Les Maillons Rose de Saignee 2018 Ulysse Collin

Tasting Note Les Maillons Rose de Saignee 2018

It offers aromas of strawberries and oranges, followed by the dry, almost savoury notes of pomegranate. Thanks to the skin maceration process, the Les Maillons Rosé de Saignée 2018 offers a distinct grip; it is closer to a light red wine than a rose champagne, and its bubbles are fine rather than voluminous. The tannins in this Extra Brut maintain a solid finish, leaving a subtle bitterness, in a positive sense. It's ready to drink now and has the structure to be enjoyed for years to come.

Grape Varieties

This wine is made exclusively from the Pinot Noir variety. 

Cellaring Potential

It is best enjoyed through 2038. Both the acidity and the tannins derived from the maceration process contribute to the wine's appeal. Serve at 10-12°C. Serving it any colder will cause the fruit aromas to fade. A white wine glass is recommended over a flute; if the aroma isn't fully apparent from the bottle, it's best to let it breathe in a decanter for about an hour.

About Ulysse Collin

Olivier Collin went to law school to reclaim the vineyard from Pommery, who had been leasing the family-owned vineyard since 1987. He reclaimed his first vineyard in 2003 and bottled his own Champagne a year later. Single vineyard, single variety, no exceptions.

Vineyard & Terroir

Les Maillons is a single lieu-dit planted with the Pinot Noir variety, located in the Côte de Sézanne region where Olivier Collin farms. The soil's high limestone and clay content produces two effects. The chalky soil ensures rapid drainage and provides the wine with a mineral backbone, while the clay adds body. The vines range in age from 35 to 60 years. The older roots extend deeper, producing more concentrated juice, a crucial factor when the grapes are macerated rather than pressed immediately.

Winemaking

Olivier Collin macerates the Pinot Noir grapes with their skins until the desired color is achieved, then ferments them with indigenous yeast. Both alcoholic and malolactic fermentation take place in old oak barrels; the term old here refers to a neutral flavor profile, ensuring that vanilla notes do not overpower the fruit aromas. Sur lie aging, the process of leaving the wine on the spent yeast cells after fermentation, takes place over a period of 36 to 60 months. This is precisely where the wine's texture originates.

Food Pairing: Les Maillons Rose de Saignee by Ulysse Collin

Shellfish soup is a classic pairing that goes exceptionally well with a saignée, as the wine has enough body to stand up to the broth's rich flavors. Other excellent pairings include:

• Grilled langoustines
• Duck breast, served pink
• Jamón or a good charcuterie board
• Roast Chicken with tarragon

In these cases, it's best to keep the sauce simple.