Louis Roederer Brut Rose (1.5 Liter Magnum) 2010
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Winemaker Notes
A great rosé champagne must be made from very ripe grapes, which are sometimes difficult to obtain in the Champagne climate. As a result, Louis Roederer has chosen to invest in one of the earliest Champagne crus, Cumières, for which the steeply-sloping, shallow clay, and limestone soils face south and benefit from the additional light reflected from the river Marne, enabling phenolic maturity to be achieved. In these select terroirs, Louis Roederer applies the precise winemaking methods required for the production of a saignée rosé. The style of this rosé is elegant, full-bodied and with delicate fruitiness (red fruits). Brut Rosé is 100% estate-bottled from the grapes of the historic family-owned vineyards.
We recommend opening it a good hour before drinking, keeping it cool, to enjoy its full potential.
Blend: 62% Pinot Noir, 38% Chardonnay
Professional Ratings
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Wilfred Wong of Wine.com
Simply magnificent, the 2010 Louis Roederer Champagne Rosé is a multi-dimensional wine. From its aromas—wild strawberries, delicate flowers and light chalk—to its persistent flavors and long finish, this is authentic bubbly from the Champagne district. Tasting great now, this wine will age nicely over the next half a dozen years. (Tasted: June 22, 2016, San Francisco, CA)
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Wine Enthusiast
Beautifully crisp and fresh, this is a young, tightly textured wine that is already so refreshing. Its red fruit character is just a part of the mineral and tannin texture and the pure line of fragrant acidity. Very pale in color, this sophisticated wine could do with some aging. Drink from 2018.
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Wine Spectator
A vivacious rosé, marrying a delicate palate of white raspberry, pastry, blanched almond and white cherry flavors with citrusy acidity and an airy mousse. Rich smoke and mineral notes shine on the finish. Drink now through 2025.
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James Suckling
Beautifully attractive fresh red fruits on the nose of this youthful rosé. Really lively and upbeat, the palate is bathed in fresh-cut strawberry, raspberry, nectarine and peach flavor all served up pristine, fresh and elegant. Very attractive as a young Champagne. Drink now.
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Robert Parker's Wine Advocate
The 2010 vintage was not suitable to produce a Cristal or a Vintage, but it was good enough to create the rich and full-bodied 2010 Rosé Vintage; this Champagne blends truly ripe and concentrated Pinot Noir from south-facing, wind-protected plots on clay and chalk soils in Cumières with the freshness, elegance and finesse of Chardonnay from north-facing vineyards in Chouilly (Côte des Blancs). "Since we are looking for round and silky tannins, we need to have ripe fruits," says Lécaillon. That's why he produces his Pinot like red wine, which means high density plantings (10,000 to 12,000 mass selection vines per hectare), short pruning, leaf removal already ten days after the flowering, sorting table, cold maceration with 5-10% of the stems and a very reduced extraction. After ten days, the must is racked and blended with the juice of Chardonnay. "The idea is to 'acidify' our Pinot Noir, which has a ripe fruit with soft and silky tannin,s but a low acidity," explains Lécaillon. The resulting blend (65% Pinot and 35% Chardonnay) was partly raised in large oak casks and 20% underwent malolactic fermentation. The 2010 is round, dry and elegant, with a silky texture, and ripe and intense fruit flavors. It has a fine grip and stimulating freshness in the finish. This is an excellent Rosé.
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Uncompromising Quality
Champagne Louis Roederer was founded in 1776 in Reims, France and is one of the rare family owned companies, which is still managed by the Roederer family. In 1833, Louis Roederer inherited the company from his uncle and renamed the company under his namesake. Under his leadership, the company rapidly grew while remaining true to their philosophy of uncompromising quality. Today, the company is under the helm of Jean-Claude Rouzaud and his son Frédéric who continue to place quality before quantity.
