Louis Roederer Vintage Brut 2014 is no longer available

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Louis Roederer Vintage Brut 2014

Champagne from France - Champagne

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Louis Roederer's Vintage style is full, generous and fruit and brioche-laden. This is achieved by a 70% pinot noir and 30% chardonnay blend, 30% of which is wine matured in oak, before four years maturation on lees in bottle. This Champagne is really delicious now on first release.

is no longer available

Code: CH4351

Wine characteristics

Champagne
1 - Bone dry
Pinot Noir Meunier Chardonnay
75cl
Now to 2029
12% Alcohol
oak used but not v. noticeable
Champagne cork

Louis Roederer

The company we know as Louis Roederer was founded in 1776 as Dubois Père & Fils. In 1833 Louis Roederer inherited the company from his uncle and changed the name. Crucial to the early success of Roederer was its targeting of foreign markets. The Russians in particular became enthusiasts of Roederer Champagne, so much so that in 1876 a special sweet cuvée was created at the request of Tsar Alexander II. Bottled in clear crystal, rather than ordinary glass, it was appropriately named Cristal. After the Russian Revolution, a new blend of Cristal was made commercially available and remains the original prestige cuvée for which Louis Roederer is perhaps best known today.

The grapes for the whole range of Roederer champagnes are sourced, for the most part, from their own vineyards. By far the biggest selling is the non-vintage, extra dry, Brut Premier which is full-bodied and distinctive. The non-vintage wines tend to be a blend of roughly two parts pinot noir and one part chardonnay with just a dash of pinot meunier.

The Roederer stable also holds important wine estates in other regions, including a majority share in second growth estate, Château Pichon-Longueville Comtesse de Lalande in Pauillac. In 1988 Louis Roederer also launched their first sparkling wine from their Californian estate in the Anderson Valley north of San Francisco. The cool climate there had been identified as an excellent precursor to the production of grapes suitable for high-quality sparkling wine and ...

The company we know as Louis Roederer was founded in 1776 as Dubois Père & Fils. In 1833 Louis Roederer inherited the company from his uncle and changed the name. Crucial to the early success of Roederer was its targeting of foreign markets. The Russians in particular became enthusiasts of Roederer Champagne, so much so that in 1876 a special sweet cuvée was created at the request of Tsar Alexander II. Bottled in clear crystal, rather than ordinary glass, it was appropriately named Cristal. After the Russian Revolution, a new blend of Cristal was made commercially available and remains the original prestige cuvée for which Louis Roederer is perhaps best known today.

The grapes for the whole range of Roederer champagnes are sourced, for the most part, from their own vineyards. By far the biggest selling is the non-vintage, extra dry, Brut Premier which is full-bodied and distinctive. The non-vintage wines tend to be a blend of roughly two parts pinot noir and one part chardonnay with just a dash of pinot meunier.

The Roederer stable also holds important wine estates in other regions, including a majority share in second growth estate, Château Pichon-Longueville Comtesse de Lalande in Pauillac. In 1988 Louis Roederer also launched their first sparkling wine from their Californian estate in the Anderson Valley north of San Francisco. The cool climate there had been identified as an excellent precursor to the production of grapes suitable for high-quality sparkling wine and Roederer bought more than 500 acres of land to do just that. The wine is made in the same way as their Champagne, using chardonnay and pinot noir and blending from an ever expanding selection of reserve wines.

A trip to Champagne to visit growers during harvest, in the company of Nicolas Jaeger (chef de cave at Alfred Gratien), revealed a mood that was very positive about fruit quality. A dry spring was followed by a relatively wet summer but saved by a four-week period of sun and heat at the end of the season. Chardonnay in particular is looking outstanding, and there is good balance between sugar and acidity in the red grapes, pinot noir and pinot meunier. Furthermore, the CIVC (the Champagne trade association) has approved a lower limit on must volume than has been produced which means pressings can be even more gentle, further enhancing quality potential.