Brut Vintage

Pork, Rish Fish (Salmon, tuna etc), Shellfish, Mild and soft cheese

2013 was characterised by a particularly late growing cycle. The never-ending winter was followed by a very cool, late spring. we had to wait until the start of July for flowering to begin – something we hadn’t seen in Champagne for quite some time! Fortunately, summer was glorious with plenty of sunshine, record temperatures and very low rainfall, ideal for the ripening of the Pinot Noirs and Chardonnays. the temperatures were cool for the October harvest and the resulting wines are elegant and fresh – the signs of a “classic” vintage.

Some of the wine (the percentage varies each year) is fermented in large oak tanks and once in the bottle, the champagnes ages on the lees for at least four years and is rested for six months after disgorgement to attain optimal maturity.

Louis Roederer is one of Champagne’s most respected houses, defined by its independence and meticulous approach to quality. Still family-owned, the estate controls the majority of its vineyards, allowing for complete precision from soil to bottle. With a strong emphasis on Chardonnay and a long-term focus on sustainability, Roederer’s wines are known for their clarity, structure and quiet confidence. Each release reflects both the character of the vintage and the consistency the house is trusted for.