I don’t normally write about wines in the Sip o’ the Week column that I can’t afford. But this week I am making an exception with upcoming Valentine’s Day in mind. If you’re looking for a bottle of bubbly for Cupid’s day that is sure to raise the wow factor for your special Champagne lover, I recommend taking a second mortgage out on your house and splurging on a bottle of Piper-Heidsieck Rare Rosé which – if you can track down a bottle – sells for north of $400.
The bottle our family shared during a recent get-together was Piper-Heidsieck Rare Rosé Millesimé 2007, which was a gift from a very generous friend. We’d been saving the bottle for a special occasion and when my son, Hank, visited over the holidays from law school, we popped the cork.
This stunning Champagne came with a note signed by Maison Piper-Heidsieck’s Chef de Caves, Régis Camus, who explained the genesis of Piper-Heidsieck Rare Rosé Millesimé 2007. He writes, “After its very first Prestige Cuvée created only in 1885, the House [Piper-Heidsieck] had to wait until 1976 to let Nature give birth to Rare. Since then, eight vintages have been released and yet, no Rosé. Time had not yet come, though I knew it would reveal itself. I had to wait for the true expression of Pinot Noir. After nine years of aging in our silent peaceful cellars, I offer you our very first Rare Rosé. I deeply hope you will give in to this invitation to an uncommon world, a journey to the land of senses.”
This sensational Rosé Champagne is made from 56% Chardonnay and 44% Pinot Noir, offering elegance, nuance, and complexity that is hard to find in Rosé Champagnes. It pours a gorgeous salmon color with aromas of blood orange and toasted brioche. It is silky on the palate with strawberry, nectarine, honey, apricot, and delicate spice flavors, with bright acidity and mineral underpinnings.
So if you’re looking to splurge on a stunning bottle of Champagne for Valentine’s Day or any other special occasion, this exceptional vintage – Piper-Heidsieck Rare Rosé Millesimé 2007 – is a luxurious place to start.
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THIS CONTENT IS FROM UTAH BITES NEWSLETTER.
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Originally trained as an anthropologist, Ted Scheffler is a seasoned food, wine & travel writer based in Utah. He loves cooking, skiing, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers.
