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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.
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Wine Description
The Story
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 ...
Wine Information
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 fel...
