In the gently rolling hills of the Vall\u00e9e de la Marne, where the river has written its own history into the landscape, the Tarlant family cultivates a champagne that embodies the essence of this ancient wine-growing region. Their Zero Ros\u00e9 Brut Nature is a remarkable testimony to minimalist intervention and maximum terroir expression - a champagne that goes its own way without concessions to convention.<\/p>\n
In the glass, this ros\u00e9 champagne presents itself with a subtle, almost copper-coloured salmon pink hue - not the obtrusive pink of commercial examples, but the authentic colour created by patient maceration of the Pinot Noir grapes. The fine, precise strings of pearls rise persistently and bear witness to the long bottle ageing of almost five years.<\/p>\n
The aromas are initially reserved, almost closed, before unfolding with fascinating complexity. Wild wild strawberries and redcurrants are accompanied by a striking mineral tension - that characteristic chalk signature that comes from the multi-layered subsoil of the Vall\u00e9e de la Marne. With increasing aeration, notes of brioche, dried rose petals and a hint of hazelnut emerge - evidence of the long lees ageing and maturation in Burgundian oak barrels.<\/p>\n
The Zero Ros\u00e9 has an impressive structure on the palate - bone dry<\/strong> without any dosage, but never harsh or unyielding. The acidity is razor-sharp and precise, embedded in a silky texture that allows the wine to glide over the tongue. The medium body is infused with a salty minerality, while the red fruits - now leaning more towards raspberry and pomegranate - are accompanied by subtle spice notes and a hint of orange peel. The finish is remarkably long, with a vibrant tension between fruit and stone that lingers for minutes.<\/p>\n This champagne is based on the 2017 vintage, enriched with 25% reserve wines. The blend consists of 50% Chardonnay, which contributes structure and precision, 44% Pinot Noir, which provides body and red fruit flavours, and 6% Meunier, which adds a subtle spiciness. The grapes come from vines with an average age of 40 years from the villages of \u0152uilly, Boursault, Celles-l\u00e8s-Cond\u00e9 and Saint-Agnan.<\/p>\n The vineyards are cultivated with minimal soil cultivation, natural greening between the rows and plant-based treatments instead of chemical interventions. After the harvest in September 2017, the grapes were gently pressed, with partial maceration for colour extraction for the Pinot Noir and Meunier. The spontaneous fermentation and six-month maturation in Burgundian oak barrels without fining emphasises the artisanal ethos of Tarlant.<\/p>\n After bottling in April 2018, the champagne matured on the lees for almost five years before being disgorged in January 2023 without any dosage - a Brut Nature<\/strong> in the truest sense of the word.<\/p>\n The structured dryness and complex flavours predestine this champagne for sophisticated culinary accompaniments. It harmonises excellently with Tuna Tataki<\/strong> with sesame and yuzu, Salmon tartare<\/strong> with dill and pink pepper or Roast duck breast<\/strong> with raspberry sauce. Also with Goat cheese<\/strong> with a crust of dried rose petals or Parmesan crackers<\/strong> it proves to be a partner full of character. For a surprising flavour experience, try combining it with Strawberry and rhubarb tart<\/strong> with no added sugar - the acidity structure of the champagne finds a fascinating echo here.<\/p>\n A champagne that doesn't pander, but demands - and rewards with a depth that few representatives of its category can match.<\/p>","protected":false},"excerpt":{"rendered":"General information<\/h3>\n
Food pairing suggestions<\/h3>\n
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