(2021) There are two main methods for producing pink sparkling wines, by blending red and white base wines together, or the one used here: saignée, where the colour comes from a short period of skin contact, colour leaching from the skins of black grapes. This is made from Pinots Noir and Meunier, and the skin contact also gives an unusual herbal, twiggy aspect to the aroma, as well as strawberry, sherbetty red fruit and floral notes. In the mouth I find a touch of green bitterness, which although there is plenty of creamy red fruit and fine acidity, just detracts a little.