A hen’s teeth rare rosé champagne that’s made from a blending (or infusion as Jerome would have it) of a red wine he makes from a small selection of his lowest yielding Pinot Meunier vines together with Pinots Noir, Gris and Chardonnay. Transcendental stuff.
The unlikely surrounds of the Reims suburb of Gueux is where some of the most transcendental wine, let alone champagne, in the world is being made. Since starting out in a corner of his legendary mentor Anselme Selosse’s cellar, Jérome Prévost now farms just 2.2 hectares of vines and turns the tiny amount of fruit he grows - with an unusual emphasis on the sometimes overlooked Pinot Meunier variety - in to some of the finest-bubbled, vinous sparkling wines in production anywhere.
A hen’s teeth rare rosé champagne that’s made from a blending (or infusion as Jerome would have it) of a red wine he makes from a small selection of his lowest yielding Pinot Meunier vines together with Pinots Noir, Gris and Chardonnay. Transcendental stuff.
The unlikely surrounds of the Reims suburb of Gueux is where some of the most transcendental wine, let alone champagne, in the world is being made. Since starting out in a corner of his legendary mentor Anselme Selosse’s cellar, Jérome Prévost now farms just 2.2 hectares of vines and turns the tiny amount of fruit he grows - with an unusual emphasis on the sometimes overlooked Pinot Meunier variety - in to some of the finest-bubbled, vinous sparkling wines in production anywhere.
