2007 Louis Roederer - Vintage Blanc de Blancs 750ml

France - Champagne/ White / Chardonnay   |     Watch

IWC 92  
2007 Louis Roederer - Vintage Blanc de Blancs Front View

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Professional Reviews For This Wine

International Wine Cellar | Rating: 92

Pale yellow. Complex, mineral-tinged bouquet evokes dried citrus fruits, green apple, fresh flowers and anise. Dry and racy on entry, then fleshier in the mid-palate, offering lively citrus and orchard fruit flavors and a hint of melon. A toasty note emerges with air and carries through the long, smooth, ginger-accented finish. Very attractive and fruit-driven now but I suspect that a couple more years of more bottle age will bring benefits.

Author: Josh Raynolds
Issue: Issue 171

Professional content appears courtesy of Vinfolio

Average rating: 92, based on 1 reviews

Collector Data For This Wine

6 bottles owned by 4 collectors.

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About This Producer

Located just south of Reims, Louis Roederer is one of the largest remaining independent Champagne houses in France. It has been owned by the Rouzaud family since it was founded in 1776, and is most famous for producing the premium champagne Cristal. Tsar Nicholas II nominated Louis Roederer as the official wine supplier to the Imperial Court of Russia, and thus it became known as the "Champagne of the Tsars," or "Champagne of the Stars." Today, Roederer continues the tradition of producing fabulous champagne using century old methods yielding spectacular results.

See other similar producers: Billecart-Salmon, Ployez-Jacquemart

Wine Varietal: Chardonnay

Arguably the best dry white wine grape out there, Chardonnay is grown all over the globe. In addition to being the backbone of fine white Burgundies, Chardonnay is also one of the three major grape varieties used in producing Champagne. Susceptible to a myriad of complications, Chardonnay berries are relatively small, thin-skinned, fragile, and oxidize easily. Chardonnay grapes can be sensitive to winemaking techniques and more difficult to handle from harvest to bottling than many other varieties. Some producers will use malolactic fermentation (where harsher malic acid is turned into softer lactic acid and carbon dioxide) to reduce crispness and acidity and add a creamy, buttery texture to wines. The "oaky" character of some Chardonnays comes from fermenting or aging which takes place in oak barrels. Once barrel-aged, Chardonnay may take on notes of vanilla or toast. While Chardonnay is produced worldwide, the best can be found in France, the United States, Argentina, Chile, Australia, Italy, New Zealand, and South Africa. Typical descriptors for Chardonnay include mineral, green apple, citrus, tropical fruits, vanilla, butter and smokiness.

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