Frederic Savart "Ephemere 016-Coeur de Rose" Extra-Brut
(Pinot Noir with a touch of Chardonnay; vinified using the saignée method)
CRITICAL ACCLAIM:
"Made from 86% Chardonnay and 14% red from Sermiers and Verzenay, the salmon/orange-colored 2016 Champagne Cuvée Ephemère Coeur De Rose Extra Brut Rosé is rounded and doughy with aromas of brioche, lilac, red berries, and peach. This very attractive rosé continues to unfold in the glass to notes of cardamom and bergamot, and on the palate, it has an inviting, supple, and elegant mousse, fresh fruit, and a wonderfully fresh, balanced spine of acidity. It is long on the palate and is sure to become an empty bottle sooner rather than later. Savory and mouthwatering, it is chalky through its long finish and is hard to turn down." - 94+ PTS, AUDREY FRICK, JEB DUNNUCK (11/2023)
"There is a reason that Savart’s wines have become the darlings of sommeliers and wine geeks everywhere, and it’s not just their 2,500-cases-per-year scarcity. They have a combination of vibrancy and flavor that are incredibly compelling. But more than that they display a fierce individuality that makes no apologies for itself, and it is this quality that sings in every glass.” - ALDER YARROW, VINOGRAPHY.COM
IMPORTER NOTES:
ABOUT THE PRODUCER: The Savart family estate was founded by René Savart in 1947, and 3rd generation vinitner Frédéric has been at the helm since 2005.
VITICULTURE: “Frédéric's small vineyard holdings are planted exclusively to Pinot Noir and Chardonnay in two neighboring villages in the Montagne de Reims: Ecueil (3 ha) and Villers-aux-Noeuds (1 ha). His philosophy in the vineyards is to prevent disease as much as possible, rather than treat it—towards this end, he prefers a holistic approach, creating an environment within which the plant is better equipped to resist malady on its own.”
WINEMAKING: “Most of Savart's wines are fermented in stainless steel, although he is increasing the use of barriques, which he has been working with since 2004. Malolactic may be carried out or not, depending on the individual wine and the particularities of the vintage. That said, wines that have reserve wine in the final blend will go through malo because the wine has gone through more heating and cooling cycles. The dosage, which is generally low, is always MCR.”