Roederer Rosé Vintage 2004

Cuvee: Rosé, Vintage
Vintage: 2004

Louis Roederer Rosé Vintage 2004

The Rosé obtained from the 2004 harvesting - despite a particularly cold and rainy month of August, was fortunately followed by a dry and sunny September, ripening the grapes and giving them the right combination of maturity and freshness - is fruity and delicate (red fruits), obtained with the saigné method, with unctuosity ensured by a maturation of 4 years in the cellar and a refinement of 6 months after disgorgement.

The blend

70% Pinot noir - 30% Chardonnay - 20% of the wines vini. ed in oak barrels with weekly batonnage. No malolactic fermentation. To create Rosé champagnes, Louis Roederer still uses the saignée method after cold maceration that can last 5 to 8 days in the liquid phase. The Cristal Rosé is matured 4 years in the cellar and rests for 6 months after disgorgement to perfect its maturity.

Dosage of between 11 and 12 g/l is adapted to each vintage.

Tasting Notes

Eye

Delicate pink with light and airy bubbles

Nose

Aromas of flowers and fresh fruit completed with toasted, caramel notes. The pinot noir emerges in all its creamy, full-flavoured richness

Palate

Structured and rich with a good persistence.

Food pairing

It can be perfectly accompanied to main courses: fish, such as salmon, and meat, such as lamb, veal, guinea fowl, and even pheasant, soft cheeses, such as Chaource and Brillat-Savarin. It can also be served with red fruit based deserts that are less sweet, such as a red fruit zabaglione or a red fruit gratin.


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