Rosé Champagne is a veritable newborn among wines, having only been around since the 1960's. The good stuff is made by the saignée method, where the must, or juice, is left in contact with the skins of Pinot Noir grapes for several hours during the initial fermentation process in order to allow the color to develop. The method Champenoise is followed thereafter.
I really can't enjoy Louis Roederer Cristal or Dom Pérignon Rosé lightly enough to quaff them liberally at $200 and up a bottle. Although expensive, yet considerably more affordable is Veuve Clicquot Brut Rosé ($50). Very dry and full bodied, with red fruit and citrus flavors and a creamy-yeasty finish.
Also worth considering is the best selling rosé in the world, and my perennial favorite every time I am in Europe- Paris especially, Laurent-Perrier NV Brut Rosé ($75). It's bright and fresh, with notes of strawberries, raspberries and black cherries.
Something else to consider for those very special occasion you should definitely try to find Nicolas Feuillatte's 1999 Rosé. A little less than $200 (yup 2 bills USD) when you are lucky to find it in obscure places after relishing in its delight will make you daydream to liquidating your longterm portfolio to acquire all you can find to ensure same lifetime joy until your last days in this lifetime.
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