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Flat front label of wine
Flat front label of wine

Louis Roederer Cristal Rose 2004

Rosé Sparkling Wine from Champagne, France
  • W&S98
12% ABV
  • V97
  • WE95
  • JS97
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  • WE96
  • WE95
  • W&S100
  • WE95
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  • RP95
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12% ABV

Winemaker Notes

Cristal Rosé 2004 is precise, racy and balanced. A pastel pink colour with bright, slightly orange glints. Fine, light bubbles in a long-lasting flow. The bouquet is delicate and subtle, with elegant fruitiness (red fruits: strawberry, fig), zesty hints (citrus fruit: lemon and orange) and juicier nuances such as vine peach. There is a deep, slightly sweet burst of aromas.

In the mouth, the bite is young, springlike and energetic: full-bodied and silky, but based on very mineral freshness. This mineral quality is typical for Cristal Rose, expressing the chalkiness and saltiness of the Aÿ terroir. The second mouth has airy notes and great aromatic purity, displaying the discrete power of this great cuvee. On airing, a few traces of Danish pastry and lightly roasted dried fruits hint at its enormous capacity for change.

Critical Acclaim

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W&S 98
Wine & Spirits
You might be able to make a wine like this if you had the foresight to buy vineyard land at the center of the slope in Ay, when the prices were still depressed by World Wars, and if you believed in sustaining old pinot noir vines and macerating their juice to create the color and flavor detail of a classic saignee Champagne. But even if you were a trained enologist and, like Jean-Claude Rouzaud, had inherited the Roederer estate, you still might need someone with the technical skills of Jean-Baptiste Lecaillon to attain the delicacy and fierce precision of this wine. Such efforts would be a fool’s errand, perhaps, when the formula for Cristal Rose already exists, a mood-altering alchemy of power and finesse, fragrant red fruit, limestone gruffness and polish. This is a glorious 2004 with the drive of a great Cristal.
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Louis Roederer

Louis Roederer

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Louis Roederer, Champagne, France
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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.

Champagne

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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, three varieties are permitted for use in Champagne: Chardonnay, Pinot Noir, and Pinot Meunier. 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.’

Champagne & Sparkling

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Equal parts festive and food-friendly, sparkling wine is beloved for its lively bubbles and appealing aesthetics. Though it is often thought of as something to be reserved for celebrations, sparkling wine can be enjoyed on any occasion—and might just make the regular ones feel a bit more special. Sparkling wine is made throughout the world, but can only be called “Champagne” if it comes from the Champagne region of France. Other regions have their own specialties, like Prosecco in Italy and Cava in Spain. Sweet or dry, white or rosé (or even red!), lightly fizzy or fully sparkling, there is a style of bubbly wine to suit every palate.

The bubbles in sparkling wine are formed when the base wine undergoes a secondary fermentation, trapping carbon dioxide inside the bottle or fermentation vessel. Champagne, Cava and many other sparkling wines (particularly in the New World) are made using the “traditional method,” in which the second fermentation takes place inside the bottle. With this method, dead yeast cells remain in contact with the wine during bottle aging, giving it a creamy mouthful and toasty flavors. For Prosecco, the carbonation process occurs in a stainless steel tank to preserve the fresh fruity and floral aromas preferred for this style of wine.

LIM313440_2004 Item# 110465