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Louis Roederer Vintage Rose 2011 is a cuvée made from Pinot Noir and Chardonnay, with 13% malolactic fermentation and 22% vinification in wood (oak barrels), made by the Louis Roederer winery in the D.O. Champagne.
Despite a cool and wet year, it paradoxically brought with it the earliest harvest in the history of our winery. The vintage experienced "inverted" seasons, with a mild, dry winter prolonged by almost summer-like spring weather. The early summer was marked by exceptionally cool and rainy conditions, which persisted until the end of August. The weather improved with the return of summer weather at the end of August and throughout September. Despite the unfavourable weather conditions, ripening was spectacular and unexpected. 2011 was a vintage that required patience and rigorous selection during the harvest, when, as in 2010, only the vines with a southern exposure or a light load of grapes reached satisfactory maturity.
For the creation of its rosé champagnes, Louis Roederer combines two winemaking methods used in the Champagne region: maceration and blending. The Chardonnay grape juice is introduced into a maceration of Pinots noirs for joint fermentation and perfect integration. The maturation stage in cellars lasts on average 4 years, followed by a resting period of 6 months after the sediment removal process, in order to perfect its maturity. The amount of added sugar (dosage) is 9 grams per litre.
It has a soft, golden pink hue that gradually fades. It bubbles with a delicate and fine effervescence. Its subtle, fleeting bouquet fuses red fruits, such as raspberry in liqueur, with notes of chocolate (cocoa) and subtle hints of dried flowers.
The start on the palate reveals a concentrated blend of red fruits, floral notes and hints of blood orange. The experience is exquisite, concentrated yet elegant, thanks to the tangy freshness that extends the enjoyment of the flavour. Subsequently, traditional sour citrus sensations emerge, similar to yuzu.
Louis Roederer Vintage Rose 2011 is a cuvée made from Pinot Noir and Chardonnay, with 13% malolactic fermentation and 22% vinification in wood (oak barrels), made by the Louis Roederer winery in the D.O. Champagne.
Despite a cool and wet year, it paradoxically brought with it the earliest harvest in the history of our winery. The vintage experienced "inverted" seasons, with a mild, dry winter prolonged by almost summer-like spring weather. The early summer was marked by exceptionally cool and rainy conditions, which persisted until the end of August. The weather improved with the return of summer weather at the end of August and throughout September. Despite the unfavourable weather conditions, ripening was spectacular and unexpected. 2011 was a vintage that required patience and rigorous selection during the harvest, when, as in 2010, only the vines with a southern exposure or a light load of grapes reached satisfactory maturity.
For the creation of its rosé champagnes, Louis Roederer combines two winemaking methods used in the Champagne region: maceration and blending. The Chardonnay grape juice is introduced into a maceration of Pinots noirs for joint fermentation and perfect integration. The maturation stage in cellars lasts on average 4 years, followed by a resting period of 6 months after the sediment removal process, in order to perfect its maturity. The amount of added sugar (dosage) is 9 grams per litre.
It has a soft, golden pink hue that gradually fades. It bubbles with a delicate and fine effervescence. Its subtle, fleeting bouquet fuses red fruits, such as raspberry in liqueur, with notes of chocolate (cocoa) and subtle hints of dried flowers.
The start on the palate reveals a concentrated blend of red fruits, floral notes and hints of blood orange. The experience is exquisite, concentrated yet elegant, thanks to the tangy freshness that extends the enjoyment of the flavour. Subsequently, traditional sour citrus sensations emerge, similar to yuzu.
