Brut Premier Champagne of Roederer is a large, structured wine, elegant and energetic: about 40% Pinot Nero, 40% Chardonnay and 20% Pinot Meunier. Once in barrel, it matures for 3 years in the cellar and for a further 6 months in bottle after the nest. Complete, complex, modern and powerful at the same time, a great classic.
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|Variety||pinot nero 40%, chardonnay 40%, pinot meunier 20%|
|Alcohol Content||12,5% vol.|
|Formats||Bottle of 750 ml.|
|Tasting||Color: bright straw yellow; perlage fine and persistent. Bouquet: scents of fresh fruit, citrus fruits and bread crust. Taste: delicate and harmonious freshness. Persistent and fresh finish.|
|Food matches||Raw Fish, Seafood & Shellfish, Fish plates, Pasta or Rice with Fish|
|Service temperature||8° - 10° C.|
|Suggested glass||Flùte transparent|
|Scores||James Suckling 92/100, Wine Spectator 92/100, Wine Enthusiast 92/100, Robert Parker 90/100|
After the upheavals of the early 1900s, particularly the First World War that destroyed more than half of the Louis Roederer estate, Léon Olry Roederer reconstructed the vineyards. He decided to buy grapes to ensure the continuity of the House during this difficult period and, at the same time, created a multi-vintage wine that would have a consistent flavour, whatever the harvest year. It is now called Brut Premier.
A blend of around 40% Pinot noir, 40% Chardonnay, and 20% Pinot Meunier, Brut Premier comprises wine matured in oak tuns produced from three Champagne grape varieties that originate from various crus selected by Louis Roederer. It is aged for 3 years in Louis Roederer’s cellars and left for a minimum of 6 months after dégorgement (disgorging).
Striking a perfect balance between youthfulness and maturity, seduction and character, freshness and vinosity, Brut Premier is a champagne that is harmonious and structured, elegant and lively, with a unique exuberancy. Its structured texture, richness, and length are distinctly winey. It is a full, complex wine that is both rich and powerful, whilst remaining a great classic.
The land is the source of our quality champagnes, but it is the painstaking work of our wine growers and oenologists at every step of their creation that makes them great champagnes. Wine growers and creators in a constant quest for perfection, the men and women who create the Louis Roederer champagnes know how to nurture the parcels—which are particularly exposed to the changeable climate—, by adapting the viticulture to the type of soil in each parcel. Our wine growers are perpetuating the age-old tradition of attaining optimal grape maturity while respecting the land and environmental biodiversity. The increasing use of biodynamic cultivation enables them to further enrich the palette of flavours at their disposal. THE HOUSE
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.