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Ayala Rose #14 2014 750ml

Ayala Rose #14 2014

  • we94
  • jd92

Save $20.05 (16%)

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Category Sparkling Wine
Origin France
Brand Ayala
Alcohol/vol 12%
Bright colour with delicate rose-gold tints revealing a fine bead and subtle effervescence. Aromas are fresh and acidulous. Notes of morello cherries, red currants and cherries. Frangipani flowers mingle with the delicacy of mango, lychee and passion fruit. Lively and generous attack, revealing the unctuousness of vanilla and the freshness of zesty lime. Chalky and mineral mid-palate wrapped up in warm notes of cocoa and blood orange. A finish of candied ginger accompanies a sweet bitterness of grapefruit. A firm hold on the palate with length and amplitude. N°14 will add vibrancy and contrast to fine and spicy dishes such as a carpaccio of sea bass with mango and pink peppercorns. Between richness and delicacy, it will pair equally well with a shoulder of lamb with sweet spices or a beef tartar and shellfish reduction. For a sweet note, a pavlova with Mara des Bois will subtly balance the lovely bitters of this vintage.
Wine Enthusiast
  • we94

This is the third in a open-ended series of limited-production Champagnes numbered after the vintage in which they were produced. This new iteration is now beginning its rich maturity, with five Grand Cru villages at its heart. It is a finely textured wine with weight and dryness mitigated by the ripe fruit. Drink now.

Roger Voss, December 1, 2022
Jeb Dunnuck
  • jd92

A very different expression, the 2014 Champagne No 14 Brut Rosé is a pale peach hue, with a subtle and attractive perfume of lilac, tangerine, and cantaloupe. It has more racy and compact tension on the palate, with a soft, chalky texture that lifts cleanly. There is nice, snappy energy to this wine, which can be drunk over the next 10 or so years. Founded in 1860, Ayala is based in Ay with the focus on Chardonnay. Caroline Latrive, who is originally from Reims, is the chef de cave, having assumed the role in 2011. She was previously at Champagne Bollinger, which purchased the house in 2005. All the wines are vinified in small stainless-steel tanks and go through malolactic fermentation, and they receive relatively low dosage levels ranging from zero to seven grams per liter. In 2018, they built an additional winery that increased the capacity by 3,300 hectoliters.

November 7, 2022

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