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The Blason Rosé cuvée contains the highest proportion of Pinot grapes in the company range, comprising almost 75% Pinot, half of which is Pinot Noir. Hervé Deschamps, Chef de Cave, employs the same approach to making Blason Rosé as he takes with the company’s other wines. The blend is put together in one fell swoop, without recourse to trial blending. He works on the individual crus in separate vats, tasting them continually while he selects the thirty or so crus that will make up Blason Rosé. This is a cuvée with a full-bodied, vinous structure. The wine should have enough substance and depth to accompany food, and yet still display freshness. Hervé Deschamps achieves this difficult balance without using the powerful Pinots of the southern Montage de Reims, such as those from Bouzy.

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