Champagne Duval-Leroy – Rosé Prestige Premier Cru Brut – Gold First Date

12th December 2017


Congratulations to Champagne Duval-Leroy with their Rosé Prestige Premier Cru Brut which received a Gold medal at The World’s Finest Glass of Bubbly awards 2017.

A panel of 36 top industry wine judges tasted all the entries for 2017 and were able to not only scores wines with medals, but also place them in to easy to understand categories such as First Date: “The perfect wine to accompany that first date, fruity and slightly off dry to enhance that special occasion. Nothing too complex and not necessarily a wine that needs to pair with exact foods.

The Rosé Prestige plays on themes of harmony and seduction in a modern context. Its bottle, with its bronze tints and delicate curves, holds a shower of pink-gold stars which has become a paradigm. The delicacy of its bubbles, a string of fine pearls, escapes from the crystalline elegance of the airy neck of the bottle created by Carol Duval-Leroy.

Its salmon colour, created from Premier Cru Chardonnay and Pinot Noir, holds one’s eye and brings hints of amber to the fore. Its bouquet releases a wealth of aromas: wild cherries, figs and even a hint of ginger and geraniums. With a solid maturity and balanced vinosity, this wine represents the best of what Duval-Leroy has to offer to knowledgeable wine lovers and fans of fine rosés.

I have been very lucky to meet with Carol Duval-Leroy who is such a powerful business lady and when you read on here full story on how she made a success of her Champagne label you really have to stand back and admire her. I can remember enjoying the rosé at her winery during a great Michelin star dinner, Duval-Leroy never let you down on quality and taste and I am very happy that our judges spotted the quality of her wines by awarding the rosé a gold medal.” Christopher Walkey

Duval-Leroy wines can be purchased from Matthew Clark here.

Christopher Walkey

Co-founder of Glass of Bubbly. Journalist and author focused on Champagne & Sparkling Wines and pairing them with foods.