Cart

No products

Shipping 0,00 €
Total 0,00 €

Prices are tax included

Cart Check out

Search

LOUIS ROEDERER ROSE VINTAGE 2014 75cl

73,50 € tax incl.

1804

3 items in stock

Warning: Last items in stock!

Add to cart

Louis Roederer Rosé Vintage.

 

PRODUCTION:
A great Rosé champagne should be elaborated from very ripe grapes, which is sometimes di‚ cult
to obtain in the climate of the Champagne region. € at is why Louis Roederer decided to invest
in one of the most precocious vineyards of the Champagne region, in Cumières, where the
light of the steep, south-facing clay and limestone slopes face is accented by the Marne River,
producing high phenolic maturity. In selected plots, Louis Roederer applies precision viticulture  adapted to the elaboration of a saignée rosé.


STYLE:
Fruity, elegant and delicate (red fruits) with generosity and rich unctuosity.


ELABORATION:
70% Pinot noir - 30% Chardonnay - 20% of the wines vini„ ed in oak barrels with weekly
batonnage. No malolactic fermentation. To create Rosé champagnes, Louis Roederer still uses
the saignée method after cold maceration that can last 5 to 8 days in the liquid phase. € e Cristal
Rosé is matured 4 years in the cellar and rests for 6 months after disgorgement to perfect its
maturity. Dosage of between 11 and 12 g/l is adapted to each vintage.


TASTING NOTES:
«A wine to be tasted with all 5 senses! Intense explosive bewitching aromas of … owers and
fresh fruit completed with toasted, caramel notes. € e pinot noir emerges in all its creamy,
full-… avoured richness. It caresses and literally enfolds the full vivacity and rich structure of the
grape variety without ever constricting or dominating. € e bubble is light and airy… € e „ nesse
remains and provides a perfect accompaniment to this precise, elegant, and uncompromising
stylistic composition that the Roederer establishment produces each year from its Cumières
vines!»
Jean Baptiste Lécaillon


THE PERFECT ACCOMPANIMENT:
€ e structure and richness of Louis ROEDERER Brut Rosé make it a perfect accompaniment
to main courses, magni„ cently complementing „ sh, such as salmon; meat, such as lamb, veal,
guinea fowl, and even pheasant; and soft cheeses, such as Chaource and Brillat-Savarin.
It can also be served with red fruit based deserts that are less sweet, such as a red fruit zabaglione
or a red fruit gratin.

  • Añada 2014
  • Reference YE2102700201