Louis Roederer Rose

Ripe grapes make a good rosé champagne. It's no easy feat, but Louis Roederer isn't afraid of a challenge. He created a blend of 65 percent Pinot Noir and 34 percent Chardonnay. These grape varieties have a unique way of elevating each other. The result is a distinctive rosé with fruity notes and a creamy flavor.

Optimal ripeness for Roederer Rose

Champagne House Louis Roederer is one of the last great family estates in Champagne. With over 200 hectares of vineyards, they offer a wide range of wines. Achieving perfect ripeness in the ever-changing Champagne climate is no easy feat. That's why Louis Roederer chose to invest heavily in the Cumières vineyards. The south-facing vineyards here have shallow, calcareous clay soil. Here, the vineyards enjoy abundant light reflected from the banks of the Marne River, ensuring optimal ripening of the grapes. The grapes are rigorously selected during harvest. Only 20 percent of the blend is aged in oak barrels after harvest. The blend does not undergo malolactic fermentation. To produce rosé champagne, Louis Roederer always uses the saignée method, followed by maceration with the skins. On average, a Louis Roederer brut rosé is aged for four years in the cellars and an additional six months after disgorgement.

What does Louis Roederer Rosé taste like?

The result is an elegant champagne with a very fruity aroma. The nose is dominated by fruity aromas, interspersed with notes of pastry and brioche, developed through aging on the lees. On the palate, it is creamy and soft, with a generous, rounded finish that makes for a smooth drinking experience. Ideal as an aperitif, it is also recommended during meals, where it pairs beautifully with fish dishes, both raw and grilled.