Brut Premier non-vintage is the embodiment of Louis Roederer style, combining all the fruitiness & freshness of youth with the vinosity of a fully mature wine. This is a structured & elegantly mature wine, with a lively attack & a smooth palate. The blend is 1/3 Chardonnay & 2/3 Pinots, including 10% of reserve wines aged in oak casks for 2-5 years. The maturation is an average of three years ageing on lees, plus another six months after disgorging. A pale golden colour, delicate with a persistent beading. Rich yet subtle bouquet with hints of hawthorn, almonds & toast. Clean attack, creamy structure. Brut Premier is excellent as an aperitif but also readily accompanies light entrees based on fish or shellfish. ...

On the palate, the wine is soft & smooth yet also piercingly fresh. A well-integrated wine with excellent body, pleasant freshness, a long length & delicate mouthfeel. The body softens gradually & coats the palate with a velvety smoothness underpinned by a pleasant salinity & delicate hints of tannin from the flesh & skins of the Pinot Noir grape. The finish is fresh, long & very persistent. It is a fantastic pairing with fish such as salmon & tuna; meat including lamb, veal, guinea fowl, wood pigeon & pheasant; & also soft cheeses such as Chaource & Brillat-Savarin. It can also be served with red fruit-based desserts that are less sweet, such as a red fruit zabaglione or a red fruit gratin. ...

Every Brut Vintage is blended exclusively from the wines of an exceptional harvest & has the mark of the particular vintage from which it is produced. Rich, full-bodied & opulent, this is a wine to enjoy with food. For those who enjoy a more complex style of wine, it will tolerate several years cellaring. Blend: 66% Pinot Noir & 34% Chardonnay, chosen from the finest crus in the Louis Roederer vineyards. Maturation: an average of four years ageing on lees, followed by more than six months after disgorging. Dosage: 11-12g/L of sugar from the dosage liqueur. Tasting notes: Lustrous amber yellow colour. Exuberant bouquet revealing aromas of ripe fruits lightly steeped in alcohol (blackcurrant, cherries in eau-de-vie), together with toasty & wooded notes. Classy, robust attack. Well bodied palate. Long & persistent finish. Choice of food: the richness & depth of the wine makes this the ideal champagne to accompany a meal. It is especially delicious with fish or white meat served in a sauce & is best served at temperatures of around 50-54 deg F (10 to 12 deg C). ...

Golden yellow with soft amber tints & a bright, gentle sparkle. The subtle bouquet reveals spring-like notes of fresh citrus fruits, smoky mineral aromas & hints of lightly toasted almonds. The wine has a talc-like chalkiness & is both soft & full-bodied, with a silky mouthfeel & a long finish. The 2012 vintage displays the minerality of the Pinot Noirs grown in the Verzy & Verzenay vineyards. The blend is 70% Pinot Noir & 30% Chardonnay, with 37% of the wine vinified in oak tuns with weekly btonnage (stirring by hand); it is not subjected to malolactic fermentation. The Vintage cuve is aged, on average, for four years in Louis Roederers cellars & left for six months after dgorgement (disgorging) to attain optimal maturity. The dosage is 9 g/l. ...

The colour is pale golden. The inclusion of oak-aged reserve wines from four to 10 years is more apparent than in the ' Brut' quality champagnes. The reserve wines give complexity & roundness characteristic of Louis Roederer champagnes. During the blending 10% of reserve wines is added, this give Carte Blanche its extra dimension. Reserve wines are made up of the best wines from at least 3 former vintages, which are set aside to age in large oak casks in the Reserve Wine Cellar. After blending & the addition of the 'liqueur de tirage' (this starts off the secondary fermentation, which creates the 'sparkle' in champagne) the wines are left to mature for at least four years. This is in excess of the legal minimum. The final stages involve 'disgorging' the wine. This is where the sediment formed by the secondary fermentation is removed to give a clear liquid. At this stage the 'liqueur de dosage' is added. These liqueur wines are the result of a meticulous selection of wines that have been aged for six to ten years in the famous oak casks. They are added to compensate for the natural acidity of the champagne & to determine the style of the champagne. Before its addition champagne is considered 'extra brut' & the more liqueur that is added, the sweeter the champagne will be. Grape: 34% Chardonnay, 56% Pinot Noir, 10% Pinot Meunier. ...

