“Often people think of rosé champagne as not champagne, but something else. My champagne rosé is first champagne – then a rosé.” – Claude Mandois
Champagne Mandois here presents an impressive vintage Champagne that, with its rosé color and delicate nuances, is in a class of its own. A fresh and elegant Champagne with exquisite bubbles and nuances of citrus and forest strawberries. Victor Brut Rosé Vintage is Champagne Mandois’ enchanting take on a vintage Champagne in the rosé category. The grapes are all from the same specific vintage, and the main part of 90% consists of Chardonnay. They come from different plots with old vines in the Cote des Blancs, which is one of the optimal areas for growing Chardonnay – and in addition, the wine is spoiled with five percent Pinot Noir from fields in the municipality of Pierry.
No compromises are made in the process, and with a full nine years of aging in oak casks on the yeast residues, the perfect basis has been created for making a magical blend when the casks are blended.
This gives a Champagne with a clear, fresh and elegant style. The bubbles are small and delicate, and together with the aromas of citrus and spices – as well as a light touch of wild strawberries – it makes Victor Brut Rosé Vintage an inviting and unique experience.
About Mandois
Genuine and pure quality, founded on traditions with hundreds of years behind them. Champagne Mandois has not had to draw attention to itself with grand gestures and luxurious measures – the quality of the Champagne house’s products speaks for itself and over the centuries has achieved an impressive and deserved status as the preferred Champagne of the French Michelin restaurants.
And it is no wonder that Champagne Mandois has a quality that seems to be nothing less than divine. This is evidenced by the place in Le Guide Fleurus des Vins, the finest wine guide for French sommeliers – as well as the award as Vigneron de l’année 2003, which is one of the most prestigious awards in the French wine industry.
Heavenly – and almost divine
What today tastes like luxury and elegance actually started with austerity and abstinence from the Benedictine monk Brother Oudard. But there is a straight line from the thoughts he had when tending to the few vines at the monastery he had at home, and to the methods Jean Mandois swore by when he acquired his first vineyards in Epernay in 1735.
In 1860, it was Victor Mandois who founded the more commercial part of the Champagne house, and over the 1900s, the next generations developed the business into an internationally recognized brand, which today is considered one of the largest Champagne houses.
Today, Champagne Mandois has 34 hectares of vineyards, where all energy is put into creating the optimal Chardonnay, Pinot Meunier and Pinot Noir grapes for the house’s Champagne production. The vines are only plowed in every other row, so that the root network has even better space to spread, and this tradition has undoubtedly helped to ensure grape vines that can be even more intense in the way they collect nourishment.
Mandois also buys grapes from the best Grand Cru fields nearby, and together it gives a quality that has made the finest restaurants and sommeliers roll their eyes.
Storage in church chapel
The champagne is stored in 600 liter casks in very special surroundings under the chapel in the church in the village of Pierry just outside Epernay. And so the line is intact from Brother Oudard of the Benedictine monastery to the cellar under the chapel in Pierry and to the blissful and divine quality of Champagne Mandois’s wines.
Whether it is the classic dry Champagne or the crisp Brut Nature, which Michelin restaurants and gourmet experts praise, Champagne Mandois is a house that delivers top-class products, and it is as if the quality simply
