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Uutiset
58% Pinot noir – 42% Chardonnay – 15% wines matured in wood (oak barrels) with weekly batonnage – no malolactic fermentation. Cristal is a blend of grand crus from the Reims mountain, the Marne Valley and Côte des Blancs. Matured for 5 years in cellars – 8 months’ resting after disgorging. Dosage: 9.5g/l.
Viinin Kuvailu
The Story
In 1876 when Tsar Alexander II requested that a special cuvée be created for his court Roederer duly obliged, creating what many regard to be the first prestige cuvée.
As the political situation in Russia was somewhat unstable, Tsar Alexander feared assassination. He ordered that Champagne bottles be made of clear glass, so that he could see the bubbles and to prevent anyone from hiding a bomb within, as could easily happen with a typical dark green bottle. Roederer commissioned a Flemish glassmaker to create clear lead crystal Champagne bottles with a flat bottom.
Originally a sweet blend, the Champagne was named “Cristal” after these distinctive clear lead crystal glass bottles.
In 1909, the House of Louis Roederer was regarded as the “Official Purveyor of Champagne to the Imperial Court of Russia” – a business coup that was later reversed following the deposition of the Tsar during the 1917 Revolution. Prohibition in the US caused additional financial difficulties during the early 20th century. However, the house survived these setbacks and today Louis Roederer remains an independent, family-owned business, managed by Roederer’s descendant, Frédéric Rouzaud.
The composition of Cristal is approximately 55% Pinot Noir and 45% Chardonnay. The grapes used in the wine come from only the finest vineyards in Grand Cru villages. Lecaillon talks about the crucial role that vineyards play in quality:
“A majority of our most recent development has been in vineyard operations. We have strict limits set for crop yields and we're using vines that are 25 years old on average. We evaluate the grapes coming from our own vineyards very critically. We try to improve the vineyards that aren't performing well and keep the ones that are at the highest level of quality.
The grapes from our own vineyards produce wines with an alcohol content that’s an average of 1% higher than those produced with purchased grapes. There’s less tart malic acid in our own grapes. Even though we strive for the highest possible acidity, it’s absolutely necessary that this is accompanied by a ripe fruitiness. We belong to the five-percent minority of Champagne's producers who do not use malolactic fermentation to reduce wine acidity. The range of aromas is accentuated by the high-acid structure, much in the same way a salad dressing brings out the aromas in the food.
“And we stopped using cloned vines - we're only using the vine offspring from our own vineyards to ensure natural diversity. In the 1950s, -60s and -70s cloning was far too simple a solution for such a complex thing." Chef de Cave Jean-Baptiste Lecaillon explained
Wine Information
2007 was a mostly warm year, characterised by unexpected and major weather events. A warm spring was followed by a cool summer. Drought had returned by the end of August. The end of the ripening process was excellent, and the harvests took place in ideal conditions.
Vuosikerta 2007
An unusually warm spring led to early flowering and initial optimism, which soon gave way to disappointment following one of the murkiest summers on record. Overall, 2007 was a difficult vintage saved by last-minute sunshine in late-August. Mildew and rot were the main culprits of the harvest, and the level of gluconic acid rocketed. The harvest began early, on August 24th, and was abundant in volume averaging 14,242 kg/ha. Pinot Meunier posed the biggest problems and Chardonnay clearly outperformed the rest. Many of the iconic prestige cuvée blanc de blancs were successfully produced, such as Taittinger Comtes de Champagne, Ruinart Dom Ruinart, Billecart-Salmon Cuvée Louis and Salon Le Mesnil. Some blended prestige cuvées such as Louis Roederer Cristal and Philipponnat Clos des Goisses were also made. Champagnes from 2007 are typically high in acidity and restrainedly classic in style, but lack the spine and strength of the greatest harvest years. Even if the vintage only receives three stars, its best Chardonnays are well worth seeking and storing.
