Louis Roederer Brut Rose 2004
Rosé Sparkling Wine from Champagne, France
A wine to be tasted with all five senses! Intense, explosive, bewitching aromas of flowers and fresh fruit completed with toasted, caramel notes. The pinot noir emerges in all its creamy, full-flavored richness. It caresses and literally enfolds the full vivacity and rich structure of the grape variety without ever constricting or dominating. The bubble is light and airy… The finesse remains and provides a perfect accompaniment to this precise, elegant and uncompromising stylistic composition that the Roederer establishment produces each year from its Cumières vines!
The structure and richness of Louis Roederer Brut Rosé make it a perfect accompaniment to main courses, magnificently complementing fish such as salmon; meat such as lamb, veal, guinea fowl and even pheasant; and 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.
Wilfred Wong of Wine.com - "Attractive seashell pink hue. Very fresh aromas of brioche and red fruit with a note of chalkiness. Tasty strawberry and cranberry flavors laced with flinty, mineral-like accents. Yeasty, acidic finish delivers a lingering orange zest nuance."
Wine Enthusiast - "From a great vintage, this rosé is still young, still developing. But already the outlines are there with ripe strawberry and pink grapefruit along with a tight flinty texture. The wine needs time for the acidity to calm down—age for five years."
International Wine Cellar - "Bright salmon-skin color. Fresh redcurrant and blood orange aromas are underscored by notes of talc and quinine, with gentle leesiness adding depth and a sense of richness. Displays youthfully tight citrus and mineral qualities on entry, but more powerful red berry notes come on strong in the middle palate. Graceful but powerful too, with good finishing grip and a lingering note of spicecake. I find this complex enough to enjoy right now. This is made from 70% pinot noir and 30% chardonnay. "
The Wine Advocate - "The pale-colored 2004 Brut Rose flows with subtle, silky layers of perfumed fruit. This is an understated, almost shy wine, although its class and pedigree are evident. Still, there is a measure of body and richness that seems a touch elusive in this vintage. The 2004 Brut Rose is 70% Pinot Noir from Cumieres that was cold-macerated on the skins for 6-7 days, and 30% Chardonnay from Avize and Mesnil. About 10% of the wine was aged in oak and dosage was 11-12 grams per liter. This is Lot L031587F100535, disgorged in August, 2008. Anticipated maturity: 2010-2015. "
Wine & Spirits - "This pale pink rose has scents of linden and a meaty, curry-like spice. Its earthy, stony flavor has a heft and weight, cut by acidity with the sharpness of a shiso leaf. It needs a year or two in bottle to grow more expressive."
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Louis Roederer Winery
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.
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. View all Louis Roederer Wines
About ChampagneView a map of Champagne wineries Champagne is both a region and a method. The wines come from the northernmost vineyards in France and the name conjures an image like no other can. An 18th Century Benedictine monk named Dom Perignon is said to be the first to blend both varietals and vintages, making good wines not only great, but also special and unique to their winemaker. Today, nearly 75% of Champagne produced is non-vintage and made up by a blend of several years' harvests.
All Champagnes must be made by a strictly controlled process called "Méthode Champenoise." The grapes are pressed and fermented for the first time. The blending phase follows and the wine is bottled and temporarily capped. Then comes the second fermentation, a blend of sugar and yeast is added and, this time, the carbon dioxide is kept inside the bottle. This process leaves a great deal of sediment that is extracted through a process of "racking" or "riddling." The bottles are progressively turned upside down until all the sediment is collected in the neck. The necks are then frozen and the sediment is "disgorged." After this phase, the winemaker may decide to add sugar to sweeten the wine. Finally the wine is corked. Some wines move through this process in a couple of months, while others are aged after the riddling phase to build greater complexity and depth.
Champagnes range from dry, "Brut," to slightly sweet, "Demi-Sec." Pinot Noir and Chardonnay grapes are used in Champagne blends, but "Blancs de Noirs" is made entirely of Pinot Noir and "Blancs de Blanc" is made from only Chardonnay grapes. The high acidity achieved by the northern location is crucial to the balance and structure of these wines.
Not every year is a "vintage" declared. In years when it is not, the wines are blended with the produce from other years to create the non-vintage blend, the house style that remains constant from year to year. But in a great vintage year, champagne houses will bottle by itself the unblended year's produce, and use other portions as "reserve" wines to supplement and enrich the non-vintage blend. A vintage champagne can age quite gracefully, and gain complexity just like any other great still wine.
Mild cheeses like gruyere and shellfish pair nicely with Champagne. Also, oysters and Champagne is a popular combination. A full-flavored vintage Champagne can go with almost any meal.
About France - Other regionsWhen it comes to wine, France is a classic. Classic blends, grapes and styles began in the country and they still remain. Think about it - people ask for a Burgundian style Pinot Noir, they refer to wines as Bordeaux or Rhone blends - Champagne even had to pass a law to stop international wineries from putting their region on the label of all sparkling wine.
The top regions of France are: Bordeaux, Burgundy, Champagne, Languedoc-Roussillon, Loire, Rhone. And these regions are so diverse! It makes sense that wine regions throughout the world try to emulate their style. Pinot Noir, Chardonnay, Cabernet Sauvignon and Syrah are no longer French varieties, but international varieties. They may not be the leader of cutting edge technology or value-priced wines, but there is no doubt that they are still producing wines of great quality and diversity.
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Alcohol By Volume GuideMost wine ranges from 10-16% alcohol by volume. Some varietals tend to have higher (for example Zinfandel and Cabernet Sauvignon) or lower alcohol levels (Pinot Noir and many white varietals), but there is always some variation from producer to producer. Some wine falls outside of this range, for instance Port weighs in closer to 20%, while Muscat and Riesling are usually a bit below 10%.
Wine Style Guide
Light & Crisp
- Light to medium bodied wines that are high in acid and light to medium fruit. Typically no oak.
Fruity & Smooth
- Light to medium bodied wines with lots of juicy fruit, typically medium acid and medium oak.
Rich & Creamy
- Full bodied wines that have typically undergone malo-lactic fermentation and/or spent time in oak.