Champagne is one wine regions with the highest latitude. This geographical nature plus the recent erratic weather, makes organic and biodynamic wine making all the more challenging. Oliver Horiot stands remarkably stellar in this new wave of young wine makers.
Amongst the 5 districts and countless appellations of Champagne making, the region of Aube being one of the most southern districts of Champagne, has belonged to Burgundy at various times of history. Oliver Hriot from Les Riceys region has one of the rare distinctions of having vineyards which can produce wines under three different names. The three communes that make up the Riceys (Ricey-Haut, Ricey Haut-Rive, Ricey-Bas) are the only ones in France where wine can be produced under three different names: Champagne for sparkling wine, Coteaux-champenois for reds and Rosé des Riceys for still wines. Rosé des Riceys a rare wine produced only the quality of grapes of the vintage allows it. produced only if the health of the vine and the quality of the grapes allow it. And, provided that these have a high natural degree (of 10% minimum).
Rosé des Riceys
This is made from 100% Pinot Noir and it’s similar to a red wine with minimum tannins. The vinification is very delicate, as upon maceration for a few days, the must has be monitored constantly. Oliver Horiot has created the ultra fine balance between pressing too early (not enough fruits), to pressing too late (too much tannins). Subtle intuitive understanding is the key! Barrel aging goes on for ~12 months.
The floral and fruity notes (aubepine, cherry, raspberry) are supported by the zan (licorice) typical of this AOC.