1324 – Champagne Louis Roederer Rosé Brut Vintage

1324 – CHAMPAGNE LOUIS ROEDERER ROSÉ BRUT VINTAGE

Characteristics: Champagne Louis Roederer Rosé Brut Vintage is a very high-end sparkling wine, famous for its energy, aromatic finesse and a traditional production process that combines ripeness and saline freshness.

Typical blend: It is made mainly with 60% – 70% Pinot Noir and 30% – 40% Chardonnay.

Infusion method: A unique film maceration technique (infusion) is used where the Chardonnay musts are added directly to the Pinot Noir maceration to ferment together, perfectly integrating the juicy character of the fruit and the mineral freshness.

Wood aging: About 11% – 20% of the base wines are vinified in oak barrels (foudres), providing structure and creaminess.

Maturation: Aged for a minimum of 4 years in the cellars on its autolysis lees and rests for an additional 6 months after disgorging (dégorgement).

Alcohol: 12% Vol. Alc

Tasting notes:

• View: It has an attractive and bright salmon or pale pink color with elegant copper or golden reflections. The bubbles are extremely fine, persistent, dynamic and regular.
• Nose: The bouquet is intense, fresh and very complex. The acidic and wild berries stand out (strawberries, raspberries, currants) combined with notes of ripe citrus fruits (blood orange). With aeration, nuances of fine pastries, toasted almonds, flower petals, a chalky background (clarion) and light touches of spices such as cocoa appear.
• Mouth: The attack is fleshy, soft, unctuous and very integrated. It offers a silky texture that immediately merges with a vibrant mineral and saline freshness. It has a deep, vertical mid-palate and a very long and persistent finish, which leaves memories of crunchy fruit and a delicate tannic sensation from the skin of the Pinot Noir

Serving temperature: It is recommended to serve it between 9 and 12 °C in a wide champagne or white wine glass to allow it to oxygenate and express all its aromatic complexity.

Gastronomic pairing: Due to its vinous character, depth and balance, it is a highly gastronomic champagne that goes beyond the concept of a simple aperitif:

• Fatty and blue fish: Ideal to accompany salmon (in tartar, smoked or grilled) and red tuna.
• High-grade seafood: Crayfish, lobster or lobster cooked with butter or mild sauces.
• White meats and poultry: Excellently pairs with duck, guinea fowl, roasted free-range chicken or even suckling lamb thanks to its good structure.
• Cheeses: Soft and creamy cheeses (such as Brie or Camembert).
• Asian cuisine: Goes fantastically with sushi, sashimi and dishes with light spicy bits due to its citrus tension and freshness.

Presentation: In original Louis Roederer luxury individual case