• ST: 91

    Stephen Tanzer Score

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Champagne Roederer Rosé Vintage 2006

Winemaker's Notes:

In the development of its rosé champagnes, Louis Roederer still uses the skin contact method leaving the black grapes to macerate in the wine press for several hours to extract the pigmenting substances from the must. To confer colour and style, Louis Roederer uses Pinot Noirs from old Cumières vines which produce very ripe grapes of exceptional aromatic depth. The rosé wine is then usually left to age for a period of four years, plus an additional six months after disgorgement to ensure perfect maturity. This is a wine that touches all five senses: a glorious expression of the rich, creamy character of the Pinot Noir, bursting with heady aromas of flowers and fresh fruits, plus just a lick of toast and caramel. The Pinot’s characteristic liveliness and structure are enveloped in succulence but remain perfectly intact. The bubbles are light and airy on the palate. Everything about this Champagne is refined, thoroughbred and uncompromising - a brilliant exercise in style that this year as every year showcases Roederer’s handling of its Cumières terroir. Thanks to its structure and vinosity, Louis Roederer Brut Rosé is an excellent accompaniment to meals and the perfect accompaniment to fish (salmon in particular) or meats such as lamb, veal, guinea-fowl or even pheasant. To round off the meal, Brut Rosé is an ideal complement to creamy cheeses such as a ripe Chaource or a Brillat Savarin or the sharpness of a soft fruit pudding such as a sabayon.

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Louis Roederer:
The distinctive qualities of each parcel are the result of great respect for nature. Louis Roederer’s philosophy is shared by Philippe Starck: both are engaged in a quest for authenticity.   The harvest from each parcel is pressed and vinified separately. Over the months, the wine is tasted and analysed by the oenologists; this provides them with an extensive aromatic palette t... Read more
The distinctive qualities of each parcel are the result of great respect for nature. Louis Roederer’s philosophy is shared by Philippe Starck: both are engaged in a quest for authenticity.   The harvest from each parcel is pressed and vinified separately. Over the months, the wine is tasted and analysed by the oenologists; this provides them with an extensive aromatic palette that gives them a rich choice and enables them to develop blends under the watchful eye of the Cellar Master, Jean-Baptiste Lécaillon. This quest for authenticity matches Philippe Starck’s desire to collaborate on the development of a unique, finely tuned, and authentic cuvée. They decided to draw inspiration from river wines to create a straightforward, medium-dry, terroir-based champagne. Consequently, every measure was taken on the south-facing parcels of Pinot noir to nurture grapes that would attain great maturity, in order to obtain an excellent fruit that would require very minor corrective measures. Read less

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In the development of its rosé champagnes, Louis Roederer still uses the skin contact method leaving the black grapes to macerate in the wine press for several hours to extract the pigmenting substances from the must. To confer colour and style, Louis Roederer uses Pinot Noirs from old Cumières vines which produce very ripe grapes of exceptional aromatic depth. The rosé wine is then usually left to age for a period of four years, plus an additional six months after disgorgement to ensure perfect maturity. This is a wine that touches all five senses: a glorious expression of the rich, creamy character of the Pinot Noir, bursting with heady aromas of flowers and fresh fruits, plus just a lick of toast and caramel. The Pinot’s characteristic liveliness and structure are enveloped in succulence but remain perfectly intact. The bubbles are light and airy on the palate. Everything about this Champagne is refined, thoroughbred and uncompromising - a brilliant exercise in style that this year as every year showcases Roederer’s handling of its Cumières terroir. Thanks to its structure and vinosity, Louis Roederer Brut Rosé is an excellent accompaniment to meals and the perfect accompaniment to fish (salmon in particular) or meats such as lamb, veal, guinea-fowl or even pheasant. To round off the meal, Brut Rosé is an ideal complement to creamy cheeses such as a ripe Chaource or a Brillat Savarin or the sharpness of a soft fruit pudding such as a sabayon.

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