Louis Roederer "Brut Premier" Champagne
This is a particularly good bottling of Brut Premier. Drawing on Roederer's famed reserve wines, it has a touch of toast that adds a round character to well as fresh, vivid lemon and grapefruit flavors. Drink this delicious, rich wine now.
Stephen Tanzer's International Wine Cellar
(roughly 60% pinot noir, 30% chardonnay and 10% pinot meunier; L037415C108930): Bright yellow-gold. Mineral-accented lemon curd and green apple on the nose, with a spicy topnote. Penetrating and dry on entry, then fleshier in the mid-palate, offering intense orchard fruit and buttered toast flavors with a touch of bitter cherry pit. Shows impressive focus and lift on the taut, stony finish, which features a suave floral quality. This bottling is consistently among the very best big-house "basic" NV Champagnes.
A smoky note of minerality complements the flavors of dried cherry and black currant, almond financier and gumdrop in this refined, creamy version. The delicate yet persistent acidity is well-integrated, leading to a mouthwatering finish. Drink now through 2018.
*Gold Medal & Non-vintage Champagne Trophy at 2013 Decanter World Wine Awards* Rich, biscuity nose with a hint of dried plum, candied and red fruit. Excellent flavours of brioche and toast with a fabulous fine mousse, very attractive complexity and a super minerally finish. A top class NV. (2013)
Robert Parker's Wine Advocate
A whiff of sulfur fortunately quickly dissipates from the glass of Roederer’s NV Brut Premier L036325A103612, making way for intimations of the lemony brightness and sappy fruit of peach close to the core that go on to dominate this fruit-forward, mouth-filling blend of four vintages and just over half Pinot Noir. Hints of toasted almond, bitter Seville orange and tangy sweat add interest on an attractively persistent 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 Côtes 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)