About the House of Louis Roederer: When he inherited the Champagne House in 1833, the aesthete and entrepreneur Louis Roederer took a visionary approach to enriching his vines, aiming to master every stage of the wine’s creation. He forged the wine’s unique style, character, and taste. In the mid-nineteenth century, Louis Roederer acquired some of Champagne’s grand cru vineyards—an approach that contrasted sharply with contemporary practices..
While other Houses bought their grapes, Louis Roederer nurtured his vineyards, familiarized himself with the specific characteristics of each parcel, and methodically acquired the finest land. Louis Roederer’s guiding principle was that all great wine depends on the quality of the soil, a passion for tradition, and an astute vision of the future; the fame and reputation of the House of Louis Roederer was firmly established. His heir, Louis Roederer II was equally enlightened and adopted his father’s conscientious approach to the production of champagne, patrimonial estate management, and instinctive audacity.
He also drew inspiration from the many books and drawings he collected with great discernment. In the 1870s, the Louis Roederer Champagne House began to export its wines to the United States, and even to Tsar Alexander II of Russia.
A man of great taste and an inveterate researcher, Louis Roederer II fashioned an exclusive champagne for the Tsar and launched a novel concept: the very first Cuvée de Prestige. It was created in 1876 and named ‘Cristal’. Ever since, the subtleness and elegance of Cristal have forged Louis Roederer’s reputation for excellence.
Vinification: Each year the base is patiently crafted and then redrafted using the strength of the most recent vintage which is carefully softened, honed and tamed in order to preserve its unique character. The reserve wines are aged individually, parcel by parcel and spend 10 years in French oak barrels in order to give Brut Premier its characteristic consistency. This delicate process involves 200 to 300 different batches; the wines, varietals, crus and vintages are harmoniously blended together.
40% Pinot Noir, 40% Chardonnay and 20% Meunier. Brut Premier is aged for 3 years in the cellars and left for a minimum of 6 months after disgorging to attain the perfect maturity. The dosage is 9 g/l.
Description: Aromas of citrus fruit and fresh zesty notes combined with soft tones of grilled hazelnuts and heady acacia flowers. After aeration, the wine develops hints of fresh wood, subtle spices (pepper, cardamon) cocoa beans and honey nougat which add depth. The palate is simultaneously smooth, rounded and fresh. The attack is juicy, direct, concentrated and pure yet exceptionally soft and gives way to a saline freshness endowing it with remarkable mineral precision and discreet elegance. The result is a delicate, fluid, supple and honest tasting experience.