fruits and minerals, on a lively palate, with fine bubbles and nice acidity. The fruits and minerals ride on for a very long finish. Yum! D&M Tasting Notes

 The small Benoit Lahaye domaine of 4.5 hectares is spread over three communes: Bouzy, Tauxières-Mutry to the northwest, and Ambonnay to the southeast. Tauxières-Mutry, along with the village of Mareuil-sur-Äy, is the highest ranked premier cru village at 99%.

Pinot Noir comprises 88% of Lahaye's plantings. The vines have an average age of between 30 and 35 years of age. 

The Lahaye family has been vinifying Champagne since the 1930s. In 1995, they decided to stop using weed killers and allow certain grasses and weeds to grow within the vineyard. They also began plowing between the rows to aerate the soil and limit the competition for water during certain periods of the year. Organic matter and compost is used as needed in the vineyards. 

A passionate advocate of natural grape growing, Lahaye took over the family estate in 1993 and has been making wine under his own label since 1996. He stopped using herbicides completely in 1994 and, in 1996, under the tutelage of Patrick Meyer in Alsace, Lahaye began working organically. 

Four years after the estate was fully converted to organic viticulture in 2003, it was certified organic by Ecocert. In 2009, Lahaye began working biodynamically to help further express the capability of the grapes and resultant Champagne from their vineyards.

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