Page 7 - Hamilton Cellar List_Neat

#2.CW NV Louis Roederer Brut Premier Reims
From the outset, Brut Premier affirms its personality and seduction. The texture is full and generous and, in a fairly unexpected way, integrates
characteristics of maturity associated with fruitier and more refreshing notes. Its structured texture, richness, and length are distinctly winey. It is a full,
complex wine that is both rich and powerful, whilst remaining a great classic. The freshness, finesse, and brightness of Brut Premier make it the perfect
wine for festive occasions.

CHAMPAGNE ROSÉ

#3.CW 2013 Louis Roederer Brut Rosé Reims
“The Roederer 2013 Rosé has a lovely light pink color and opens with highly delicate red fruit and flowery aromas. The wine is light, fresh, pure, very
delicate and stimulatingly salty. Very energetic and at the same time caressing. The finish displays pink grapefruit, blood orange, and lime zest flavors.
Highly stimulating in its purity, freshness and citrus character. Jean-Baptiste Lécaillon finds it less vinous than the 2012, but he thinks the 2013 has huge
aging potential”. Stephen Reinhardt

#3.CW NV Billecart-Salmon Brut Rose Mareuil-sur-Aÿ
This is at the lighter end of the spectrum when it comes to rosé due to the small addition of red wine. Billecart-Salmon have been advocates for rosé and
have defined this genre of champagne which leans towards the savoury side.

“A gorgeous rosé Champagne with sliced strawberries, orange peel and hints of cream and pie crust. Medium body, tight and integrated tannins and a long
and flavorful finish. Tangy acidity. The texture shows a fine bead and lightness. Long and intense” James Suckling.

* Champagne is incredibly versatile with food. Great with Foie Gras or pate, oysters, shellfish, smoked salmon and cavier, fried calamari.
Triple cream brie cheese, Antipasti and cured meats, truffle risotto, duck, venison and even beef. Also with full-bodied cheese such as parmesan and
cheddar.