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 2015 was vinified 11% in old oak casks, 30% underwent malolactic fermentation
An extraordinary vintage which is also the year in which the Champagne region was recognised as a UNESCO World Heritage Site! 2015 followed the continental trend of that decade: a mild, wet winter and a hot, dry summer. The summer, hot and sunny, brought record-breaking temperatures and water stress. The second half of August brought some very welcome rain, giving the vines some much needed relief. Thanks to this fresh finish, the vines produced juicy, ripe and concentrated grapes. Our ambition for this vintage? To capture the concentration which is the hallmark of this spectacular vintage!
Salmon hue with bright red tints.
Fine and energetic bubbles
A ripe, complex and youthful bouquet of slightly tangy red fruit (redcurrants, blackcurrants), ripe citrus (blood orange) and roasted cocoa beans. After some time in the glass, the wine reveals sappier, floral and sweet notes with a saline, almost briny core.
The first impression of the wine is of a generosity, softness and concentration. One has the sensation of biting into juicy, ripe fruit and blood orange, it is a fabulous aromatic explosion with luscious and slightly tangy overtones. The concentrated and dense body takes over and reinforces the impression of substance, of concentrated liqueur on the mid-palate. The finish stretches out, perfectly-honed, gradually revealing umami notes thanks to the precise and crisp mineral freshness.
It is a fantastic pairing with fish such as salmon and tuna; meat including lamb, veal, guinea fowl, wood pigeon and 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
62% Pinot Noir