Champagne Brice 'Heritage Rosé XX' Brut, Champagne, France NV
Pickup available at DECANT Napa - 2999 Solano, Napa, CA
Usually ready in 1 hour
The Brice family has maintained roots in the Grand Cru village of Bouzy since the 17th century, originally focusing on still red wine production before transitioning to Champagne elaboration after World War II. In 1994, Jean-Paul Brice established Champagne Brice, and a decade later his sons Jean-René and Remi assumed leadership of the estate. Working alongside consulting oenologist and viticulturist Christophe Constant, the brothers have developed a distinctive house style that eschews malolactic fermentation entirely, preserving bright acidity and precise fruit expression across their range.
- WINEMAKER: Jean-René and Remi Brice, with consulting oenologist and viticulturist Christophe Constant (formerly of J.-L. Vergnon and Paul Bara)
- FARMING: Certified Organic
- VARIETY: 70% Pinot Noir, 30% Chardonnay
- TERROIR: The estate comprises 12 hectares of vines, with 8 hectares located in the prime mid-slopes of the Grand Cru village of Bouzy, divided into just 16 plots. Pinot Noir is sourced from estate vineyards in Bouzy and the Aube region, while Chardonnay comes from Bouzy and Grauves. All vineyards are planted on limestone and clay soils, providing mineral backbone and structure to the wines.
- VINIFICATION: Primary fermentation and élevage take place in stainless steel tanks with no malolactic conversion, preserving natural acidity and freshness. The base wine is blended with 15% reserve wine that has been aged in 228-liter French oak barrels. Bouzy Rouge (still red wine from the village) is added to impart the rosé hue. The wine undergoes secondary fermentation in bottle and receives a light dosage of 4 grams per liter.
- AGING: Élevage in stainless steel tanks, with reserve wine component aged in 228L French oak barrels prior to blending
- TASTING NOTES: The nose shows expressive richness with a refined bouquet centered on red fruit character. The palate delivers notable depth alongside subtle, nuanced flavors, building to a finish marked by elegance and refreshing acidity. The wine's structure reflects both the Grand Cru fruit quality and the tension provided by blocked malolactic fermentation.
- FOOD PAIRINGS: This rosé Champagne's vibrant acidity and red fruit profile make it incredibly versatile at the table. Classic pairings include seared salmon with dill crème fraîche, duck breast with cherry gastrique, or a selection of charcuterie featuring prosciutto and pâté. The wine's brightness and Grand Cru depth can handle richer preparations—try it with butter-poached lobster, grilled tuna with romesco, or wild mushroom risotto. For more adventurous pairings, consider tandoori chicken, lamb kofta with pomegranate, or even spicy tuna rolls where the wine's effervescence and fruit will temper heat while refreshing the palate. The absence of malolactic fermentation provides extra cut for cream-based sauces and aged cheeses like Comté or Gruyère.
The Brice family has maintained roots in the Grand Cru village of Bouzy since the 17th century, originally focusing on still red wine production before transitioning to Champagne elaboration after World War II. In 1994, Jean-Paul Brice established Champagne Brice, and a decade later his sons Jean-René and Remi assumed leadership of the estate. Working alongside consulting oenologist and viticulturist Christophe Constant, the brothers have developed a distinctive house style that eschews malolactic fermentation entirely, preserving bright acidity and precise fruit expression across their range.
- WINEMAKER: Jean-René and Remi Brice, with consulting oenologist and viticulturist Christophe Constant (formerly of J.-L. Vergnon and Paul Bara)
- FARMING: Certified Organic
- VARIETY: 70% Pinot Noir, 30% Chardonnay
- TERROIR: The estate comprises 12 hectares of vines, with 8 hectares located in the prime mid-slopes of the Grand Cru village of Bouzy, divided into just 16 plots. Pinot Noir is sourced from estate vineyards in Bouzy and the Aube region, while Chardonnay comes from Bouzy and Grauves. All vineyards are planted on limestone and clay soils, providing mineral backbone and structure to the wines.
- VINIFICATION: Primary fermentation and élevage take place in stainless steel tanks with no malolactic conversion, preserving natural acidity and freshness. The base wine is blended with 15% reserve wine that has been aged in 228-liter French oak barrels. Bouzy Rouge (still red wine from the village) is added to impart the rosé hue. The wine undergoes secondary fermentation in bottle and receives a light dosage of 4 grams per liter.
- AGING: Élevage in stainless steel tanks, with reserve wine component aged in 228L French oak barrels prior to blending
- TASTING NOTES: The nose shows expressive richness with a refined bouquet centered on red fruit character. The palate delivers notable depth alongside subtle, nuanced flavors, building to a finish marked by elegance and refreshing acidity. The wine's structure reflects both the Grand Cru fruit quality and the tension provided by blocked malolactic fermentation.
- FOOD PAIRINGS: This rosé Champagne's vibrant acidity and red fruit profile make it incredibly versatile at the table. Classic pairings include seared salmon with dill crème fraîche, duck breast with cherry gastrique, or a selection of charcuterie featuring prosciutto and pâté. The wine's brightness and Grand Cru depth can handle richer preparations—try it with butter-poached lobster, grilled tuna with romesco, or wild mushroom risotto. For more adventurous pairings, consider tandoori chicken, lamb kofta with pomegranate, or even spicy tuna rolls where the wine's effervescence and fruit will temper heat while refreshing the palate. The absence of malolactic fermentation provides extra cut for cream-based sauces and aged cheeses like Comté or Gruyère.