Founded in 1776, and property of the same family since 1819, Champagne Louis Roederer is today one of the last major champagne houses to be an independent family affair. The annual production of its wines (Brut Premier, Carte Blanche, Brut Vintage, Rosé Vintage, Blanc de Blancs, Cristal, Cristal Rosé) represents just over three million bottles, distributed to 100 countries worldwide.
A great Rosé champagne must be made from very ripe grapes – sometimes difficult to obtain in the Champagne climate. As a result, Louis Roederer has chosen to invest in one of the earliest Champagne crus villages, Cumières, for which the steeply-sloping, shallow clay and limestone soils face south and benefit from additional light reflected from the river Marne, enabling great phenolic maturity to be achieved. In these select terroirs, Louis Roederer applies the precision wine-making methods required to craft a saignée rosé. The Chardonnay is from the north facing slopes in Chouilly, bringing bright and fresh notes.
Vinified in oak tuns without malolactic fermentation. The Rosé 2011 cuvée is aged for four years on lees and is left for a minimum period of six months after disgorging to attain optimum maturity.
This cool and damp year unexpectedly generated the earliest harvest in the history of our House. A vintage of inverted seasons: a rather mild and dry winter developed into a summer-style climate for the entire spring. Summer began extremely cool and wet, with autumnal conditions continuing until the end of August. The weather improved at the end of the month with a return to summer temperatures by late August and throughout the month of September. The ripening process was spectacularly – and unexpectedly – energetic for such mediocre weather conditions. 2011 was a vintage of patience and careful selection during the picking. Similarly to 2010, only a few south-facing plots and vines with very few grapes reached satisfactory ripeness.
Light, golden pink in colour with fine, delicate bubbles and aromas of red fruits, cocoa and dried flowers. On the palate there is an immediate concentration of flowers and blood orange, bringing a sensation of luxurious richness as well as tangy freshness.
It is a fantastic pairing with fish such as salmon; meat including lamb, veal, guinea fowl, and even pheasant; and also soft cheeses such as Chaource and Brillat-Savarin. It can also be served with red fruit based deserts that are less sweet, such as a red fruit zabaglione or a red fruit gratin.
Serve at 12°C
63% Pinot Noir