Xerjoff Louis XV 1722 Rosé Review

Xerjoff Louis XV 1722 Rosé by Olya Bar

Spring always brings me back to rosé, but not the easy, forgettable kind. I’m talking about a glass that demands your sensory attention. Chilled just enough, poured somewhere quiet, where the first sip feels like a decision: the season has officially shifted.

That exact tension, between restraint and indulgence is what Xerjoff captures in Louis XV 1722 Rosé, inspired by Maison de Venoge’s Louis XV Rosé Champagne which marks the second chapter in the collaboration between Xerjoff and Maison de Venoge.

And if you’ve had it, you already know, this isn’t a polite rosé. I’ve only tasted the 2006 version and can only dream of taking a sip of the 1996 edition which I’ve heard has a “golden ripe” profile with honey and mushroom notes. The Champagne is known for its complex, red-fruit-dominant profile and luxurious, structured mouthfeel. It opens with precision. A bright, almost electric acidity cuts through first, cherries, strawberries and raspberry, but not in a candied way. More like fruit just before peak ripeness, still holding onto its structure. There’s a minerality snap to it. The next phase that follows, is not overly juicy, but rounded enough to soften the edges, giving the blend a kind of quiet generosity without tipping into excess, balanced with nutty, caramel, toast, and buttery undertones.

What sets it apart is the control. The florals of the flavor don’t bloom, their olfactory shadows hover over the glass. A suggestion of petals rather than a full expression. And underneath it all, there’s a dry, almost architectural backbone. A subtle woodiness that reins everything in, keeping the composition taut, deliberate.

Xerjoff Louis XV 1722 Rosé Champagne via the brand. 

The finish is where it lingers. Not sweet, not heavy, just a slow, creamy fade. A trace of something warm, slightly resinous, that stays close to the palate. It doesn’t ask for attention at that point, it already has it.

Now, let’s deconstruct the fragrance.

I think it’s important to note that Xerjoff Louis XV 1722 Rosé doesn’t interpret the champagne but rather mirrors its structure. The opening is immediate. Blackcurrant and raspberry hit with that same lifted sharpness, almost sparkling in their delivery. It’s vivid, but controlled, no syrup, no excess. The pear smooths the transition, giving it that same rounded, almost textural softness you recognize from the glass. Then the florals arrive, but again, they don’t announce themselves. Geranium and rose move in quietly, diffused, almost translucent. This isn’t a rose that performs. It lingers, just enough to shift the composition without weighing it down.

Xerjoff Louis XV1722 Rosé Ingredients via the brand.

The base is where it settles into itself. Cedarwood and amyris create that dry, structured frame, echoing the champagne’s underlying restraint. Musk pulls it closer to the skin, softening the edges, while vanilla adds a subtle warmth, not sweet, but creamy in a way that feels intentional, almost tactile.

It captures the behavior of champagne: the lift, the tension, the controlled release, the slow fade. Nothing spills over. Nothing feels accidental. Like the gardens of Versailles at sunrise, yes, but alongside romance, there is order, symmetry, and quiet excess held in check.

Notes: Blackcurrant, Raspberry, Pear, Geranium, Cedarwood, Rose, Musk, Vanilla, Amyris.

Disclaimer:  Xerjoff Louis XV 1722 Rosé was kindly gifted to me by Twisted Lily, where I am the Head of Marketing Strategy & Communications, Digital Division. for the purpose of this review but opinions are my own.

–Olya Bar, Editor.

To buy or sample at Twisted Lily.

Read Michelyn’s review with Sergio Momo here. Read Olya’s review of Xerjoff Louis XV 1722 here. Watch Steven’s review of Xerjoff Tony Iommi Deified here.

Xerjoff Louis XV 1722 Rosé by Olya Bar

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