Louis Roederer Brut Vintage Rosé
63% Pinot Noir, mainly from Cumières, and 37% Chardonnay, mainly from Chouilly – all from Roederer's own vineyards, many of them biodynamically farmed. Roederer is the only champagne house making rosé via 'infusion'. Because Roederer are looking for fruit rather than colour or tannins, they cold-macerate the Pinot grapes for five or six days before fermentation and some Chardonnay juice is added to the cold maceration as chef de cave Jean-Baptiste Lécaillon believes this helps integration of this portion of the blend when it is later blended with the fermented Chardonnay in the spring following harvest. 17% of the wine is fermented in large oak fermenters. The wine spent 5.5 years in bottle on the lees and was disgorged in September 2019 with a dosage of 8 g/l.
Original: $92.81
-65%$92.81
$32.48Louis Roederer Brut Vintage Rosé
63% Pinot Noir, mainly from Cumières, and 37% Chardonnay, mainly from Chouilly – all from Roederer's own vineyards, many of them biodynamically farmed. Roederer is the only champagne house making rosé via 'infusion'. Because Roederer are looking for fruit rather than colour or tannins, they cold-macerate the Pinot grapes for five or six days before fermentation and some Chardonnay juice is added to the cold maceration as chef de cave Jean-Baptiste Lécaillon believes this helps integration of this portion of the blend when it is later blended with the fermented Chardonnay in the spring following harvest. 17% of the wine is fermented in large oak fermenters. The wine spent 5.5 years in bottle on the lees and was disgorged in September 2019 with a dosage of 8 g/l.
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Description
63% Pinot Noir, mainly from Cumières, and 37% Chardonnay, mainly from Chouilly – all from Roederer's own vineyards, many of them biodynamically farmed. Roederer is the only champagne house making rosé via 'infusion'. Because Roederer are looking for fruit rather than colour or tannins, they cold-macerate the Pinot grapes for five or six days before fermentation and some Chardonnay juice is added to the cold maceration as chef de cave Jean-Baptiste Lécaillon believes this helps integration of this portion of the blend when it is later blended with the fermented Chardonnay in the spring following harvest. 17% of the wine is fermented in large oak fermenters. The wine spent 5.5 years in bottle on the lees and was disgorged in September 2019 with a dosage of 8 g/l.
