Bérêche & Fils 'Campania Remensis' Extra Brut Rose, Champagne, France 2021

Founded in 1847, Champagne Bérêche et Fils has emerged as one of the most celebrated grower Champagne houses in the region under the leadership of brothers Raphaël and Vincent Bérêche. Since joining their father Jean-Pierre at the family estate in 2004, the fifth-generation siblings have transformed this historic domaine into a cult favorite among sommeliers, cavistes, and Champagne connoisseurs worldwide. With 9.5 hectares of meticulously farmed vineyards spread across the Montagne de Reims and Vallée de la Marne, the Bérêches craft terroir-driven micro-cuvées that express the unique character of each site with extraordinary precision and elegance. Campania Remensis—named after the Roman designation for the countryside around Reims—is their exquisitely ethereal rosé, sourced entirely from the village of Ormes in the Petite Montagne de Reims.

• WINEMAKER: Raphaël Bérêche (winemaker/cellar master) and Vincent Bérêche (vineyard director)
• FARMING: Practicing biodynamic since 2007. Certified Haute Valeur Environnementale Level 3 (HVE3). No chemical herbicides used since 2003. Cover crops planted throughout all vineyards. Manual cultivation and hand-weeding. All vineyard work performed by a dedicated team of ten full-time employees—an extraordinarily high ratio for a 9.5-hectare estate, ensuring meticulous attention to detail.
• VARIETY: 75% Pinot Noir, 20% Chardonnay, 5% still red Pinot Noir from Ormes (Coteaux Champenois Rouge) for color
• TERROIR: Single-vineyard site "Les Montées" in Ormes, Petite Montagne de Reims. The vineyard features a south-facing exposure with gravelly silt and sand over limestone bedrock, providing excellent drainage. Ormes sits just west of Reims on the mild slopes below the northwestern part of the Montagne de Reims. Old vines planted in the 1950s by the brothers' maternal grandmother, now over 70 years old, are deeply rooted in this distinctive terroir. The sandy soils over limestone create wines of striking minerality and elegant structure.
• VINIFICATION: Hand-harvested at optimal ripeness. Slow fermentation using native yeasts only in older French oak barrels. Each parcel vinified separately. No malolactic fermentation, preserving bright acidity and mineral precision. Aged on lees in barrel before blending.
• AGING: Secondary fermentation conducted under natural cork closure (tirer à liège) rather than crown cap, allowing micro-oxygenation that adds complexity and texture while preserving the wine's character. Minimum 36 months aging on lees in bottle before hand disgorgement. Dosage of 3 g/L (Extra Brut). No filtration.
• TASTING NOTES: Subtle crimson hue with fine, delicate bubbles. The nose is perfumed and complex, offering aromas of white cherry, wild strawberry, raspberry meringue, fresh mint, and bergamot. Secondary notes of orange zest, kumquat peel, vine peach, grapefruit, and crushed flower petals add layers of aromatic intrigue. Subtle hints of tobacco, toasted oak, and pastry cream from barrel aging. On the palate, the wine is bright, crunchy, and exceptionally precise with succulent white strawberry and red cherry fruit. Pillowy mousse and creamy texture balanced by vibrant acidity and fine-boned structure. Chalky minerality and lingering salinity provide grip and definition. The finish is long, refined, and beautifully persistent with a pleasant touch of bitterness that adds sophistication.
• FOOD PAIRINGS: Exceptional versatility for food pairing. Perfect as an aperitif or with roast white meats, meaty fish such as salmon or red mullet, fresh seafood, dishes with red sauce, crunchy green salads, fried foods, and delicate poultry preparations. The wine's structure and complexity make it ideal as "a rosé for the table" rather than poolside sipping.
• Production: 6,479 bottles, 303 magnums.
• SCORES:

• • 94 points - William Kelley, The Wine Advocate (2015 vintage)
  • 17 points - Jancis Robinson (2015 vintage)
  • 93 points - JAMES SUCKLING