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.

“Rosé Iconic offers a unique, gourmet crunch. The ‘saignée’ method brings a beautiful balance between structure and fruitiness, accompanied by ever‑present freshness.” — Cynthia Fossier, Cellar Master

Expressive and alluring, our Rosé Iconic stands out thanks to its high proportion of Premiers and Grands Crus, its generous use of reserve wines, and its extended cellar aging.
This cuvée is crafted as a Rosé de Saignée, a rare and demanding method in which Pinot Noir juice is tinted and enriched through brief contact with the grape skins. This technique gives the wine its signature colour, crisp texture, and the elegant fruitiness of red berries.
An exquisite Champagne designed to be shared and to make every moment unique.

Reserve Wines – 30%.
Aged for a minimum of 3 years in our cellars. While at its finest upon release, it may be aged an additional 2–3 years if stored away from light at 10–15°C.

Tasting notes

Appearance
A lovely copper‑pink hue with fine bubbles.
Nose
Subtle, delicate notes of red berries — redcurrant and blackcurrant — highlighting the complexity of the blend.
Palate
Freshness supported by tangy notes and flavours of cherry and morello cherry.

Food pairing

Seared tuna, Cœur de Bœuf tomato brunoise, confit leek, balsamic vinegar
Roast squab with cherry‑blackcurrant jus and tandoori sweet‑potato purée
Strawberry carpaccio, mandarin cream, liquorice mint and Thai basil