• Country ranking ?

    3 623
  • Producer ranking ?

  • Decanting time

  • When to drink

    now to 2030
  • Food Pairing

    Salmon and avocado blinis

The Story

From 1830 onwards, the House of Louis Roederer acquired extensive knowledge of the terroirs and plot-by-plot vinification, and mastered the effervescence. In the heart of the Côte des Blancs, where the Chardonnay grapes attain optimal maturity on the calcareous soils, Louis Roederer has selected two exceptional grands crus: Mesnil-sur-Oger and Avize, whose unique characteristics and complementarity enable the House to produce taut, highly aromatic wines that have finesse.

100% Chardonnay, the Blanc de Blancs Vintage cuvée is generally matured on lees for five years and left for a minimum of 6 months after dégorgement (disgorging) to attain perfect maturity.

In the mouth, the attack is typically Chardonnay—it is smooth and delicate, and markedly sweet. Slightly sweetened floral notes and white fruit and dried fruit notes are combined with the almost chalky minerality of the Côte des Blancs. The texture has notes of sugared almond, a sensation that is strengthened by a soft effervescence that envelops the mouth. This is followed by an impression of finesse, elegance, and freshness, strengthened by suggestions of fresh mint and basil.

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Vintage 2006

15 - 20% wines aged in oak barrels with weekly batonnage - No malolactic fermentation. The Blanc de Blancs cuvée is drawn at low pressure for a rounder, fuller sparkle. It is matured for an average of 5 years in cellars and also left for 6 months after disgorging to perfect its maturity.

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Latest Pro-tasting notes

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Written Notes

Pale straw, fine slow mousse, toasty honeyed notes, coffee, hazel nut and lemony edge too. A calm palate, with good dense texture, it is juicy and fruit laden, still primary with good tension. There is good sweetness to the fruit, a ripe vintage. The finish is impressive, with considerable extract, tenacious and meaty. It is delicate but certainly not lean. Needs another few years bottle age to unwind, but already an enjoyable drop. Drink 2015- 2025+ 92-94p

  • 93p

White flowers, lemon, and crushed rocks are some of the notes that emerge from Roederers 2006 Brut Blanc De Blancs. The 2006 boasts extraordinary elegance and finesse to match its rich, broad-shouldered personality. At the same time, there is plenty of Chardonnay character. Readers who enjoy wines with more tertiary complexity will want to give the 2006 a few years in the cellar, but it is absolutely striking, even today, for its finesse, balance and total sense of harmony. The Blanc de Blancs remains one of the under the radar jewels in the Roederer lineup. In 2006, it is not to be missed. The Blanc de Blancs is made exclusively from grand cru fruit, mostly Avize, Cramant and Mesnil, aged 20% in oak and bottled with four atmospheres of pressure (on the low side) to preserve the elegance of the mousse. All of that worked beautifully here. Drink 2013 - 2031

  • 93p

Light gold colour with green highlights.
A steady flow of €fine lively bubbles.
A discreet elegant nose with aromatic €finesse: sweet flowers (acacia), fresh and slightly sour citrus (grapefruit), vanilla and spicy notes. Chocolaty hints (white chocolate) appear after a few minutes, adding to this subtle, complex bouquet.
It has a typical Chardonnay bite: a gentle, smooth, long mouth, with light honey notes, white fruit (apple and pear) and nut (almond), combined with the great, almost chalky mineral quality of the Côte des Blancs. The texture is powdery (talc) reminiscent of sugared almond, and this sensation is reinforced by the gentle, caressing bubbles. The mouth continues to reveal finesse, elegance and freshness, reinforced by slight hints of fresh mint and basil. ‚ This sensation of balance, harmony and freshness remains undisturbed by any heaviness or excess.
This Blanc de Blancs 2006 is elegant through and through, almost to the point of being reserved. Nevertheless, it has substance, promising €fine developments in the months ahead.



Reims, Champagne

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