Rémi Leroy Saignee les Crots 2018

Rémi Leroy Saignee les Crots 2018 is the sort of rosé Champagne that makes most sense at the table. Made from Pinot Noir and produced by the saignée method, it has a more vinous frame than a delicately coloured, purely aperitif-minded rosé. The 2018 vintage adds a clear sense of identity: this is a specific release rather than a generic house style, and that matters when you are buying Champagne for flavour as much as occasion. The cuvée comes from Rémi Leroy, a family grower based in Meurville in the Côte des Bar. Leroy’s vineyards are rooted largely in Kimmeridgian clay-limestone, with Portlandian limestone on the plateau above the village, and the estate remains strongly Pinot Noir-led. That background is useful context for Saignee les Crots: the wine sits naturally within a grower range built around site, vintage and a relatively direct expression of the fruit. The merchant description presents this 2018 as a single-plot rosé with no dosage, showing a powerful, vinous nose and a rich, complex palate. Dried-fruit and berry flavours are the clearest flavour cues given, and they point towards a rosé with breadth and concentration rather than sweetness or confectionery character. The overall style should suit buyers who prefer Champagne with shape, texture and enough presence to carry through a meal. Serve it with food rather than treating it as a token pink bottle. Charcuterie, roast poultry, duck, mushroom-led dishes and firm cheeses are all natural directions for a dry, Pinot Noir-based rosé of this type, while the fruit profile should also work well with dishes that have a gentle sweet-savoury edge. A large white-wine glass is preferable to a narrow flute if you want the wine’s aroma and texture to open properly. For buyers exploring the more individual side of the Côte des Bar, Rémi Leroy Saignee les Crots 2018 offers a focused proposition: vintage rosé, Pinot Noir, saignée, and a deliberately wine-like style. It is the bottle to choose when you want rosé Champagne with substance, gastronomic intent and a clear sense of grower personality.