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Wine and spirits masterpieces to your doorstep
Finesse, precision and harmony highlight the virtues of a great vineyard.
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The House Louis Roederer is one of the names that comes up when we talk about the great houses of Champagne, being still one of the Rares to remain family owned for more than two centuries now.
Reigning over a vineyard of 240 hectares classified on sumptuous terroirs in Premiers Crus and Grands Crus, the House Louis Roederer has never ceased to offer generous Champagnes that embellish all occasions.
It was in 1833 that Louis Roederer inherited his uncle's house: the house of Champagne Dubois Père et Fils in Reims, which he had founded in 1776. From then on, he chose to take the habits and customs of the region in hand and showed great concern for controlling all the stages of production of his Champagne. At the time, marketing was the business of the wine merchants, while the vineyard belonged entirely to the winegrowers. Thus, in 1845, Louis Roederer bought about fifteen hectares of vineyards classified as Grand Cru and acquired the status of winemaker-negociant in order to reconcile the two trades.
In 1876, Louis Roederer II, who succeeded his father following his death in 1870, created at the request of Tsar Alexander II a special vintage for the exclusive consumption of the Tsars of... See more ...
A Grand Cru elaborated with 70% Pinot Noir and 30% Chardonnay.
30% of the blend is vinified in wooden casks, in oak barrels. On average, bottled wines age 4 years in cellars and profit from a 6 months rest after disgorging.
The colour is golden with shimmering reflections highlighted by the bubbles’ birth.
To the nose : aromas of white fruits like Williams pear or vine peach with tarty notes of citrus zest.
To the palate : an outstanding balance for this great vintage between freshness and flavours concentration. Are also present dried fruits like fig, or apricot, extended by toasted touches coming from the oak of the barrels.
To be served between 10 and 12°C to gather and savour this Grand Cru Champagne 2012’s elegance, on foie gras toasts, or smoked salmon, with a pike or turbot with white butter sauce, a white meat enhanced by grated black truffle.
Can be kept in cellar for more than 5 years.
