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Louis Roederer Blanc de Blancs is a cuveé made from 100% Chardonnay, of which 20% is vinified in oak, made by the Louis Roederer winery in the Champagne D.O.
The year is characterised by being cool and full of contrasts, marked by a particularly cold winter with significant frosts, followed by a cool and dry spring and early summer. A radical change of trend in August and September was very rainy and wet, which complicated the ripening of the grapes in their last stage. Only the vines with a southern exposure or not very full of grapes reached satisfactory ripeness.
The 2010 Blanc de Blancs cuvée is bottled at low pressure for a rounder, more rounded effervescence. It is matured for an average of 5 years in cellars and rests for 6 months after disgorging in order to perfect its maturity. The dosage is 9 g/l.
Golden yellow colour with greenish reflections. Subtle, mellow effervescence. Intense bouquet of yellow fruits (mirabelle plum, tangy mango), candied lemon, flowers (mimosa) and pastries. A light swirling allows notes of candied almonds (almond powder), lightly vanilla white chocolate and baked apple to emerge.
Louis Roederer Blanc de Blancs is a cuveé made from 100% Chardonnay, of which 20% is vinified in oak, made by the Louis Roederer winery in the Champagne D.O.
The year is characterised by being cool and full of contrasts, marked by a particularly cold winter with significant frosts, followed by a cool and dry spring and early summer. A radical change of trend in August and September was very rainy and wet, which complicated the ripening of the grapes in their last stage. Only the vines with a southern exposure or not very full of grapes reached satisfactory ripeness.
The 2010 Blanc de Blancs cuvée is bottled at low pressure for a rounder, more rounded effervescence. It is matured for an average of 5 years in cellars and rests for 6 months after disgorging in order to perfect its maturity. The dosage is 9 g/l.
Golden yellow colour with greenish reflections. Subtle, mellow effervescence. Intense bouquet of yellow fruits (mirabelle plum, tangy mango), candied lemon, flowers (mimosa) and pastries. A light swirling allows notes of candied almonds (almond powder), lightly vanilla white chocolate and baked apple to emerge.
