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For almost three centuries now, the Rodez family has been attached to the land of Champagne, and more particularly to the terroir of Ambonnay and its charming little village, whose narrow streets are lined by the walls of the wine estates.
Eric Rodez and his wife Martine have been farming 6 hectares of vines according to the principles of Organic Farming and Biodynamics for several years, and have since handed over to their son Mickael, who embodies the ninth generation.
The Rodez family comes from a long line of winegrowers where each generation has contributed to chiseling the sumptuous terroir where they are based, so that it expresses all its richness. Today, the vineyard at Ambonnay on Montagne de Reims comprises 6 hectares, 4 of Pinot Noir and 2 of Chardonnay. Respect for and full development of the vines have always been a daily concern for them, which is why Eric Rodez committed its Domaine to converting to organic and biodynamic farming in 2009. In 2012, the winery was awarded "High Environmental Value" certification. Maison Rodez's philosophy is thus guided by this winemaker's common sense, which enables a fine maintenance of biodiversity, ultimately offering Champagnes delivering pleasure and enjoyment.
As in the past, Maison Eric Rodez continues to follow a credo, that... See more ...
Eric Rodez is renowned in the Champagne world for his winemaking/breeding/blending skills, surely impacted by his years at Krug. It was Mikhael, his son, who pushed him to produce single-varietal, Millésimées and single-terroir or even parcel-based cuvées. His production of Champagne is divided from then on into 3 categories.
First of all, vins d'auteur, wines made by blending grape varieties, vintages and terroirs.
Then the terroir wines, single varietal, Millésimés, made from several parcels of the same terroir, vinified and aged exclusively in barrels.
Finally the parcel cuvées, single varietal, Millésimées and made from a single parcel. While in the early years they were bottled 6 months after harvest, with fermentation and a little ageing in wood, since 2016 fermentation has taken place in vats, followed by a 6-month passage - still in vats - and to finish off a year's ageing in wood.
The Les Beurys parcel, located in the village Grand Cru of Ambonnay, bears Pinot Noir vines over 35 years old. Another special feature is that it comes in 2 different expressions, Blanc de noirs and Rosé en macération. This method consists in briefly (2-3 days) macerating the must with the grape skins. It is the natural pigments contained in the skins of the black grapes that color the juices. This technique enables a deeper Extraction of aromas than the Rosé of blending.
This Champagne offers us an intense, rose-petal-colored robe. The nose is very charming, on the basket of red fruits - raspberries, strawberries, redcurrants - but also full-bodied and vinous with its beautiful bitters, and finally dynamic, punctuated by sweet, fresh spices like Timut pepper. On the palate, the charm continues; the wine is full-bodied, enveloping and impressively fresh. We find the greediness of red berries, the intensity of Secs fruits, minerality, and the pep of gray and white peppers. We finish on a beautiful, gentle note of tart candy, moss, fine oak and vanilla.
Superb success that this Rosé de macération Les Beurys 2016 combines generosity, finesse and great freshness. We'll happily pair it with a roast lamb fillet accompanied by confit peppers, crisp vegetables and rosemary jus. It will also delight the assembly with Lebanese mezzé, hummus, samoussas and other falafels ... But it's sometimes the simplest pairing that proves the most sapid ... offer it a simple red fruit salad ... delicious moment!
