The blend is 62% Pinot noir and 38% Chardonnay with 15% of the wine vinified in oak tuns without malolactic fermentation. To produce its rosé champagnes, Louis Roederer uses the saignée (skin contact) process after cold pellicular maceration that lasts from 5 to 8 days in the liquid phase. The Rosé 2010 cuvée is aged for 4 years on lees and is left for an additional and minimum period of 6 months after disgorging to attain optimum maturity.
The dosage is 9 g/l.
In order for grapes to be used in the creation of a great rosé champagne, they have to attain perfect maturity, which is sometimes difficult to achieve in the changeable Champagne climate. This is why Louis Roederer decided to invest in the vineyards at Cumières, where the shallow calcareous clay soil, which is on south-facing slopes bathed in the light reflected from the banks of the river Marne, enables the grapes to attain optimum phenolic maturity.
A blend of around 65% Pinot noir and 35% Chardonnay, 20% of which is wine matured in oak tuns, the Rosé Vintage cuvée is generally matured on lees for 4 years and left for a minimum of 6 months after dégorgement (disgorging) to attain perfect maturity.
The wine has fruity aromas of wild red berries, followed by floral notes, and the sugary and spicy fragrance of zest; and the aromas of dried fruit and cocoa result from the wine’s vinifying in oak tuns. Rich and full-bodied, the Rosé Vintage exalts the maturity of the fruit. A sparkling wine with an initial impression of freshness, it opens smoothly with almost exotic notes, combined with the pure minerality of the Chardonnay grapes.
The Champagne region experienced a particularly cold winter marked by severe frosts. Bud-break in the vineyards was late, between 19 and 22 April.Spring and early summer were cool and dry, allowing very high quality work on the vines. Flowering occurred between 16 and 19 June, with considerable differences between the sectors and even within the same parcel, due the delayed effect of the winter frosts.
The lack of rainfall made itself felt in the vines towards the end of July. After a very dry month of July, August brought the desired rain, with the equivalent of up to 3 months of summer rain falling between 14 and 16 August. These large amounts of water were beneficial to trigger ripening.The harvests began on 13 September at Aÿ, 14 September at Avize and 15 September at Verzenay.