Collet Champagne Anthime Sensation Rose Extra Brut 2017

Domaine Collet 'Anthime Sensation' Rosé

A "Red Wine Lover's" Champagne – Depth, Structure, and Oak-Aged Intensity

The Vibe

In 2026, the Domaine Collet 'Anthime Sensation' Rosé (Extra Brut) is often described as the most "serious" wine in the Collet brothers' portfolio. While many rosé Champagnes are made by simply adding a little red wine for color, Sensation is a much more ambitious creation.

It is primarily a Rosé de Saignée (made by "bleeding" the juice after skin contact with Pinot Noir), which is then blended with white wine. This method, combined with fermentation in 300L oak barrels, results in a Champagne that looks and tastes remarkably "vinous." In 2026, if you are drinking the 2017 or 2018 base vintages, you are getting a wine that bridges the gap between a high-end sparkling wine and a light, sophisticated red Burgundy.

The Nose

The aromatics are bold and "darkly" fruited:

• The Fruit: Intense notes of Morello cherries, wild strawberries, and pomegranate.

• The Savory: Because of the oak and the saignée method, you’ll find complex scents of blood orange, dried rose petals, and a hint of smoked meat.

• The Spice: Subtle undertones of salted caramel, clove, and a touch of "forest floor" emerge after the wine has been open for a few minutes.

The Taste

On the palate, Sensation is powerful, structured, and gastronomical.

• The Texture: This is a "weighty" Champagne. It has a palpable tannic grip and a rich, mouth-filling texture that is very rare in rosé.

• The Profile: It hits with a burst of tart red berries, followed by a savory, salty minerality. The oak influence adds a creamy volume without making it taste "woody."

• The Finish: Long and slightly spicy, with a refreshing grapefruit-pith bitterness that cleanses the palate.

📋 Product Specs

Best Paired With:

• The Bold Match: Beef Tartare with quail egg or seared duck breast with a cherry reduction.

• The Seafood Pair: Grilled salmon or tuna steaks; the wine's structure can handle "oily" fish perfectly.

• The Savory Side: Mushroom-based dishes or a rich Ibérico Ham.

• The Surprise: It is one of the few Champagnes that can stand up to a pigeon or squab dish.

Pro Tip: Because of its deep color and vinous structure, do not serve this too cold. Aim for 11–13°C (warmer than a standard Brut). Use a large tulip or a Pinot Noir wine glass to let the aromas expand. In 2026, this wine is essentially a "food wine"—it is almost a waste to drink it as a simple aperitif without something savory to eat alongside it.