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Louis Roederer Blanc De Blancs(1996)

Only the cuvée, or first pressing, is used for its wine. The cuvée is the lightest, purest and ripest juice that contains the highest amount of acid. The first fermentation occurs in a stainless steel tank, where the temperature is controlled and freshness preserved. To that end, the wine does not see any oak, nor does it go through malolactic fermentation.

The slow marriage of acidity and fruit that takes place over time gives its signature elegance, finesse, balance and exceptional depth, as well as a fine, persistent mousse. Riddling is carried out manually, and because read more...
Wine Advocate # 144
Dec-02
94/100
April 2008
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Wine.com
June 2007
Pale luminous gold appearance. Intense aromas of freshly picked white flowers and hawthorn mingled with touches of honey and citrus. Honest attack. Generous and fresh wine. Bouquet of fruited and floral flavours and then a succession of buttered, brioche and winy notes. Rich and persistent finish. Ideal as an aperitif but equally good with sea-food, fish and goats cheese.
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The Wine Advocate
94/100
June 2007
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International Wine Cellar
94/100
June 2007
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