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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 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.
Wine Information
R O S E V I N T A G E 2 0 0 6
HARVESTING:
2006 was a very hot year, marked by a succession of sharp contrasts in temperature and rainfall which are very rarely witnessed. A late spring, which was relatively damp and
cool, was followed by particularly dry summer conditions in June and July. Whilst July
set a new temperature record in the Champagne annals, the cold temperatures and rain in
August were unprecedented, too - and set a new record in the other direction! Fortunately,
the warm, dry September allowed the ripening process to be completed, producing the
distinctive, rich, complex grapes. The harvest dates were wholly typical of those of the last
decade: September 14th for Chardonnays and the next day for Pinots noirs.
ORIGIN OF THE WINE:
A great Rosé champagne must be made from very ripe grapes, which are sometimes difficult
to obtain in the Champagne climate. As a result, Louis Roederer has chosen to invest in
one of the earliest Champagne crus, Cumières, for which the steeply-sloping, shallow clay
and limestone soils face south and benefit from the additional light reflected from the river Marne, enabling phenolic maturity to be achieved very early on. In these select terroirs,Louis Roederer applies the precision wine-making methods required for the production of a saignée rosé.
STYLE:
Elegant, delicate fruitiness (red fruits), full-bodied and with a smooth wininess.
ELABORATION:
66% Pinot noir - 34% Chardonnay - 20% wines matured in wood (oak barrels) with weekly
batonnage - no malolactic fermentation. To make its rosé champagnes, Louis Roederer
always uses the saignée method following skin-contact maceration, which may last 5 - 8
days in the liquid phase. The Brut Rosé cuvée ages for an average of 4 years in cellars and
also spends 6 months resting after disgorging to complete its maturation. Dosage varies
between 8 and 10 g/l depending on the vintage.
Vintage 2006
A cold winter and springtime frosts laid the foundations for this vintage of abundant yields (12,997 kg/ha). Uneventful flowering was followed by exceptionally hot and sunny weather, which lasted until August. A dank August left producers fearful but fortunately warm, bright conditions in September redressed the balance. Harvest commenced on September 9th, producing grapes high in sugar level but notably low on acidity. The general health of the grapes was sufficient, producing wines which excel over the preceding 2005 vintage, another warm and ample year. The year's greatest wines are supple and expressive and despite the richness they escape being overly heavy. Overt and welcoming upon launch, the best come with excellent capacity for ageing. Winey, and richly fruity characters, most Champagnes regrettably miss some tension and finesse. Wines of the vintage include Taittinger Comtes de Champagne, Krug Vintage and Dom Pérignon Rosé.