Louis Roederer Brut Rosé 2012 Magnum (1.5L) | Box
Louis Roederer Brut Rosé 2012 Magnum Luxury Case stands out for its solar, chalky and fresh style. The full maturity of the 2012 vintage is apparent: rich fruit and a spherical appearance.
The year 2012 :The year 2012 was one of the most difficult and delicate years ever encountered in Champagne. Difficulty often gives birth to great things… The low yields, the result of climatic hazards, combined with these continental conditions at the end of the season, allowed us to reach a rare and historic level of maturity, giving birth to rich, full-bodied and structured wines, worthy of the greatest vintages of the Champagne region.
To the eye
Golden pink colour, with bright red reflections. Ultra-fine, dynamic effervescence, creating a regular, persistent string of bubbles.
On the nose
Intense bouquet of ripe fruit (blackcurrant), candied orange accompanied by light hints of orange blossom and Madagascar vanilla. The bouquet is very stable and solid: it opens slowly and holds the note in this deep and sweet register.
In the mouth
Round, fleshy and ample attack. A rather solar expression, both tactile (silky texture) and spherical (ripe, sweet anthocyanins, almost liquor-like), but prolonged by a chalky and fresh finish. This is followed by hints of hazelnut and cocoa bean. The decision not to carry out malolactic fermentation was decisive in order to simultaneously retain a very great freshness that lightens and lengthens the tasting.
Food & champagne pairings
Ideal operating temperature
To appreciate all its finesse and aromas, champagne should be enjoyed chilled (but not iced). Depending on the cuvée, the ideal serving temperature is between 8 and 12°C.
Potential of keeping
Like all wines, champagne can be kept for varying lengths of time, depending on the type. Under optimal storage conditions, champagne can be kept for 1 to 2 years for Brut cuvées, and up to 4/5 years or even longer for vintage and prestige champagnes. Whatever happens, rest assured that you'll never be able to open your champagne too early, as the Champagne Houses only release their cuvées when they have reached perfect ripeness and are ready for immediate consumption.
63% Pinot Noir – 37% Chardonnay – 15% of the wine is vinified in oak casks, no malolactic fermentation. To produce its rosé champagnes, Louis Roederer always uses the bleeding method after a cold skin maceration that can last 5 to 8 days in the liquid phase.
A great Rosé Champagne must be made from grapes that have reached a good level of maturity, which is sometimes difficult to obtain in the Champagne climate. This is why Louis Roederer chose to invest in Cumières, where the shallow clay-limestone soils, benefiting from a full southern exposure and the luminosity enhanced by the Marne River, allow a high phenolic maturity to be reached. Over the years, Louis Roederer has developed a way of producing its rosé champagnes that is unique in Champagne. Called “infusion” in the House, it allows to extract the juicy and ripe side of the Pinots Noirs while preserving a great freshness. Thus, some Chardonnay juices are poured into a Pinot Noir maceration, to ferment together and integrate perfectly. The 2012 Rosé was aged for 4 years on lees and also benefits from a minimum of 6 months rest after disgorgement to perfect its maturity.
9 g/liter
