The Tb points given to this wine are the world’s most valid and most up-to-date evaluation of the quality of the wine. Tastingbook points are formed by the Tastingbook algorithm which takes into account the wine ratings of the world's best-known professional wine critics, wine ratings by thousands of tastingbook’s professionals and users, the generally recognised vintage quality and reputation of the vineyard and winery. Wine needs at least five professional ratings to get the Tb score. Tastingbook.com is the world's largest wine information service which is an unbiased, non-commercial and free for everyone.
Fascinated by the diversity of aromas expressed by the Pinot Noir variety in Champagne, Louis Roederer decided to base its Vintage Brut on the structure and power of the Montagne de Reims Pinot Noirs—specifically in the historic cru of Verzy. These north-easterly facing vineyards take longer to ripen, producing wines that can sometimes be rough and confined at the start of the maturing process. However, their personality develops remarkably, b...
The 1961 vintage in Champagne is celebrated as an exceptional year that yielded wines of outstanding quality and finesse. In this vintage report, we will delve into the key characteristics and highlights of the 1961 Champagne wines.
Weather Conditions: The weather conditions in Champagne during the 1961 growing season were instrumental in shaping the extraordinary character of the vintage. The year began with a mild winter, followed by a sp...
The maturity I was looking for in the 1959 came in the form of the 1961 Louis Roederer, which immediately got ‘three cleans and two jerks’ from Big Boy. This original magnum had a much warmer nose, displaying exotic aromas of rye, ‘confectioners’ (Bobby), wheat, corn, wax, minerals and seeds including sesame. In fact, it was everything bagel style. Bobby also noted ‘potpourri,’ and there was, big-time. The palate was almost as fresh as the ’59 despite the original bottling. There was still speed racer acidity, and ‘rare air’ and ‘real deal’ came from the KOB. There was a nice, gamy twist to the flavors, and ‘oceanic depth’ per Bobby. There were meaty, white gyro juice flavors and an hour later, the ’61 was still going strong, o so nutty and ‘acorn-ish’ per Avi. He went on to say, ‘if they served Champagne in Heaven, this would be it.’ Big Boy insisted it was 98 points, and he may have been right, but I was stuck on.
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