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Charles Gardet

Rosé de Saignée

Very singular cuvée to our House, this “saignée” is coming from Premier Cru vines of Chigny-les-Roses.

For this vintage 2012, it will notably express itself by its strength in red fruit notes.

The Vintage

The Vintage



Fine Cuisine pairings

Fine Cuisine pairings

Bottling & Shipping

Bottling & Shipping

A unique cuvee from our House, this ‘saignée’ expresses itself particularly through its powerful red fruit flavours and comes from our Premier Cru classified vines in Chigny-les-Roses to create this 2012 vintage. The “Saignée” process is the maceration of the Pinots Noirs and Meuniers together in concrete tanks together (max 48 hours) and then racking of the coloured juice, called “saignée”.


  • Weather : After several months of trying weather, of a relentless struggle against the vagaries of the climate, the weather changed sides in mid-July. It became hot and dry, in short, summery! And the ripening process took advantage of this. It started in mid-August with a sustained and regular dynamic until the harvest.
    Harvest : The harvest took place in a calm and serene atmosphere.
    Summary : The harvest is over. They ended as they began: calmly and without haste. The word that is on everyone’s lips is “exceptional”.

Optimal serving temperature is between 8 and 10°C (46 to 50°F)


COLOUR: A deep rosé with redcurrant highlights.

NOSE: Notes of candied cherries and spices (pepper, liquorice, medicinal plants) predominate. There is a hint of floral aromas (blackcurrant buds). It leaves an impression of harmony and finesse.

PALATE: The attack is lively and fresh. The structure leaves a velvety impression, enveloped by aromas of very ripe strawberry coulis and small red fruits (redcurrants, blackcurrants, Morello cherries). The texture is silky and well-balanced. The long, sensual finish is reminiscent of the blossoming of a rosebud.

This Rosé de Saignée makes a magical, fresh and savoury accompaniment to duck with cranberries or roast veal with blood orange jus. The fruity, full-bodied flavours of the wine will echo the acidity of the sauce and jus. As a cheese, it goes well with a very mature gouda. And for dessert, the bitter dark chocolate and raspberry ganache tart, where the fruity aspect of the champagne will soften the bitterness of the chocolate and the spicy touches of the rosé de saignée will echo the aromas and deliciousness of the fruit itself.

Bottling date: January 2012
Container types: bottles
Initial closure : crown cap

Final cork (after disgorgement) : Diam technology cork
Post-shipment cellaring : Ready to drink, can
be kept in cellar conditions for up to 3 years.

Dosage Brut : 6 g/L

Pinot Noir