Louis Roederer Brut Rose 2002

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    Louis Roederer Brut Rose 2002 Front Label
    Louis Roederer Brut Rose 2002 Front Label

    Product Details


    Varietal

    Region

    Producer

    Vintage
    2002

    Size
    750ML

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    Somm Note

    Winemaker Notes

    A light, airy Champagne, more elegant than vinous, that perfectly captures the essence of the 2002 vintage in Champagne: naturally harmonious, delicate and flawless.

    Color: Pink with fairly intense bluish-red highlights and a constant stream of exuberant bubbles that settle in a pretty ring round the inside of the glass.

    Nose: Remarkably intense, pure and precise. Opens with fresh scents of pink grapefruit and cherries that overlay sweet, deliciously honeyed hints of spring blossom (white flowers, acacia and honeysuckle).

    Palate: Intensely fruity with a silky, velvety mouthfeel. The overall effect is supremely fresh and elegant, a perfect synthesis of taste and texture in a blend that is largely dominated by the structure and build of the Pinot Noir. There is no mistaking its presence on the mid-palate and finish where it combines with notes of cherries and suggestions of toast, honey and spice to produce a rosé of exquisite refinement.

    Thanks to its structure and vinosity, Louis Roederer Brut Rosé is an excellent accompaniment to meals and the perfect accompaniment to fish (salmon in particular) or meats such as lamb, veal, guinea-fowl or even pheasant. To round off the meal, this Brut Rosé is an ideal complement to creamy cheeses such as a ripe Chaource or a Brillat Savarin or the sharpness of a soft fruit pudding such as a sabayon.

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    Louis Roederer

    Louis Roederer

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    Louis Roederer, France
    Louis Roederer Winery Video

    Uncompromising Quality

    Champagne Louis Roederer was founded in 1776 in Reims, France and is one of the rare family owned companies, which is still managed by the Roederer family. In 1833, Louis Roederer inherited the company from his uncle and renamed the company under his namesake. Under his leadership, the company rapidly grew while remaining true to their philosophy of uncompromising quality. Today, the company is under the helm of Jean-Claude Rouzaud and his son Frédéric who continue to place quality before quantity.

    First-Rate Vineyards

    Champagne Louis Roederer is one of the only French champagne producers to own nearly 75 percent of the grapes in the most desirable vineyards in the Champagne. The property is located on 450 acres in the finest villages of Montagne de Reims, Côtes des Blancs, and Valleé de la Marne. Each region is selected to produce Chardonnay and Pinot Noir with the elegance needed for perfectly balanced champagne. The Louis Roederer vineyards rate an average 98 percent based on France’s statutory 100-point classification scale.

    The reserve wine is then tasted and graded by a team of Roederer specialists. They choose as many as 40 different wines from several lots for the blend. For the final touch, the wine is then added in order to enhance the cuvee and guarantee consistency while retaining the champagne's characteristics.

    Image for Sparkling Rosé Wine: Champagne, Prosecco & More content section

    What are the different types of sparkling rosé wine?

    Rosé sparkling wines like Champagne, Prosecco, Cava, and others make a fun and festive alternative to regular bubbles—but don’t snub these as not as important as their clear counterparts. Rosé Champagnes (i.e., those coming from the Champagne region of France) are made in the same basic way as regular Champagne, from the same grapes and the same region. Most other regions where sparkling wine is produced, and where red grape varieties also grow, also make a rosé version.

    How is sparkling rosé wine made?

    There are two main methods to make rosé sparkling wine. Typically, either white wine is blended with red wine to make a rosé base wine, or only red grapes are used but spend a short period of time on their skins (maceration) to make rosé colored juice before pressing and fermentation. In either case the base wine goes through a second fermentation (the one that makes the bubbles) through any of the various sparkling wine making methods.

    What gives rosé Champagne and sparkling wine their color and bubbles?

    The bubbles in sparkling wine are formed when the base wine undergoes a secondary fermentation, which traps carbon dioxide inside the bottle or fermentation vessel. During this stage, the yeast cells can absorb some of the wine’s color but for the most part, the pink hue remains.

    How do you serve rosé sparkling wine?

    Treat rosé sparkling wine as you would treat any Champagne, Prosecco, Cava, and other sparkling wine of comparable quality. For storing in any long-term sense, these should be kept at cellar temperature, about 55F. For serving, cool to about 40F to 50F. As for drinking, the best glasses have a stem and a flute or tulip shape to allow the bead (bubbles) and beautiful rosé hue to show.

    How long do rosé Champagne and sparkling wine last?

    Most rosé versions of Prosecco, Champagne, Cava or others around the “$20 and under” price point are intended for early consumption. Those made using the traditional method with extended cellar time before release (e.g., Champagne or Crémant) can typically improve with age. If you are unsure, definitely consult a wine professional for guidance.

    Image for Champagne Wine France content section
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    Associated with luxury, celebration, and romance, the region, Champagne, is home to the world’s most prized sparkling wine. In order to bear the label, ‘Champagne’, a sparkling wine must originate from this northeastern region of France—called Champagne—and adhere to strict quality standards. Made up of the three towns Reims, Épernay, and Aÿ, it was here that the traditional method of sparkling wine production was both invented and perfected, birthing a winemaking technique as well as a flavor profile that is now emulated worldwide.

    Well-drained, limestone and chalky soil defines much of the region, which lend a mineral component to its wines. Champagne’s cold, continental climate promotes ample acidity in its grapes but weather differences from year to year can create significant variation between vintages. While vintage Champagnes are produced in exceptional years, non-vintage cuvées are produced annually from a blend of several years in order to produce Champagnes that maintain a consistent house style.

    With nearly negligible exceptions, . These can be blended together or bottled as individual varietal Champagnes, depending on the final style of wine desired. Chardonnay, the only white variety, contributes freshness, elegance, lively acidity and notes of citrus, orchard fruit and white flowers. Pinot Noir and its relative Pinot Meunier, provide the backbone to many blends, adding structure, body and supple red fruit flavors. Wines with a large proportion of Pinot Meunier will be ready to drink earlier, while Pinot Noir contributes to longevity. Whether it is white or rosé, most Champagne is made from a blend of red and white grapes—and uniquely, rosé is often produce by blending together red and white wine. A Champagne made exclusively from Chardonnay will be labeled as ‘blanc de blancs,’ while ones comprised of only red grapes are called ‘blanc de noirs.’

    WWH103431_2002 Item# 93491

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