The story of Canard‑Duchêne unfolds as a tribute to an enduring legacy shaped by an unbreakable bond and a profound respect for the land. For more than 150 years, the House has remained faithful to the values established by its founders: harmony with nature, long‑lasting partnerships, and unwavering authenticity. When winemaker Léonie Duchêne and barrel‑maker Victor Canard united their expertise, they sought to craft Champagne that would embody the distinctive character of the Montagne de Reims — the land they cherished. Their passion, dedication, and belief in their craft laid the foundation for a style that continues to define Canard‑Duchêne today. The House carries this heritage forward, revealing the richness of its terroir and creating Champagnes that celebrate elegance, freshness, and a deep respect for tradition.

“Essentiel Rosé is delightfully nostalgic, revealing notes of tangy candies. The blend of our white and red grape varieties gives rise to a harmonious Champagne, a true reflection of the Maison’s expertise.” — Cynthia Fossier, Cellar Master

Discover an explosion of red fruits with our Essentiel Rosé — a refined blend that delights the senses. Crafted from the Crus of the year, reserve wines, and a touch of Pinot Noir vinified as red wine, it enhances the brilliance of Chardonnay.
It achieves a perfect balance between freshness and fruitiness. This masterful blend of white and red grape varieties perfectly illustrates the Maison’s savoir‑faire.

Reserve Wines – 20%.
Aged for 3 years in the cellars. While at its finest upon release, it may be kept an additional 2–3 years if stored away from light at 10–15°C.

Tasting notes

Appearance
A delicate pink hue, pearly bead and fine mousse.
Nose
Subtle notes of tangy candies blend harmoniously with red fruits such as strawberry and raspberry.
Palate
Grenadine and red fruit flavours dominate, awakening sweet childhood memories while remaining light and balanced.

Food pairing

Chicken skewers marinated in olive oil and za’atar.
Tiger prawn tempura with Sriracha mayonnaise.
Light panna cotta with red berry coulis and mint leaves.