Louis Roederer Vintage

Brut Vintage

Fascinated by the aromatic diversity of Pinot Noir in Champagne, Louis Roederer uses the structure and power of the Pinot Noir grapes from the Montagne de Reims to create its Brut Vintage. Exposed to the north-east, the grapes mature more slowly. The character of this great wine intensifies and becomes more refined through ageing in wood and time.

Composed of 70% Pinot Noir and 30% Chardonnay, 30% of which is wine matured in oak tuns without malolactic fermentation, Brut Vintage is aged, on average, for 4 years in Louis Roederer’s cellars and left for 6 months after dégorgement (disgorging) to attain perfect maturity.

The palate is characteristic of Louis Roederer’s vintages: the attack is ample and dense; a rich and winey fullness is refined by the sweetness, acidity and tight blend of the Pinot Noir grapes of Verzenay. The ensemble is perfectly integrated into a subtle texture. Tasting reveals sparkling suggestions of candied fruits, almond paste, toast, white chocolate, and caramel.

Brut Rosé

In order for grapes to be used in the creation of a great rosé champagne, they have to attain perfect maturity, which is sometimes difficult to achieve in the changeable Champagne climate. This is why Louis Roederer decided to invest in the vineyards at Cumières, where the shallow calcareous clay soil, which is on south-facing slopes bathed in the light reflected from the banks of the river Marne, enables the grapes to attain optimum phenolic maturity.

The wine has fruity aromas of wild red berries, followed by floral notes, and the sugary and spicy fragrance of zest; and the aromas of dried fruit and cocoa result from the wine’s vinifying in oak tuns. Rich and full-bodied, Brut Rosé exalts the maturity of the fruit. A sparkling wine with an initial impression of freshness, it opens smoothly with almost exotic notes, combined with the pure minerality of the Chardonnay grapes.

Blanc de Blancs

100% Chardonnay, the Blanc de Blancs cuvée is aged for five years in Louis Roederer’s cellars and left for 6 months after dégorgement (disgorging) to attain perfect maturity.

In the mouth, the attack is typically Chardonnay—it is smooth and delicate, and markedly sweet. Slightly sweetened floral notes and white fruit and dried fruit notes are combined with the almost chalky minerality of the Côte des Blancs. The texture has notes of sugared almond, a sensation that is strengthened by a soft effervescence that envelops the mouth. This is followed by an impression of finesse, elegance, and freshness, strengthened by suggestions of fresh mint and basil.

Shared by Martinel Fitzsimons

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