Champagne Louis Roederer Rosé Vintage
October 10, 2018, Alison Napjus
“Vibrant acidity frames expressive flavors of poached apricot, mandarin orange peel, toasted brioche and almond blossom in this well-knit, pale, salmon-hued Champagne, while the lacy mousse carries an echoing streak of salinity on the finish. Drink now through 2028.”
94 Points, Editor’s Choice
December 1, 2017, Roger Voss
“This mature generous wine is perfectly ready to drink. Its red fruits are now balanced by a toasty character as well as ripe acidity and a touch of tannin. This is a very fine wine, balanced and rich.”
October 4, 2017, James Suckling
“A rich year with low yields and a perfectly warm summer. The nose is all chalky, oyster shell and dried berries. Plenty of powerful wild red fruit. Super focused with a very crisp, linear, acid drive. Pink grapefruit to close. A great vintage for this rosé. Drink now or hold – this has the structure to support some ageing.”
Since Champagne Louis Roederer‘s founding in 1776, the House has been synonymous with the world‘s greatest champagnes.
A great rosé champagne must be made from very ripe grapes, which are sometimes difficult to obtain in the Champagne climate. As a result, Louis Roederer has chosen to invest in one of the earliest Champagne crus, Cumières, for which the steeply-sloping, shallow clay and limestone soils face south and benefit from the additional light reflected from the river Marne, enabling phenolic maturity to be achieved. In these select terroirs, Louis Roederer applies the precise winemaking methods required for the production of a saignée rosé.
The style of this rosé is elegant, full-bodied and with delicate fruitiness (red fruits). Brut Rosé is 100% estate-bottled from the grapes of the historic family-owned vineyards.
Over the years Louis Roederer has developed a unique technique for the production of its rosé champagnes. This process, referred to by Roederer as the ‘infusion’ technique, allows the winemaking team to bring out the juicy, ripe character of the Pinot noirs whilst preserving their exceptional freshness. A small amount of Chardonnay juice is added to the Pinot noir maceration which then ferment together and integrate harmoniously. The cuvée Rosé 2012 was bottle-aged for 4 years before being left to rest for a further 6 months after disgorging in order to attain perfect maturity. The dosage is 9 g/l.
Golden pink hue with bright red tints. Exceptionally fine, lively sparkle forming even, persistent streams of bubbles. Intense bouquet of ripe fruit (blackcurrant) and candied orange, accompanied by subtle notes of orange blossom and Madagascar vanilla. The bouquet is very stable, dense and opens out slowly to reveal a deep, sweet character. Smooth and full-bodied on entry to the palate. Its ripe, warm palate is both tactile (silky texture) and rounded (ripe, sweet anthocyanins with an almost liquorous consistency), and is lengthened by a fresh, chalky finish. Subtle notes of hazelnut and cocoa beans linger on the end palate. Due to the decision not to carry out the malolactic fermentation, it has retained a remarkable freshness which lightens and elongates the palate.
2012 was one of the most challenging and complicated years ever experienced in Champagne. Yet difficult conditions often lead to great things…The low yields, due to the vagaries of the weather, combined with continental conditions towards the end of the season, gave us unusual levels of maturity, resulting in rich, full-bodied and structured wines worthy of the greatest vintages in Champagne.
Varietals: 63% Pinot Noir, 37% Chardonnay
Suggested Retail Price: $79.99