It's not a secret, but most folks don't know that most Rosé Champagne is made by adding a small amount of still red wine back into the cuvée of an assembled Champagne before it undergoes secondary fermentation. There's nothing wrong with that, but this is a different style from Geoffroy, a Rosé de Saignée, which has actually undergone a brief maceration with the skins from red fruit, like a more traditional pink still wine. It has a more complete depth of flavor, along with its slightly darker pigmentation. It's a stunning bottle. Try it with steak, ideally Wagyu New York Strip from the Gwen Butcher Shop.