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  • Country ranking ?

    1 269
  • Producer ranking ?

    102
  • Decanting time

    No
  • When to drink

    Now
  • Food Pairing

    Seafood, Salads & Consommes

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The Story

Fascinated by the aromatic diversity of Pinot noir in Champagne, Louis Roederer uses the structure and power of the Pinot noir grapes from the Montagne de Reims to create its Cuvée Vintage. Exposed to the north-east, the grapes mature more slowly. The character of this great wine intensifies and becomes more refined through ageing in wood and time.

Composed of around 70% Pinot noir and 30% Chardonnay, 30% of which is wine matured in oak tun...

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Vintage 1961

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...

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Latest Pro-tasting notes

<10 tasting notes

Tasting note

color

Yellow and Bright

ending

Short and Sharp

flavors

Apricot, Waxy, Smoky, Nutty and Dried-fruit

nose

Complex, Volatile and Mature

taste

High in Acidity, Sharp and Dry

Written Notes

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.
  • 97p
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Information

Origin

Reims, Champagne

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