New Vintage Release of Cristal Vinothèque 1996

21st November 2018


Champagne Louis Roederer‘s chef de cave and executive vice president, Jean-Baptiste Lecaillon, was present in London for a unique and private tasting at 67 Pall Mall – ‘Exploring the Ageability of Cristal‘.

“The world of bubbles is a very interesting one!” Jean-Baptiste Lecaillon

A line up of fine vintage Cristal were proudly displayed and eagerly anticipated by the select few international journalists lucky enough to be invited to attend.

Tasting notes by Christopher Walkey:

Cristal 2008:Delicate peach, apricot, nutty, floral, citrus nose. Minerals, citrus, soft yellow stone fruits / vanilla flavours. Crisp and refreshingly more’ish.

Cristal 2002:Apricot pastry aromas along with vanilla, white rose petals and a touch of citrus. Crisp and delicate citrus, chalk flavours with hint of white pepper amongst a fine balance of acidity.

Cristal Vinothèque 1995:Fine aromas of vanilla, lightly buttered toast, dried stone fruits and distant almond / raisin. Citrus and mineral driven flavours with a touch of white pepper, grapefruit with honey / dry pastry appearing in length.

Cristal Vinothèque 1996:Aromas developed further as it stayed in the glass so do not rush in to this one – citrus sherbet, orange peel, yeasty / light toast with distant almond and minerals. Crisp and delicate flavours mostly citrus / chalk led with dry refreshing acidity yet with a smooth softness of ripe yellow fruits with length.

Cristal Vinothèque 1995 rosé:Purest of ripe red berry and black berry fruits along with vibrant zesty hints in aromas. Flavours are refreshing dry red berry fruits, soft citrus with subtle chalk / minerals in length.

Cristal Vinothèque 1996 rosé:A pale copper colour with red fruit aromas along with lemon / lime zest, touch of spice and orange peel. Crisp and refreshing young and lively flavours with dry berry fruits, toast and chalk hints.

Christopher Walkey

Co-founder of Glass of Bubbly. Journalist and author focused on Champagne & Sparkling Wines and pairing them with foods.