A very pretty rosé with dried-strawberry and apple aromas and flavors. Some spiced-pear and iron undertones. Cranberries, too. Full-bodied with precision and tightness. Focused and solid. Fine bubbles and length. Always an excellent rosé. 51% chardonnay, 39% pinot noir and 10% pinot meunier. 6 g/l dosage. Drink now. August 2023.

Full bottle 1,639 g. An assemblage of 24 crus, four vintages (2019, 2018, 2017 and 2016), and 51% Chardonnay, 39% Pinot Noir, 10% Meunier. 6% of the blend is red wine from grand cru vineyards. Dosage 6 g/l. Disgorged October 2022. I really like the detailed back label. Thank you, Ayala. Deep rosy-peach pink. An endearing nose that reminds me of strawberry jelly. Ripe Worcester Pearmain apple fruit with its distinct raspberry tang through the fleshy crunch of apple, an almond-wedding-favour sweetness but also a delicate almond-skin bitterness. Firm bead. Not as elegant as the Billecart-Salmon rosé tasted beside it, but just the wine for by the fire with a book, a bowl of spiced nuts to hand. (TC)

50% Chardonnay, 40% Pinot Noir (Including 6% of still red wine) from the best crus of the Montagne de Reims including Aÿ. 10% Pinot Meunier. Disgorged March 2019. Dosage 7g/l. Very pale salmon pink. Tiny bead. Rather sophisticated nose of buttered apples but a little astringent and suggestive of bruised fruit on the finish. Just off dry but a little bit simple on the palate. (JR)

5–6% still Pinot Noir. Pale-medium pink-salmon. Leafy edge to strawberry and red cherry, with flint and background bready character from lees influence. Frothy mousse, bitter-cherry fruit and some phenolic chew. Not the most refined, but fair length. (TJ)