Lanson Rose Label Brut
Delicious served with fresh red berry desserts or simply on its own.
Pale salmon color: fresh, juicy and showing raspberry and strawberry; tangy, lively and charming, crisp, elegant, long and balanced. 32% Chardonnay, 53% Pinot Noir, 15% Pinot Meunier.
Pale orange. Fresh redcurrant and tangerine aromas are complemented by talc and allspice, with a seductive floral quality building in the glass. Lively and focused on the palate, displaying nervy citrus and red berry flavors and an undercurrent of chalky minerals. Finishes with very good clarity, grip and tangy persistence, the red fruit and mineral notes repeating.
One of the earliest creators of rosé Champagne, Lanson produces a crisp style, very fruity while fresh and dry. The acidity is present, giving a great lift to the red-berry flavors and dash of lemon juice. It's a delicate, fruity wine that is ready to drink.
Chopped almond, singed orange peel, white raspberry and spring forest notes are backed by firm acidity in this lip-smacking, minerally rosé. Lively, with a lingering, lightly spiced finish.
There's a dark, umami richness to this wine, bringing to mind sauteed wild mushrooms and veal stock. There's also a flinty edge wiring it tight. Vinous and dry, this is built for rillettes.
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The result of a longstanding tradition, Lanson Champagnes owe their superior quality to a past filled with rituals and a spirit that have been preserved over the years. They embody the ideas, ambitions and character of a great House, and their style is truly unique in the Champagne region.
Today, thanks to specific, fine-tuned know-how, elegant, fresh and powerful wines embody the quintessential Lanson Style.
Known mainly for bold reds, crisp whites, and distinctive sparkling and fortified wines...
Known mainly for bold reds, crisp whites, and distinctive sparkling and fortified wines, Spain has embraced international varieties and wine styles while continuing to place the primary emphasis upon its own native grapes. Though the country’s climate is diverse, it is generally warm to hot. In the center of the country lies a vast, dry plateau known as the Meseta Central, characterized by extremely hot summers and frequent drought. Because of its location on the Iberian Peninsula, many of Spain’s wine regions are located on or near the milder coast, either of the Bay of Biscay to the north, the Atlantic Ocean to the northwest, or the Mediterranean sea to the south and east. Each of these regions has its own unique soil, climate, and topography, as well as principal grape varieties.
In the cool, damp northwest region of Galicia, refreshing white Albarino and [Verdejo] dominate, though elsewhere the most popular wines are generally red. [Rioja] is Spain’s best-known region, where earthy, age-worthy reds are made from Tempranillo and Garnacha ([Grenache]), as well as rich, nutty whites from Viura. [Ribera del Duero] produces opulent, fruity, top-quality wines from almost exclusively Tempranillo. [Priorat], a sub-region of Catalonia, blends Garnacha with Cariñena ([Carignan]) to make bold, full-bodied wines with a hint of earthiness. Catalonia is also home to Cava, a sparkling wine made in the traditional method but from indigenous varieties. [Sherry], Spain’s famous fortified wine, is produced in a wide range of styles from dry to lusciously sweet at the country’s southern tip in [Jerez]. Since the 1990s, international varieties like Cabernet Sauvignon, Merlot, and Sauvignon Blanc have been steadily increasing in importance in several regions.