Charming gentle amber colour resulted from the direct pressing method. Power and expressive nose, raspberry and strawberry on the palate, with delicate acidity. Full bodied, lingering aromas. The masterpiece of the Champagne House!
Sarah Wong, SCMP: This method of rosé champagne winemaking had almost disappeared, but was revived when a few bottles of old wine were discovered in 1972. A blend of strawberry, cherries and raspberries on the nose, with some floral notes. Succulent, round with a soft acidity. Well-balanced with a fine bead. Delicious and drinking well.
Grape: Pinot Noir
Dosage: 6.5 g/l
What is Oeil de Perdrix?
Oeil de Perdrix means "eye of partridge", as a reference to the pale pink colour of the eye of the bird in death throes.
An Oeil de Perdrix Champagne is made by "direct pressing" method with only grapes with optimal ripeness are used. This is only possible because of great vineyard site, selection in vineyard and in sorting table after picking. This method gives an unique light pink tint to the wine.
A lost art... this used to be the predominate method to make champagne in the region before the assemblage method. Think of the best Blanc de Noir champagne with more body, vibrant fruits, and an intoxicating bouquet. Enjoy Oeil de Perdrix alone, or with delicate Chinese dishes.
At present there are less than 20 champagne houses that are still able to produce a Oeil de perdrix Champagne. It is known for its fascinating pale salmon pink colour, creamy texture, and vibrant palate.