Lahaye/Benoît Extra Brut Rosé de Macération Champagne Grand Cru NV

95 points Tyson Stelzer (The Champagne Guide): "(disgorged January 2015; 100% 2012 pinot noir from a single, low-yielding 1973 Bouzy parcel, but released too young to label as a vintage; 10% crushed berries and 90% whole berries macerated on skins for 24 hours, then pressed like a white wine for finesse; fermented in stainless steel tanks; 3g/L dosage; 2700 bottles). The colour is a pretty pale salmon, though Lahaye says it's not colour that he's aiming for in this characterful and textural rosé. The freshness and gentle spiciness of pinot noir are upheld in allusions of pink pepper, watermelon, pomegranate and strawberry hull, even hints of licorice and white pepper. Soft, chalk minerality and very fine, well-managed tannins build a captivatingly textural and creamy structure of impeccable length and line. (2016-2017)"

93 points Wine & Spirits: "[$75 list] Benoît Lahaye has been working his vines organically since 2003, gaining biodynamic certification in 2010. He ferments all of his wines in barrels without added yeasts and leaves them to rest on the lees for ten months without racking. This wine is pinot noir from vines planted in 1973 in Bouzy. He macerates the whole clusters for two days, then presses the wine into barrels, producing a tangy, intriguing Champagne with a tawny copper color. The flavors range across savory citrus tones of clementine, tangerine and bitter grapefruit, all suffused with a lovely richness. (Dec 2017)"

92+ points John Gilman (View From the Cellar): "Benoît Lahaye’s non-vintage “Rosé de Macération” bottling is produced entirely from a forty year-old parcel of pinot noir in the lieu à dit of les Juliennes in Bouzy. The vin clair for this bottling is made from whole clusters, with a two to three day maceration period producing the wine’s beautiful deep salmon color. It is finished off with a dosage of under three grams per liter. The bouquet is deep, pure and complex, offering up a spicy nose of blood orange, cherries, a touch of clove, beautifully complex soil tones, a bit of rye bread and discreet smokiness in the upper register. On the palate the wine is full-bodied, pure and nascently complex, with marvelous mid-palate depth, brisk, beautifully integrated acids, elegant mousse and outstanding focus and grip on the perfectly balanced and vibrant finish. This wine will have a lovely vinous note at full maturity, which is probably still a handful of years down the road. Superb juice that is very tasty today, but will be even better down the road. 2016-2035. (May/Jun 2016)"

*(*) Peter Liem (ChampagneGuide.net): "From the lieu-dit of Les Juliennes in Bouzy, this is pure pinot noir: 60 percent of it was vinified in barrel, while the other 40 percent was made in terracotta amphorae. It’s bright and lively, its fragrant notes of red cherry and raspberry underlined by fresh acidity, and while it’s not overtly oxidative, there’s a textural breadth that seems to reflect the amphora influence. (Incidentally, Lahaye bottled a little of the amphora-fermented wine on its own, and that does appear oxidative, lacking the freshness and energy of the blend.) It finishes with long, ample aromas and soil-driven tension, and it’s delicious to drink—I’d enjoy it now to ensure that the fruit remains fresh. Last tasted: 2/17."

100% Pinot Noir from "Les Juliennes," a vineyard located on the terres blanches in Bouzy on the border with Tauxières and planted in 1973. Shallow, brown chalk soils. Planting density: 8400 plants/hectare. Whole cluster maceration for 2 to 3 days, then direct pressing. The still wine is racked once and not filtered before its secondary fermentation. Low dosage at 2 to 3 grams/liter (extra dry). Production: 4,000 bottles.