Roederer Blancs de Blancs 2004

Cuvee: Blanc de Blancs
Vintage: 2004
Louis Roederer Blanc de Blancs 2004
Produced at the heart of the Côte des Blancs vineyards, where Chardonnay expresses itself with much finesse and subtlety on limestone soils, this cuvee was selected by two exceptional grands crus (Le Mesnil sur Oger and Avize) whose distinctive and complementary characteristics allow intense wines to be produced, expressing both finesse and rich aromas. Whilst 2004 did not achieve the perfection of 2002 vintage – though can be characterised as having the same type of climate: globally cool temperatures without any extremes throughout the season – the intense work done in Roederer’s estate has allowed this wine to reach a very good balance, combining freshness and ripeness in spite of slightly high yields at times.

Blending
100% Chardonnay - 15 - 20% wines aged in oak barrels with weekly batonnage – No malolactic fermentation. The Blanc de Blancs cuvée is drawn at low pressure for a rounder, fuller sparkle. It is matured for an average of 5 years in cellars and also left for 6 months after disgorging to perfect its maturity. The dosage is fine-tuned for each vintage to between 8 and 10 g/l.

Tasting Notes
Eye
Very shiny golden colour, with green tints. Fine regular bubbles.

Nose
Delicate, young, spring like bouquet, focusing on floral aromas (hawthorn), fresh white fruit (pear, fruit amandine) and citrus (candied lemon) with a few hints of roasted almonds.

Palate
On the palate there is first of all a soft, full, creamy sensation which moves on quickly to a strong, lively, almost «chalky» taste - the hallmark of great Mesnil, Avize and Cramant chardonnays. In the middle, it perfectly incorporates the full ripeness of fruit (white peach), meatiness, wininess and freshness, in a well-balanced whole. The longlasting taste is emphasised by the acidity, which although present is completely enveloped by the density and sweetness of the wine.

Food Pairing
A wine that can accompany fish, such as salmon, but also soft sweets like Crème Brulé and hazelnut creams.
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