Louis Roederer


Louis Roederer Premier NV|Brut|NV

Descriptors & Texture

Descriptors & Texture


Spicy

Winemaking

Winemaking


Barrel-maturation Biodynamic Producer

Earth

Earth


Mineral

Foods

Foods


Toasty

Herbs & Spices

Herbs & Spices


Nutmeg Spicy

Florals

Florals


Lemon Blossom

Reims

Reims

What to expect


"A masterful presentation of impeccably ripe fruit of intricate balance and abundant appeal: a dependable bargain in the non-vintage champagne stakes. It's on the rise in its new, dedicated facility. Until the 2009 base, Brut Premier reserves came from a solera, in Jean-Baptiste Lecaillons view, lacking focus and 'showing too much character of having been made in the cellar.' The solera is now no more, bringing greater focus, more precise mineral articulation and greater emphasis on ripe fruit. Dosage was sensibly dropped from 10-11g/L to 9.5 g/L. The result in 2010 is a wonderful accord between pretty lemon blossom, apple and pear fruit, the spicy, toasty, nutmeg allure of barrel-fermentation and bottle age, and the racy freshness of malic acidity. It's at once impeccably fresh and enticingly complex, with a long finish of soft chalk minerality." Tyson Stelzer - The Champagne Guide 2016-2017

$85.00

Club Price $80.75 (?)

Descriptors & Texture

Descriptors & Texture


Spicy

Winemaking

Winemaking


Barrel-maturation Biodynamic Producer

Earth

Earth


Mineral

Foods

Foods


Toasty

Herbs & Spices

Herbs & Spices


Nutmeg Spicy

Florals

Florals


Lemon Blossom

What to expect


"A masterful presentation of impeccably ripe fruit of intricate balance and abundant appeal: a dependable bargain in the non-vintage champagne stakes. It's on the rise in its new, dedicated facility. Until the 2009 base, Brut Premier reserves came from a solera, in Jean-Baptiste Lecaillons view, lacking focus and 'showing too much character of having been made in the cellar.' The solera is now no more, bringing greater focus, more precise mineral articulation and greater emphasis on ripe fruit. Dosage was sensibly dropped from 10-11g/L to 9.5 g/L. The result in 2010 is a wonderful accord between pretty lemon blossom, apple and pear fruit, the spicy, toasty, nutmeg allure of barrel-fermentation and bottle age, and the racy freshness of malic acidity. It's at once impeccably fresh and enticingly complex, with a long finish of soft chalk minerality." Tyson Stelzer - The Champagne Guide 2016-2017

About the house

About the house


 Food suggestion

This house has serious pedigree and a long history of making outstanding wines. Roederer is still family owned and run and has a significant land holding of over 230 hectares allowing them to supply 70% of their grape requirements with excellent fruit. We are impressed by Louis Roederer’s increasing commitment to exploring biodynamics both with treatment of their vast vineyard holdings plus the recent acquisition of a 15 hectare biodynamic parcel from Leclerc Briant. A relatively small 3 million bottles per annum of production are exported, largely to the USA. 

 Food suggestion


Finesse and power are juxtaposed in this stunning cuvee. Enjoy this wine on its own or serve with an almond crusted halibut fish drizzled with a garlic and lemon sauce.