Louis Roederer


Louis Roederer Vintage Rose '98|Vintage Rosé|1998

Descriptors & Texture

Descriptors & Texture


Pinot Noir Dominant

Winemaking

Winemaking


Barrel-maturation

Foods

Foods


Brioche Caramel

Stone Fruit

Stone Fruit


Apricot

Red Fruits

Red Fruits


Raspberry Strawberry Blackberry

Reims

Reims

What to expect


- Rare back vintage rosé champagne

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

- Pair with Salmon or game for mains or perhaps a Sabayon with dessert.

Aromas are Intensely fruit-driven (strawberries, raspberries, blackcurrants and blueberries), opening with air to produce heady, almost intoxicating aromas of blackberry and nuances of honey.

Generous and vinous, the palate shows dense, fleshy substance coming from the macerated berries and exceptional ripeness. The good tannic structure is cushioned by the fruit to result in a well-balanced roundness and vinosity, and a mature, vinous but fine finish.

The Brut Rose 1998 needs time to achieve its full potential but with generosity and density of fruit plus vinosity, it shows all the promise of Cumieres Vieilles Vignes (old vines) Pinot Noir grapes ripened to perfection.

Food pairing & Service

Serve well chilled. A wine of great structure and vinosity, Louis Roederer Brut Rose 1998 is a perfect accompaniment to meals based on fish (particularly salmon) and meats such as lamb, veal, guinea-fowl or pheasant.

To round off the meal, Brut Rose is an ideal accompaniment to creamy cheeses such as a ripe Chaource or a Brillat Savarin, or the sharpness of a soft fruit pudding such as Sabayon.

Technical details 

In good to outstanding years, particularly in the Marne Valley, the pinot noir grapes from the Louis Roederer holdings in Champagne achieve a level of "over-ripeness" which permits the production of a Rose of exceptional quality. Louis Roederer only employ the traditional maceration process for their Rose Champagnes.

This gives the wine its subtle colour, by leaving the grape must in contact with the skins of the grapes for the first 18-48 hours of the initial fermentation. The Brut Rose is aged 5 years prior to release. The liqueur dosage is 11-12 grams per litre, and is prepared from a selected blend of 8-10 of the very best Louis Roederer's vineyard crus and is aged for 4 years in oak.

$349.00

Club Price $331.55 (?)

Descriptors & Texture

Descriptors & Texture


Pinot Noir Dominant

Winemaking

Winemaking


Barrel-maturation

Foods

Foods


Brioche Caramel

Stone Fruit

Stone Fruit


Apricot

Red Fruits

Red Fruits


Raspberry Strawberry Blackberry

What to expect


- Rare back vintage rosé champagne

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

- Pair with Salmon or game for mains or perhaps a Sabayon with dessert.

Aromas are Intensely fruit-driven (strawberries, raspberries, blackcurrants and blueberries), opening with air to produce heady, almost intoxicating aromas of blackberry and nuances of honey.

Generous and vinous, the palate shows dense, fleshy substance coming from the macerated berries and exceptional ripeness. The good tannic structure is cushioned by the fruit to result in a well-balanced roundness and vinosity, and a mature, vinous but fine finish.

The Brut Rose 1998 needs time to achieve its full potential but with generosity and density of fruit plus vinosity, it shows all the promise of Cumieres Vieilles Vignes (old vines) Pinot Noir grapes ripened to perfection.

Food pairing & Service

Serve well chilled. A wine of great structure and vinosity, Louis Roederer Brut Rose 1998 is a perfect accompaniment to meals based on fish (particularly salmon) and meats such as lamb, veal, guinea-fowl or pheasant.

To round off the meal, Brut Rose is an ideal accompaniment to creamy cheeses such as a ripe Chaource or a Brillat Savarin, or the sharpness of a soft fruit pudding such as Sabayon.

Technical details 

In good to outstanding years, particularly in the Marne Valley, the pinot noir grapes from the Louis Roederer holdings in Champagne achieve a level of "over-ripeness" which permits the production of a Rose of exceptional quality. Louis Roederer only employ the traditional maceration process for their Rose Champagnes.

This gives the wine its subtle colour, by leaving the grape must in contact with the skins of the grapes for the first 18-48 hours of the initial fermentation. The Brut Rose is aged 5 years prior to release. The liqueur dosage is 11-12 grams per litre, and is prepared from a selected blend of 8-10 of the very best Louis Roederer's vineyard crus and is aged for 4 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?


The vicissitudes of the weather in Champagne throughout the growing season created concern about the quality of the harvest until the very last moment. First rain and cool temperatures prevailed in July, with rot threatening but never materialising. The heat during the first 10 days of August was extreme, even causing some burning of the berries. In September, persistent torrential rains caused the grapes to swell, but with a delayed harvest in mind and the return of sunny, windy weather in mid September, the ripening was able to continue. In the Louis Roederer vineyards, harvest commenced with Pinot Noir in the Vallee de la Marne on September 16, followed by the Montagne de Reims and then the Cote des Blancs. It lasted three weeks in total with two separate pickings at a week’s interval to allow the grapes to reach the peak of their maturity. Both the quality and quantity surpassed expectations, with an average alcohol of around 10% and a average acidity of 8 g/l.