This Champagne House needs little introduction; in a nutshell, the Taittinger family has managed this House for nearly a century.
In 1915, a young officer from Paris, named Pierre Taittinger, was assigned as chief of staff to General de Castelnau, who was based at the Château de la Marquetterie, in the heart of Champagne. Pierre Taittinger went on to become a prominent politician and MP in Paris and before long he was looking to settle in Champagne, a region that had captured his heart. In 1932 he purchased a Château. Two years later Pierre and his brother-in-law, Paul Evêque, purchased another Château, the Forest-Fourneaux Champagne House, one of the oldest houses in the region.
It was not long before the Champagne House became a family affair. Pierre’s son, François Taittinger, joined the family business at the beginning of the Second World War and managed it from 1945 until his death in 1960. After François’ death, his brother, Claude, was appointed by the family to take charge and he did so until 2006.
In 2006 the reins were passed to François and Claude’s nephew, Pierre-Emmanuel Taittinger. Today, Pierre-Emmanuel is Honorary Chairman, while his daughter, Vitalie, is President and his son, Clovis is Managing Director.
Over the weekend I had the absolute pleasure of trying the Taittinger Prestige Rosé and, if this Rosé is any indication, this famous Champagne House is in excellent hands with the fourth generation of the Taittinger family.
Taittinger Prestige Rosé $99.99
It is hard to track down the exact blend for this Cuvée, but it appears to include about 35% Pinot Noir, 30% Chardonnay and 20% Pinot Meunier. The remaining 15% of the blend is still, red wine from the best Pinot Noir in Montagne de Reims, producing the extraordinary colour you see pictured above.
Aromas of tree blossoms, gala apples, raspberries and pomegranate pith. This Champagne has a fine mousse and high acidity. The palate offers ripe strawberries, raspberries, wild, red cherries and pink grapefruit. The acidity balances the ripe fruit and brings a lingering mineral, saline, rhubarb finish.
Delightful at any time of year, but especially during the festive season!