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.
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 us 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 cuveé 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.
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.
Exceptionally fine, lively sparkle forming even, persistent streams of bubbles.
Intense bouquet of ripe wild strawberries, pink grapefruit and candied orange, accompanied by subtle notes of orange blossom and Madagascar vanilla. The bouquet is very inviting and develops slowly to reveal deep, sweet character.
The beautifully balanced palate boasts silken ripe fruit and zesty citrus over a vibrant and chalky palate with hints of liquorice spice. The wine is elongated by a persistent fresh, almost effervescent chalky finish with subtle notes of hazelnut and cocoa beans.
Due to the decision not to carry out the malolactic fermentation, it has retained a remarkable freshness.
It is a fantastic pairing with fish such as salmon and tuna; meat including lamb, veal, guinea fowl, wood pigeon 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