2006 Louis Roederer Brut Nature Champagne

SKU #1176752 94 points James Suckling

 A delicious collaboration with France's guru designer of cool, this goes against the grain of Louis Roederer and has no dosage, making it very dry. It's dense and powerful with layers of fruit. It’s also full and almost spicy with a long and powerful finish. Soft texture too. If you closed your eyes, it tastes like a red. Starck actually was involved with the blend; he says it's so good you almost don't need the bottle. But the bottle makes it. A blend of two-thirds Pinot Noir and one-third Chardonnay. No malo.  (3/2012)

94 points Wine & Spirits

 Philippe Stark and Jean-Baptiste Lécaillon collaborated on the concept and philosophy behind this wine, a blend of three parcels on what Lécaillon calls a 'single coteau' in the deep, cold clay soils of Cumières. He harvested all the grapes together, at the optimal moment for Pinot Noir, when the Meunier was a bit overripe and the Chardonnay less than perfectly ripe, crushing and co-fermenting them (half the lot in large oak vats, half in stainless steel), eventually bottling the wine with low pressure (4.5 kilos of pressure rather than the typical six). It’s a wine that needs decanting, gaining depth and roundness as it opens from extremely dry cider apple and barely ripe nectarine to red fruit flavors, roses and vanilla bean. The texture is what Lécaillon believes ties this wine to Roederer’s style; here, that texture seems to me to fall somewhere between the cottony abrasion of chalk and a mouthwatering, cloud-like mist.  (12/2014)

93 points Stephen Tanzer's International Wine Cellar

 Light, green-tinged gold. Vibrant and focused on the nose, displaying scents of fresh citrus fruits, anise, dusty minerals and white flowers. Fleshy and dry, boasting excellent depth and focus to its bitter lemon zest and pear skin flavors deepened by a hint of sweet butter. Shows a nervy, stony quality on the finish, which hangs on with outstanding tenacity and subtle florality. This is the first new bottling for Roederer since the launch of Cristal Rose in 1974. French designer Philippe Starck was heavily involved in the blending of the wine as well as responsible for the packaging. (JR)  (12/2014)

93 points Wine Spectator

 Champagne is softened by a swathe of silky texture, offering a tapestry of persimmon, pear, chalk and lemon zest flavors, with rich hints of pastry and chopped almond. Graceful and ethereal, this features a lasting saline impression that echoes on the finish. Drink now through 2026. (AN)  (12/2014)

92 points Wine Enthusiast

 Certainly dry, this Champagne is also ripe and structured, balancing the extreme dryness and acidity. It is a complex wine that has the ability to age in the bottle. The minimalist label, designed by Philip Starck, is a perfect pairing with the no-frills wine inside the bottle. (RV)  (12/2015)

91 points Robert Parker's Wine Advocate

 The 2006 Brut Nature is Roederer's first non-malolactic, zero dosage vintage Champagne; it is equipped with a distinctive label from French designer Philippe Starck. Based on 55% Pinot Noir, 25% Meunier and 20% Chardonnay from late ripening plots on dark clay soils in Cumières (which are picked and processed together), the Brut Nature shows a great purity and freshness on the delicate nose. Pure, lean and mineral on the palate, this is a finesse-full and very straight, lemon-fresh and tension-filled fizz with a very good finish. Disgorged in March 2014. (SR)  (5/2016)

K&L Notes

French designer Philippe Starck designed the label for the 2006 Brut Nature, the very first release of Roederer's zero-dosage Champagne. It contains less bottle pressure than usual, in order to allow the texture to reveal itself on the palate of this elegant, dry Champagne. Introduced on October 7, 2014.

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Price: $78.99

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By: Gary Westby | K&L Staff Member | Review Date: 7/21/2015 | Send Email
This daring new release from Roederer comes entirely from the organic portions of their estate vineyard in Cumieres, Hautvillers and Vertus. Unlike all of their other wines, the Chardonnay and Pinot Noir are co-pressed in the Nature and the wine is entirely fermented in large oak vats. The result is a Champagne that is rich enough to be balanced without any dosage. The last time I had this wine was at Acquerello paired with Berkshire pork loin with peaches, porcini and a foie gras abd pork demi glace. The wine had the broadness and texture to match the rich dish, while the bone dry, brut nature back end provided ample refreshment.

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