One of the most coveted grand cru champagnes, the icon of Maison Roederer.
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The House Louis Roederer is one of the names that comes up when we talk about the great houses of Champagne, being still one of the Rares to remain family owned for more than two centuries now. Reigning over a vineyard of 240 hectares classified on sumptuous terroirs in Premiers Crus and Grands Crus, the House Louis Roederer has never ceased to offer generous Champagnes that embellish all occasions.
It was in 1833 that Louis Roederer inherited his uncle's house: the house of Champagne Dubois Père et Fils in Reims, which he had founded in 1776. From then on, he chose to take the habits and customs of the region in hand and showed great concern for controlling all the stages of production of his Champagne. At the time, marketing was the business of the wine merchants, while the vineyard belonged entirely to the winegrowers. Thus, in 1845, Louis Roederer bought about fifteen hectares of vineyards classified as Grand Cru and acquired the status of winemaker-negociant in order to reconcile the two trades.
In 1876, Louis Roederer II, who succeeded his father following his death in 1870, created at the request of Tsar Alexander II a special vintage for the exclusive consumption of the Tsars of Russia, the famous Cuvée Cristal. Fearing that he might be the target of an attack and that a political opponent might conceal an explosive in the bottom of the bottle, he wanted this cuvée to be free of explosives. Thus, the Cuvée Cristal is today the only bottle of Champagne to have a flat bottom. Then in 1908, Tsar Nicholas II granted the Roederer House the title of "Official Supplier to the Court of His Majesty the Emperor".
The House has continued to grow under the watchful eye of successive generations. The vineyard is now managed according to the principles of biodynamics, and the house never ceases to take steps to address climatic and ecological issues. The vineyard extends today on 240 hectares distributed on the Montagne de Reims, the Vallée de la Marne and the Côte des blancs. Pinot Noir is the majority.
The House Louis Roederer offers a range of beautiful cuvées that reveal a personality of their own as well as the richness of the terroir from which they come.
The Champagnes Brut Millésimé age an average of 4 years in the cellar and wonderfully illustrate the greatness of the house. Intense and balanced on the nose, they show freshness and concentration on the palate. The result is simply delicious.
The famous Champagnes Brut nature are seductive as hell, offering vibrant energy, freshness and plenty of minerality.
The Champagnes Blanc de blanc are a combination of great chalk terroir combined with human passion. The result is an irresistible, creamy, muscatel-like Champagne.
What about the famous Cuvée Cristal, an exceptional Champagne adored by the most seasoned connoisseurs. Made from the House's best vineyard selections classified as Grand Cru, it is aged for a minimum of 6 years on lees and deserves 6 more to reveal its full potential. Delicate, unctuous, precise and incredibly persistent, it is an irresistible nectar.
A Grand Cru made with 60% Pinot Noir grape and 40% Chardonnay grape.
32% of the blend is vinified in oak barrels in oak barrels. Bottled wines age on average 4 years in cellars and after disgorging benefit from a 6-month rest.
The color is gold with shimmering reflections highlighted by the birth of the bubbles.
On the nose: aromas of white fruits such as William pear or vine peach with tangy notes of citrus zest.
On the palate: an exceptional balance for this great vintage between freshness and concentration of flavors. Presence also of dried fruits such as fig, hazelnut or apricot prolonged by toasted touches from the oak of French oak tuns.
To be served between 10 and 12 ° C to collect and savor the elegance of this Grand Cru de Champagne 2013 on toasts of goose or duck foie gras from Quercy or smoked salmon, on a pike or turbot in white butter , a white meat flavored with grated black truffles.
Extraordinary for dessert with citrus or vanilla sorbets, red fruit tarts such as burlat cherry from the Basque country or spring gariguette from Périgord or Plougastel in Brittany.
Can be kept in cellars for several years with successive tastings to measure its peak. The boots will be kept lying down protected from noise and vibrations with an optimum humidity level of 70%.
