Shay A

9.3

One of the bottles I brought for a guys night of rosé sparklers and Brunello.

I’ve been on the Ultramarine list for close to 10yrs. I’ve opened bottles young, old and everywhere in-between (both based on vintage and in relation to disgorgement), and after such a disappointing experience with the 2020s (after reading all the CT notes, I opened a ‘20 of each cuveé and found a profile that is not reminiscent of the early Ultramarine days at all), I wanted to open something that reminded me of the good ‘ol days with Ultramarine.

Amongst Egly’s rosé, Krug’s rosé, Westborn’s rosé and tons of grower champagnes, this wasn’t a standout but it was enjoyable and paired beautifully with the food. This bottle was closer in experience to the 2014 (good richness, fruit, but also big structure) vs the 2016 (lighter/brighter, more mineral). Salmon color in the glass with a dash of pink. Not overly reductive or oxidative with waves of red berry fruit and strawberry marscapone. Lovely richness on the palate with some strawberry shortbread cookies amongst more red berry fruit but a nice mineral streak down the middle. Layered. Mousse isn’t quite creamy but it’s soft. Nod to grower champagne with Cali warmth.

This is in a nice integrated spot where the fruit is taking a step back and dancing with the mineral notes. No rush to open, but worth popping soon. — 21 hours ago

Damian

9.1

Light body, salmon in color and grapefruit with some lemon zest on the palate. — a month ago

Aaron Tan

9.7

Not sure if anyone’s noticed, but lately, my tasting notes here have been a little scarce. Not for lack of tasting - trust me, the bottles have been opened, the glasses filled, and my palate put to work. But so many have been uninspiring, fleeting, forgotten before the last sip. And then, boom! A bottle like this.

Popped in the morning, savored through the evening. Great at first, but by dinner, it had truly unfurled. The nose? Cherries, plums, warm spices, rose hips, pink peppercorn, chalk, and orange zest, with a whisper of apricot. The palate? Plush yet precise, broad yet focused. Biscuity richness and an electric minerality. A saline, vinous, full-bodied stunner that lingers impossibly long.

This just reaffirms what I think about this wine - one of the best pink expressions from Champagne, period.

NB: In my mind (and admittedly, limited experience), the best champagne rosé’s include:

Selosse Rosé - haven’t had it in ages, but many bottles had in the past have brought great joy.

Bouchard Enfer - honestly, my sample size is too small, but both times were really impressive; though it must be noted that my company then thought it was more intellectual than pleasurable (too phenolic and soft).

Bereche Remensis - best value rosé? Consistently delicious and complex.

I have heard from friends that the DP P2 and P3 rosé’s deserve to be high on any list. Hope to try them one day.
— 2 months ago

Ely Cohn

9.1

The same Tempier game - deep, textbook, best at cellar temp for nuanced aromas and weighted viscosity.

2018 is losing its fruit, at the end of the window where hints and dried versions of fresh fruit and spices still hang around.

Dried orange peel, grapefruit, peach, and soft red melon and furry raspberry.

— 4 days ago

Scott@Mister A’s-San Diego

9.6

2004 vintage. This was a highlight reel. Acidity, dirty, pretty, fabulous mousse, delicate, concentrated, fruit, long finish. It had it all at some point in the tasting experience. Looks to go long in this state…at least another 7-8 years (till 2033) without any noticeable dropoff. Can’t remember the last time I had a better rosé brut. Magical. 03.01.25. — a month ago

Mariana Puga

9.7

this is really nice! i notice some floral and strawberry notes — a month ago

with Raul

Jose Lorenzo

9.3

Looovvveee this Rose!! — 20 days ago

Donald Williams

9.2

Enjoyable each time. Glad I bought a case. — 15 days ago

with Bonnie

Lisa Brosnan

9.0

70% Gamay, 30% Poulsard — 12 days ago

Austin Hohnke

8.9

Needs air. Better at 60° than 50. Bitter Aperol quality. Viscous. Orange blossom, guava, kiwi, apricot, and gravel. Alcohol stands out a bit. Likely just needs more time. — 2 months ago