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Pommery Cuvée Louise Rosé 2004
Cuvée Louise Rosé is made from 3 Grands Crus: Avize, Cramant and Ay
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In 1857, with the wool trade going through a crisis, Mr. Pommery turned to the Champagne wine business to ensure his daughter's future. He dies one year later in February 1858. What happened next is known: his young widow took the reins of the House and led the house to success and gLoire.
Louise Pommery married Guy de Polignac in 1875. This branch of the Polignac remained the owner of the House until the late 1980s, when the House passed through the hands of different groups to end up nowadays with the Vranken group.
Domaine Pommery: Ten years of work, begun in 1868, were necessary for the realization of this Elizabethan style work.
A superb staircase of 116 steps provides access, 30 meters underground, to a veritable underground cathedral: the cellars Pommery built on ancient chalk pits dug by the Gallo-Romans 2000 years ago. Each of the galleries in the cellars is named by Madame Pommery in homage to her clients from all over the world.
The cellars now house 20 million bottles, among which are the oldest vintages of the House, extremely Rares, preserved within the oenotheque.
The Pommery park was created in 1910 with Edouard Redont as the landscape architect to provide light to the immense cellars.
Description Pommery Cuvée Louise Rosé 2004.
A wink and a tribute to the founder of this famous Champagne House in the 19th century.
It is a blended Champagne whose wines were harvested in 2004 exclusively on the slopes of the 3 Grands Crus classés of Avize, Ay and Cramant, jewels embedded in the very famous classified region of Champagne.
The robe is "partridge eye" slightly pink and shiny.
The nose: white flowers, brioche, hazelnut butter and frangipane. Dominant are red berries like raspberry and wild strawberry.
The mouth: red berries like cranberry, burlat cherry, raspberry and wild strawberry.
Food and wine pairing : perfect with foie gras or smoked salmon canapés, caviar or salmon egg blinis.
Excellent with fish in sauce or grilled a la plancha. It will also go very well with white meats such as Orloff veal, guinea fowl capon flavored with morels or Bordeaux ceps with some Quercy truffles.
To be served around 10/12°C, but not less, in order not to tarnish the richness of the aromas and flavors.