Created in 1876 for Czar Alexander II, this is a Champagne at its finest, as inspired today as it has always been, the embodiment of elegance & purity. Cristal is made according to the strictest criteria based on a drastic process of selection applying to the vintage, the cru, the village, the grapes & finally the wines. Only Pinot Noir & Chardonnay grapes from the Houses 10 most celebrated crus are used in the production of this legendary cuvee. Did you know that Loius Roederer Cristal is the only Champagne to have a flat bottom? Its because the Czar was paranoid that somebody was going to assasinate him, by putting a bomb into the punt (recess) of a bottle of Champagne. The design was therefore changed to a flat bottomed bottle. ...

A beautiful amber hue with green & orange tints. Fine, even & lively sparkle. A complex & intense bouquet disclosing candied citrus, yellow fruit, Williams pear, pollen & toasted almond. The delicately seductive bouquet shows intensity & well-honed precision. ...

Cristal is a blend of Grand Crus from the Montagne de Reims, the Marne Valley & the Cte des Blancs. The wine is aged for six years in the cellars & left for a minimum of eight months after disgorging to attain the perfect maturity. Yellow gold in colour with amber tints & persistent, fine & lively bubbles. Subtle on the nose with notes of citrus compote, candied apricots & honeysuckle. When aerated, notes of vanilla & cocoa bean emerge, with toasted hazelnut, hints of liquorice & even a touch of cinnamon. The palate is structured & energetic with chalky, cherry freshness & an almost mentholated brightness. The Cristal 2009 is delicate & etherial, exceptionally focussed & full of energy. Perfect with white fish such as monk fish, & white meats. A continental, sunny year with a real winter that was very cold & dry followed by a glorious sun-filled summer & almost no rain in August & September. All this meant traditional vine growth, excellent health & remarkable grape ripeness for the production of dense, fruity & delicious wines. 2009 is an obvious addition to the select group of brilliant & accomplished Champagne vintages with a light, sunny character. 60% Pinot Noir & 40% Chardonnay. ...

Cristal is the flagship cuve from Louis Roederer. Created in 1876, it is composed of Grands Crus from the Montagne de Reims, the Valle de la Marne & the Cte des Blancs. Golden yellow in colour with glistening gold tints. Incredibly dynamic effervescence, so lively you can almost hear it! Rich & complex aromas with notes of zesty & candied fruit (lemon) mingled with pollen (white flowers), roasted hazelnut & Madagascar vanilla. After aeration, the bouquet develops rich notes of fresh pastries & smoky notes from bottle ageing. A delicious, concentrated & chalky palate. It shows incredible tension & perfectly honed aromatic precision. The attack is powerful, distinctive & concentrated & reveals a silky, mouth-coating texture, characteristic of the ripe Pinot noirs from the 2012 vintage. A deep & vinous wine, bright & noble, a true Cristal. It is balanced by a chalky freshness that cuts through & stretches the wine giving it with a slender fuselage & great finesse. The finish is long & remarkably concentrated. ...

Cristal is the flagship cuve from Louis Roederer. Created in 1876, it is composed of Grands Crus from the Montagne de Reims, the Valle de la Marne & the Cte des Blancs. A golden hue with soft, glowing highlights. Fine, steady, gentle bubbles. Powerful & complex on the palate, revealing a mixture of yellow fruit (mirabelle plum), juicy, ripe fruits (nectarine), citrus peel (candied orange) & finely-roasted nuts (hazelnut). The nose is simultaneously powdery & sweet, with elegant, chalky notes. Gentle, tactile & full-bodied on the palate. The bubbles create a gentle, vibrating sensation, then the wine becomes soft, dense & juicy. But it is the chalky freshness that quickly sets the tone: the sweetness becomes energetic & intense, giving the wine an elegant yet powerful texture. Fine, textured tannins reveal a poised & vinous dimension to the wine. The finish is savoury & saline. ...