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Zoom Champagne Laherte Frères Rosé de Meunier NV

Champagne Laherte Frères Rosé de Meunier NV

$119
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This striking rosé from Aurélien Laherte replaces his Ultradition rosé. It's a blend of Meunier 'done three ways'. 60% is made as a white (with 40% of this being reserve wines aged in barrels), then 30% of the blend is a saignée (macerated) rosé, and the remaining 10% is a full blown red wine. Based on the 2014 and 2015 harvests, the fruit comes from vines with an average age of 25 years, and more than 40 years for the parcels that make up the red wine. The wines are fermented and aged in a variety of vessels - vats, foudre and old demi-muid barrels - before being transferred to bottle for secondary fermentation. It is simply a delicious, complex and winey rosé and one of the best value Champagnes we know of.

Champagne Laherte Frères Rosé de Meunier NV

$119

FAQ

What is natural wine?

The philosophy of natural wine is one of minimal-intervention, from vineyard to cellar. Natural wines are made using quality grapes, generally grown using organic and biodynamic practices, however vineyards may not always be certified as such due to the restrictive nature of these certification systems. Natural wines in most cases won't be filtered or fined, processes which generally involve the use of animal products.

Are your wines vegan friendly?

In almost all cases yes! Generally if you see "unfiltered and unfined" this will be an assurance that no animal products have been used in the process. The fining process is where conventional winemakers will often use egg and fish products (yep pretty gross) to remove sediment from wines. The sediment is natural, healthy and adds flavour so natural wine makers almost always leave some of it in.

Are your wines chemical free?

In most cases yes, natural wines generally use grapes grown using biodynamic or organic farming methods and will have none of the over 200 additives that can be found in conventional wines, with the occasional exception of a tiny amount of sulphur. Some natural winemakers choose to add a small amount of sulphur (SO2) to ensure their wines are less volatile, while a lot of natural winemakers believe strongly against this.

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