This is the benchmark in rose Champagne, and it deserves every bit of its fame. I find it elegant and balanced every time that I have it, and the blushing pink color is always perfect. The supply of this wine is strictly limited by the amount of old, massal selected Pinot Noir in one village- Mareuil-sur-Ay, that Billecart has access to. It is this tiny villages best produce that makes the red wine that gives this nectar its color, bouquet and timeless elegance. I like the wine best as an aperitif, the only thing it need to pair with is a good glass.

The wine that Billecart is probably most well-known for is their rose and it's done very well! I usually choose blanc de blanc, or blanc de noir when I'm getting my bubbles on. Mostly because I tend to feel that rose' sparklers need a bit more time, after popping that top, to open up, and I just really don't have time to wait when I'm trying to celebrate! Get in my glass, and "get in mah belleh", to quote a favorite actor of mine. This needs no extra time to blow off the funk that can sit in the glass for a bit. It's pretty, fresh, and crisp, right from the start. High toned bright fruit really make this a fresh, lifted, wine to toast to any great occasion. Although it's quite dry, it still shines through with a nice measure of sweetness from the fruit. This is the sparkling rose to beat!

Billecart's "Le Rose" is not only one of the best-selling and highly rated rose champagnes in the world, but its release in 1970 was an announcement that rose champagne was now a thing - a luxurious, premium sparkling category that had never existed in Champagne's long and storied history. Made in the "assemblage method" -- adding still red wine to the blend -- Le Rose is 43% Chardonnay, 33% Pinot Noir, and 24% Meunier. The dosage was dropped from 9g/l to 5.1g/l, resulting in a much drier and more refined style of champagne. This is the reason for the name change from Brut Rose to Le Rose. The current release is Extra Brut. Next year, it may be brut again. Billecart will make that decision once each harvest is complete. Wines were fermented in stainless steel tanks and went through partial malolactic fermentation to preserve freshness. When Billecart-Salmon decided to make a rose champagne, they approached it with the idea that if tasted blind, you wouldn't know it was a rose because its elegance and finesse would match that of regular champagne. It's a historical fact that their approach worked like gangbusters, and Billecart's Le Rose has become THE iconic offering from this old Grand Marque. Just one of those champagnes that always lives up to its hype.