“In the mouth, the wine has structure, richness and length. It is a full, complex wine that is both modern and powerful, whilst remaining a great classic." Jean-Baptiste Lécaillon
- FRA - Champagne
Roederer's NV represents incredible attention to detail: 40% each of Pinot Noir and Chardonnay, with 20% Pinot Meunier (usually six vintages all up) and elements of young and reserve wines see oak cask and three years in the cellar before release - no wonder it's complex!
Striking fresh citrus, grilled nuts, smoky complexity and briny oyster-shell terroir; some spiced apple too.
The oak adds elements weight and texture to the palate - really smooth and fine. Red fruits, more spiced apple and a precise, lemon-pith and grilled nut finish.
Rating 93 & 2 Glasses - Nick Stock, Good Wine Guide 2012
Invariably praised, nonvintage Champagne with a high proportion of reserve wines that had been stored in big oak barrels. Four years in the bottle before disgorging only the first pressing is used. For several years, an appley, storable, and decently good non-vintage Champagne. Today, a Cristal-like Champagne with outstanding finesse. Fantastic in magnum.Richard Juhlin
Winery Tasting Notes
From the outset, Brut Premier affirms its personality and seduction: the texture is full and generous and, in a fairly unexpected way, integrates characteristics of maturity associated with fruitier and more refreshing notes. The wine has a fresh festive finesse…
Langoustines / Shellfish honey and brioche Liver and white fruit (peaches and mirabelles) Terrine of foie gras with almond jelly.
40% Pinot Noir - 40% Chardonnay - 20% Pinot Meunier
5% of wines are matured in oak casks with weekly batonnage - 10% of reserve wines are matured in casks – Partial malolactic fermentation. Brut Premier uses all 3 Champagne grape varieties from more than 40 different plots. The wine is an assemblage of 6 years of harvesting, a part of which comes from the Louis Roederer reserve wine collection, matured in oak casks for several years. It is matured for 3 years in the cellar and rested for 6 months after disgorgement to perfect maturity. Dosage of between 10 and 11 g/l is adapted to each vintage.
The upheavals of the start of the twentieth century—in particular the First World War that destroyed more than half of the Louis Roederer estate—led Léon Olry Roederer to reconstruct his vineyard. He decided to buy in grapes to ensure continuity during the period of crisis. In doing so, he created a wine of several vintages with a constant taste whatever the year of harvesting. Today this wine is Brut Premier!