Louis Roederer


Louis Roederer Vintage '00|Vintage|2000

Descriptors & Texture

Descriptors & Texture


Pinot Noir Dominant Zesty

Winemaking

Winemaking


Barrel-maturation

Foods

Foods


Toasty Brioche Caramel

Stone Fruit

Stone Fruit


Apricot

Reims

Reims

What to expect


- Rare back vintage champagne

- Special dosage made of the best cru's used in making this wine

- Pair with rich-earthy dishes with mushroom, pastry or truffle.

Golden-yellow with an amber hue. The mousse is extremely fine and lively which leads to the aroma opening up with intense, precise glimpses of red berry fruit mingled with juicy ripe peaches, notes of orange-zest and apricot, toasted almonds and yeasty aromas of brioche. As the wine airs, it develops nuances of toasty, caramelised oak, a hallmark of the OLD Louis Roederer house style.

The palate is rounded, fleshy and full-bodied, revealing a sappy wine with a tightly-grained framework underpinning an intensely vinous, even slightly robust texture. The well-measured dosage of this champagne combines elegant power with enough mineral acidity to support the long finish of citrus zest, nuts and toasty spice

Technical details

Pinot noir 66%, chardonnay 34%

11 - 12 g/l and the "liqueur dosage" is prepared from a selection of 8-10 of the very best cru's from Louis Roederer vineyards, which have been aged for 4-10 years in oak.

$329.00

Club Price $312.55 (?)

Descriptors & Texture

Descriptors & Texture


Pinot Noir Dominant Zesty

Winemaking

Winemaking


Barrel-maturation

Foods

Foods


Toasty Brioche Caramel

Stone Fruit

Stone Fruit


Apricot

What to expect


- Rare back vintage champagne

- Special dosage made of the best cru's used in making this wine

- Pair with rich-earthy dishes with mushroom, pastry or truffle.

Golden-yellow with an amber hue. The mousse is extremely fine and lively which leads to the aroma opening up with intense, precise glimpses of red berry fruit mingled with juicy ripe peaches, notes of orange-zest and apricot, toasted almonds and yeasty aromas of brioche. As the wine airs, it develops nuances of toasty, caramelised oak, a hallmark of the OLD Louis Roederer house style.

The palate is rounded, fleshy and full-bodied, revealing a sappy wine with a tightly-grained framework underpinning an intensely vinous, even slightly robust texture. The well-measured dosage of this champagne combines elegant power with enough mineral acidity to support the long finish of citrus zest, nuts and toasty spice

Technical details

Pinot noir 66%, chardonnay 34%

11 - 12 g/l and the "liqueur dosage" is prepared from a selection of 8-10 of the very best cru's from Louis Roederer vineyards, which have been aged for 4-10 years in oak.

About the house

About the house


What was this harvest like?

Champagne Louis Roederer, founded in 1776, remains one of the very rare family Champagne businesses. For two centuries, six succeeding generations have been inspired by the same concern for quality. Frederic Rouzaud took up the reins in early 2006 from his father Jean-Claude Rouzaud who remains Chairman of the Board. Jean-Claude, grandson of Madame Camille Olry-Roederer and himself a trained Oenologist had led the company for 38 years, and is referred to as the ‘Sage’ of Champagne (the wise man of Champagne). Frederic has spent the past 10 years working with his father in all areas of production and business and will bring his great business acumen and academic background to the company. Louis Roederer is unique in Champagne owning two-thirds of the vineyards for their total production covering the Pinot Noir sub regions of “Montagne de Reims” and “Vallee de la Marne” with Chardonnay from the “Cotes des Blanc”. By 1995, recent acquisitions had increased Louis Roederer's holding from 180 hectares to almost 190 hectares, ranking 97.5% on the official classification scale.

What was this harvest like?


After growth got off to a flying start late April - early May, flowering took place from June 9th to 12th. Rainfall in July was four times the average but fortunately August was quite sunny. The vineyards of Verzy, Verzenay, Aÿ and Epernay, were hit by a violent hail- storm in July which destroyed approximately 45 hectares of vines. Morale was running low at the beginning of September. The vines were slow to mature, the soil sodden and acids were low. However, thanks to fine weather which held throughout the month of September, the first juices registered alcohols of 9.5° and even 10°, with acids between 7.5 and 8. Nothing short of miraculous! For the first time in recorded history, the vintage started in all three regions on the same day: 18 September. The sun shone for the duration of the harvest, which lasted two weeks, and quality was remarkable from beginning to end. Unflagging attention, frequent quality controls, revised picking sequences each day, and exceptionally healthy grapes in sufficient quantity to counter the deficits caused by the hail, all combined to reflect the painstaking of the growers and their skill of producing grapes.