First-Rate Vineyards
Champagne Louis Roederer is one of the only French champagne producers to own nearly 75 percent of the grapes in the most desirable vineyards in the Champagne. The property is located on 450 acres in the finest villages of Montagne de Reims, Côtes des Blancs, and Valleé de la Marne. Each region is selected to produce Chardonnay and Pinot Noir with the elegance needed for perfectly balanced champagne. The Louis Roederer vineyards rate an average 98 percent based on France’s statutory 100-point classification scale.
The reserve wine is then tasted and graded by a team of Roederer specialists. They choose as many as 40 different wines from several lots for the blend. For the final touch, the wine is then added in order to enhance the cuvee and guarantee consistency while retaining the champagne's characteristics.
What are the different types of sparkling rosé wine?
Rosé sparkling wines like Champagne, Prosecco, Cava, and others make a fun and festive alternative to regular bubbles—but don’t snub these as not as important as their clear counterparts. Rosé Champagnes (i.e., those coming from the Champagne region of France) are made in the same basic way as regular Champagne, from the same grapes and the same region. Most other regions where sparkling wine is produced, and where red grape varieties also grow, also make a rosé version.
How is sparkling rosé wine made?
There are two main methods to make rosé sparkling wine. Typically, either white wine is blended with red wine to make a rosé base wine, or only red grapes are used but spend a short period of time on their skins (maceration) to make rosé colored juice before pressing and fermentation. In either case the base wine goes through a second fermentation (the one that makes the bubbles) through any of the various sparkling wine making methods.
What gives rosé Champagne and sparkling wine their color and bubbles?
The bubbles in sparkling wine are formed when the base wine undergoes a secondary fermentation, which traps carbon dioxide inside the bottle or fermentation vessel. During this stage, the yeast cells can absorb some of the wine’s color but for the most part, the pink hue remains.
How do you serve rosé sparkling wine?
Treat rosé sparkling wine as you would treat any Champagne, Prosecco, Cava, and other sparkling wine of comparable quality. For storing in any long-term sense, these should be kept at cellar temperature, about 55F. For serving, cool to about 40F to 50F. As for drinking, the best glasses have a stem and a flute or tulip shape to allow the bead (bubbles) and beautiful rosé hue to show.
How long do rosé Champagne and sparkling wine last?
Most rosé versions of Prosecco, Champagne, Cava or others around the “$20 and under” price point are intended for early consumption. Those made using the traditional method with extended cellar time before release (e.g., Champagne or Crémant) can typically improve with age. If you are unsure, definitely consult a wine professional for guidance.
Associated with luxury, celebration, and romance, the region, Champagne, is home to the world’s most prized sparkling wine. In order to bear the label, ‘Champagne’, a sparkling wine must originate from this northeastern region of France—called Champagne—and adhere to strict quality standards. Made up of the three towns Reims, Épernay, and Aÿ, it was here that the traditional method of sparkling wine production was both invented and perfected, birthing a winemaking technique as well as a flavor profile that is now emulated worldwide.
Well-drained, limestone and chalky soil defines much of the region, which lend a mineral component to its wines. Champagne’s cold, continental climate promotes ample acidity in its grapes but weather differences from year to year can create significant variation between vintages. While vintage Champagnes are produced in exceptional years, non-vintage cuvées are produced annually from a blend of several years in order to produce Champagnes that maintain a consistent house style.
With nearly negligible exceptions, . These can be blended together or bottled as individual varietal Champagnes, depending on the final style of wine desired. Chardonnay, the only white variety, contributes freshness, elegance, lively acidity and notes of citrus, orchard fruit and white flowers. Pinot Noir and its relative Pinot Meunier, provide the backbone to many blends, adding structure, body and supple red fruit flavors. Wines with a large proportion of Pinot Meunier will be ready to drink earlier, while Pinot Noir contributes to longevity. Whether it is white or rosé, most Champagne is made from a blend of red and white grapes—and uniquely, rosé is often produce by blending together red and white wine. A Champagne made exclusively from Chardonnay will be labeled as ‘blanc de blancs,’ while ones comprised of only red grapes are called ‘blanc de noirs.’