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Louis Bouillot Tatin Perle Daurore NV

Winemaker's Notes:

Founded in 1877, and now owned by Boisset, Bouillot is the largest producer of Cremant de Bourgogne. The Pinot Noir fruit for the Perle d’Aurore is sourced from vineyards in the Côte d’Or and the Chalon coast. The ‘Perle d’Aurore’ is a sparkling rosé produced from red grapes and made by the ‘methode traditionnelle’. The grapes were lightly pressed followed by a short maceration on the skins and then vinification. After blending and bottling, a ‘liqueur de tirage’ of liquid sugar and yeast was added to induce a second fermentation in bottle. The bottles were aged for a minimum of 24 months, rather than the 6 months legally required before ‘degorgement’ at 12°C. The bottles were then topped up with a ‘liqueur de dosage’. This is lovely rose pink in colour, with fine bubbles and a light mousse. Perfumes of blackcurrant and strawberry follow through to a fine, ripe fruit on the palate, balanced by a freshness which can be unusual in rosés. The wine finishes clean and refreshing, with a hint of strawberries on the finish.

Region: France » Burgundy

Vintages

  • NV

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Color: Rosé
Varietal: Pinot Noir
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Domaine Louis Boillot:
Domaine Louis Boillot was founded by Burgundy winemaker Louis Boillot and wife Ghislaine Barthod in Chambolle-Musigny and Volnay. This venture began in 2003 when he left the family business shared with his brother and father at Domaine Lucien Boillot in Gevrey-Chambertin. Grapes are grown in top quality vineyards, blended together to produce impressive wines indicative of this prestigious region. 

Founded in 1877, and now owned by Boisset, Bouillot is the largest producer of Cremant de Bourgogne. The Pinot Noir fruit for the Perle d’Aurore is sourced from vineyards in the Côte d’Or and the Chalon coast. The ‘Perle d’Aurore’ is a sparkling rosé produced from red grapes and made by the ‘methode traditionnelle’. The grapes were lightly pressed followed by a short maceration on the skins and then vinification. After blending and bottling, a ‘liqueur de tirage’ of liquid sugar and yeast was added to induce a second fermentation in bottle. The bottles were aged for a minimum of 24 months, rather than the 6 months legally required before ‘degorgement’ at 12°C. The bottles were then topped up with a ‘liqueur de dosage’. This is lovely rose pink in colour, with fine bubbles and a light mousse. Perfumes of blackcurrant and strawberry follow through to a fine, ripe fruit on the palate, balanced by a freshness which can be unusual in rosés. The wine finishes clean and refreshing, with a hint of strawberries on the finish.

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