Louis Roederer "Brut Premier" Champagne (375ml)
Robert Parker's Wine Advocate
The NV Brut Premier is a gorgeous wine that stands head and shoulders above the vast majority of wines in its price range. Apparently, it is quite possible to make great Champagne that doesn’t cost a small fortune. Ripe pears, smoke, spices, dried flowers and herbs are some of the many nuances that emerge from the glass. The Brut Premier shows lovely mid-palate depth and fabulous overall balance. Chef de Caves Jean-Baptiste Lecaillon has done it again. This is a fabulous Brut Premier. The Brut Premier is based on the 2007 vintage, with approximately 20% 2006 wines and 10% older reserves going back to 1996. The blend is approximately 40% Pinot Noir, 20% Pinot Meunier and 40% Chardonnay. About 50% of the base wines underwent malolactic fermentation. Dosage is 9-10 grams per liter. This is Lot # L034638B102206. Anticipated maturity: 2011-2015.
This Roederer nonvintage seems to be getting drier, bringing out more of the green fruits and less creamy character. It works well here because the wine has some bottle age, giving a beautifully balanced wine that has great class and elegance.
Firm and finely meshed, with hints of passion fruit and pineapple mixing with poached apple, almond pastry and fleur de sel. Mouthwatering and lightly smoky on the lingering, refined finish. Drink now through 2017.
Stephen Tanzer's International Wine Cellar
Light yellow. Bright, high-pitched aromas of orange zest, ginger, white flowers and white pepper. Racy and focused, with sappy citrus and orchard fruit flavors picking up smokiness and a touch of peach pit with air. Shows good energy on the refreshingly brisk, linear, long finish.
From the makers of Cristal, this is a rich, toasty style. Roederer grows two-thirds of the fruit that it needs for this Champagne on their own extensive 500-acre estate. Their vineyards are spread throughout the Champagne region with holdings in the Cotes de Blancs, Valley of the Marne and Mountain of Reims. The Brut Premier comes only from grand and premier cru sites, and does not go through malolactic fermentation. It is 56% Pinot Noir, 33% Chardonnay and 10% Meunier. It is aged three years on the lees and a generous six months on the cork before release. (Gary Westby, K&L Champagne Buyer)