Its bright straw color announces a nice exuberant nose with aromas of grilled almonds, yellow fruits and hints of vanilla. The palate is harmonious, straight, pure, big, ample and has character. The lingering finish offers mineral notes. The champagne has fine and buttery bubbles. Nice wine.
Robe Straw
Features
Body?The body is the way a wine feels inside the mouth. Several factors, such as the alcohol content and the presence of tannins, contribute to the feel of the wine.
Freshness?The freshness of a wine is defined by its level of acidity. Unlike rounded wines, fresh wines are easy to drink, and are more lively. Acidity plays a necessary part in a wine's structure.
Aging?All wines do not have the same aging potential. Some are supposed to be consumed at a young age while others must be kept for longer periods of time.
Do you know ?
The wines that are vinified in “méthode traditionnelle” or “méthode champenoise” go through the same process. The difference? The “méthode champenoise” mention is only given to the wines that are issued from the Champagne region’s prestigious vineyards.
Domain and appellation
Louis Roederer
Established in 1776, the maison was handed to Louis Roederer in 1833 prior to spread across Champagne’s most prestigious terroirs. When other champagne maisons were buying grapes from local winegrowers, Louis Roederer was taking the high road in acquiring the region’s best crus in order to fully control the vinification process from the vineyards to the cellars.
Terroir: The maison is established in Champagne’s most prominent winegrowing regions: the Marne Valley, the Reims Mountain and the Côte des Blancs.
Viticulture: Spread across 240 hectares, the vineyards are split in 410 different plots. In line with Burgundy’s “climates”, the vines are worked plot-by-plot in order to respect the terroirs’ diversity.
Vinification: This Roederer Brut Premier is made of 40% pinot noir, 40% chardonnay and 20% pinot meunier. The wine matures for 3 years in the cellar and rests for 6 months after degorgement.
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