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Delamotte  Champagne Rose
Salon-Delamotte

Delamotte Champagne Rose

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Delamotte was founded in 1760 — making it one of Champagne's oldest houses — yet its most consequential structural fact is modern: in years when sister house Salon does not declare a vintage, contracted Le Mesnil-sur-Oger fruit flows directly into Delamotte's cuvées, creating a documented supply link to one of Champagne's most coveted single-vintage wines. The Rosé is the one expression in the range that steps beyond the Côte des Blancs, deliberately drawing Pinot Noir from Grand Cru Montagne de Reims villages — Ambonnay, Bouzy, and Tours-sur-Marne — to build structure around a Chardonnay-dominant core sourced from Le Mesnil-sur-Oger's deep belemnite chalk soils, rich in marine fossils, which deliver the house's signature saline tension and fine-boned acidity. Vinification is carried out in stainless steel under temperature control, supervised by Cellar Master Michel Fauconnet; the NV blend incorporates reserve wines from at least three harvests, providing textural continuity across disgorgements. No malolactic fermentation is employed in the Salon-Delamotte cellar philosophy, preserving the natural tartaric sharpness that chalk terroir generates. What sets this Rosé apart within its category is its dual-terroir architecture: the chalk-mineral spine of the Côte des Blancs anchored by the darker-fruited, more structured Pinot Noir of the Montagne de Reims Grand Crus — a combination no other house replicates from this precise sourcing geography. Drink now through medium term; the chalk-driven acidity provides genuine cellaring headroom.

Details

Country
France
Region
Champagne
Variety
Chardonnay, Pinot Noir
Vintage
NV
Bottle size
750 ml

Taste profile

Body
Medium
Acidity
Medium-High
Chardonnay, Pinot Noirhover · tap to explore
Primary
Secondary
Tertiary

Pairs well with

  • Shellfish & crustaceans
  • Oysters & raw seafood
  • Duck & game birds
  • Soft & creamy cheese
  • Caviar & luxury seafood

Sommelier’s pick: Grilled langoustine with bisque butter · Tuna tartare with yuzu kosho and sesame oil · Duck breast carpaccio with pickled cherry

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