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Indulgence Rose, Champagne Marie-Courtin 2015
All orders are shipped with DPD and Packfleet and the estimated delivery time is between 1 to 2 working days from the processing moment. Orders placed before midday (12pm) will be processed the same day.
Delivery days are Monday to Saturday for both couriers. On the delivery day, you will receive a text message from the courier with a 1-hour delivery window.
London and surroundings*
- £7.99 for orders below £80
- £5.99 for orders over £80
- FREE for orders over £210
*Postcodes (E, EC, N, NW, SE, SW, WC, W, TW1, TW7, TW8, TW9, TW10, TW11, KT1, KT2, KT3, KT4, KT5, KT6, SM4, CR4, CR7, BR1, BR2, BR3, BR4, BR5, BR6, BR7, BR8, DA1, DA5, DA6, DA7, DA14, DA15, DA16, DA17, DA18)
- £9.99 for orders below £80
- £7.99 for orders over £80
- FREE for orders over £210
When possible, your wine is delivered in reused, reliable packaging that significantly helps the environment and also keeps down unnecessary costs, allowing the wines to do the talking.
In some cases, large deliveries will be sent out with a wine courier and delivery time might vary. Please get in touch for more info.
Dominique Moreau was born and brought up in the Champagne region. She explains that there, everyone had a piece of land & vines - it was the norm. Her great-grandmother, Marie Courtin, farmed her land herself using a horse, during the First World War while the menfolk were away on the front. Dominique’s estate is located on land that was always been owned by her family. From the age of 18, she was always working on the land amongst vines somewhere. She worked part-time as a teacher in a professional viticulture school at the beginning of her adult working life, and spent the hours during which she was not teaching, farming vines. She took over the family estate in in 2000 and she began converting her vines to organic farming in 2005.
Producer Champagne Marie Courtin
Origin Polisot, Champagne-Ardenne, France
Grapes Pinot Noir
Alcohol 12% ABV
Style Structured rose champagne
Bottle size 750ml
Winemaking Manual harvest. 70% of the grapes were de-stemmed. Three days of maceration of the grapes in stainless steel vat lined with enamel. Grapes were crushed underfoot, according to the centuries-old traditional method of making a rosé Champagne in this area- the Côte des Bars. Wild yeast fermentation with a pied de cuve yeast. One racking took place after the alcoholic fermentation. Full malolactic fermentation. Four years of ageing in the same stainless-steel vat lined with enamel. No filtration and no fining. A small amount of Sulphur (under one centilitre per hectolitre) was added to the surface of the cap within the vat at the beginning of the maceration, in order to protect the champagne.
Notes Organic, Biodynamic, Demeter certified