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.
Using Chardonnay only from 4 plots in the Grand Cru of Avize in the Côte des Blancs for the Blanc de Blancs, Champagne Louis Roederer uses 100% of its own grapes for vintage styles. Complete self-sufficiency of estate-grown grapes is extremely unusual in Champagne, ensuring superior quality at all stages from grape to glass.
33% of the wines have been matured in oak casks with weekly batonnage and no malolactic fermentation. The Blanc de Blancs 2013 cuvée was drawn off at low pressure in order to create a rounder and smoother effervescence. It was bottle-aged for 5 years and then left to rest for a further 8 months after disgorging to attain the perfect maturity. The dosage is 8 g/l.
2013 was characterised by a particularly late growing
cycle. A seemingly endless winter was followed by a
very cool, late spring. We had to wait until the start
of July for flowering to begin – something we hadn’t
seen in Champagne for quite some time ! Fortunately,
summer was glorious with plenty of sunshine, record
high temperatures and very low rainfall, ideal for the
ripening of the Pinot noirs and Chardonnays. The
temperatures were cool for the October harvest and
the resulting wines are elegant and fresh – the signs
of a ” classic ” vintage.
Bright, intense yellow flecked with green.
Soft, even effervescence with long-lingering threads
Enticing bouquet of pollen, delicately scented spring
flowers, honeysuckle, lily of the valley, lemon tree and
more concentrated, candied lemon. The nose evolves
towards toasty notes, sugared almonds, wheat and
cereals, characteristic of the finest Avize Chardonnays.
The round and fruity attack gives way to a mineral
freshness that is chalky yet also powdery and velvety.
There is a hint of cold, humid chalk and a slightly
drying sensation which enhances the delicate and
A perfect match with oysters, summer salad with hazel nuts and goats’ cheese, or prawns or langoustines.
Serve at 12°C