Stroebel Logos Rose de Saignee Brut 2016
Stroebel Logos Rose de Saignee Brut 2016 – alternate view 2
1 - 2

Stroebel Logos Rose de Saignee Brut 2016

Stroebel
$200.00

Grape: Pinot Noir
Vintage: 2016
Type: Sparkling

This low-intervention grower Champagne is a traditional rosé de saignée crafted from one-hundred percent organic pinot noir grapes. Winemaker Timothée Stroebel manages the premier cru vineyards manually without herbicides, harvesting at an optimal maturity level. Spontaneous fermentation relies entirely on native vineyard wild yeasts inside neutral wooden barrels and stainless steel vats. The base wine ages naturally on its lees before a secondary bottle fermentation, finishing with a minimal dosage to retain structural purity.

It radiates a deep ruby-pink hue with copper edges, releasing clean aromatics of black raspberry, blood orange, and fresh pastry. On the palate, a full-bodied and vinous framework pairs concentrated red fruit flavors with a firm, fine-grained tannin structure. A clean thread of alpine acidity cuts through the core concentration, keeping the textured mouthfeel completely refreshed. Subtle underscores of wild spices add a savory depth across the mid-palate volume. It finishes long, bone-dry, and persistent.

Timothée’s family came from Alsace and settled in Champagne after the Second World War. Vineyards were planted in the early 60’s in Villers Allerand, a small 1er cru village tucked in Montagne de Reims, where they still farm today.

Two generations later, Timothée had the dream to produce his own Champagne from the plots planted by his grandfather. After studying wine in Beaune and working in Burgundy, Timothée slowly got back the plots that were divided between the family members. 

Installation was done in steps: 2001 the vineyards; 2005 the first wines were produced. The domain encompasses the three known Champagne varieties: Pinot Meunier, Pinot Noir and Chardonnay. 

From the vintage 2018, all the wines are barrel aged, and he is working towards bigger size barrels starting from 400L. The alcoholic and malolactic fermentation happens naturally, wines are not cold stabilized and there is no dosage nor filtration.