Louis Roederer Brut Vintage 2004
Vintage Sparkling Wine from Champagne, France
The 2004 Brut emerges from the glass with attractive layers of fruit that come together in a gorgeous expression of perfumed fruit. This silky, textured and totally finessed Champagne is another impeccable wine from Roederer. The 2004 growing season was long and yields were higher than normal, yet Roederer has achieved a wonderful balance in this wine. The 2004 Brut was made from the estate's north-facing vineyards and 40% of the wine was aged in oak.
Wine & Spirits - "The bold fruit flavors make this a wine of primary colors for now, from peach to kiwi, grapefruit and strawberry. The fruit is fragrant and lush while the wine's acidity keeps it mouthwatering and completely dry. A zesty Champagne that's built to age, tame it with food if you open it now-roast salmon with chanterelles and cream would contrast it well."
Wilfred Wong of Wine.com - "Medium gold hue with a unbroken, active bead. Shy bouquet emitting scents of bread dough and banana peel. Croissant and brioche flavors mingle with notes of apple butter and brown spice. Lightly charred finish of citrus and a hint of dark honey"
Wine Spectator - "Crisp and green, in a grassy, verdant way. Shows plenty of lime, orange peel and apple notes, with a touch of fresh-cut grass or chive. Balanced and elegant, with subtle length. Drink now through 2018. 800 cases imported."
The Wine Advocate - "The 2004 Brut emerges from the glass with attractive layers of fruit that come together in a gorgeous expression of perfumed fruit. This silky, textured and totally finessed Champagne is another impeccable wine from Roederer. The 2004 growing season was long and yields were higher than normal, yet Roederer has achieved a wonderful balance in this wine. The 2004 Brut was made from the estate’s north-facing vineyards and 40% of the wine was aged in oak. This is Lot L032125A00017, disgorged in December, 2008. Anticipated maturity: 2010-2016."
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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.
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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.