Roederer Cristal 2004

Cuvee: Brut Non-Vintage
Vintage: 2004

Louis Roederer Cristal 2004

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 maturity and ripeness in spite of slightly high yields at times. Born from the special request of Tsar Alexander II to Louis Roederer’s to “produce, for his own personal consumption, a unique wine in quality and bottle.” – from that the name Cristal, thanks to the employment of white crystal bottles - Cristal 2004 combines freshness, energy and an almost chalky mineral quality. The Cristal hallmarks are evident: purity, precision and the unique harmony of flavours located on the finest Champagne Grand Cru terroirs.

The blend

The blend is composed of 55% Pinot noir and 45% Chardonnay (20% of which is matured in oak

casks with weekly batonnage). No malolactic fermentation occurs. Cristal is produced using harvests from the finest vineyards of Montagne de Reims, the Vallée de la Marne and the Côte des Blancs. Cristal ages an average of 5 years in the cellars and rests 8 months after disgorgement to perfect its maturity.

The dosage of between 8 and 10 g/l is customised to complement each vintage.

Tasting Notes


Brilliant yellow colour displaying light amber nuances, combined with an ultra-fine, persistent, soft effervescence.


Intense, highly expressive bouquet on the first nose. The aromatic elegance and precision of chardonnay is apparent: white fruits, sweet pollen, fine citrus fruit and very pure minerality. After a few minutes, the aromas move on to ginger and spice hints


In the mouth is full and creamy, revealing an incredible concentration of juicy fruits: yellow peach, apricot, mango and others. This silky, meaty concentration, dense and soft –typical of great Pinot noir – is immediately combined with a sophisticated touch of acidity, bringing the wine alive with minerality.

Food Pairing

Scallops, caviar with citrus Half-smoked salmon Chardonnay lobster and rhubarb. Spider crab and fennel Oysters with a champagne zabaglione Oyster tartare chipolatas with chives marinated raw fish