Louis Roederer Vintage Rose is a unique and rare Champagne of exceptional style thanks to the very particular way in which it is made. Indeed, Louis Roederer is one of the few Houses that still use maceration on skins, a delicate method by which Pinot Noir grapes are left to macerate on the press for several hours to extract more fruit and colour. Skin maceration requires highly concentrated and aromatic grapes that only grow on the very old vines of Cumieres and only in exceptional vintages. The blend is 62% Pinot noir and 38% Chardonnay with 15% of the wine vinified in oak tuns without malolactic fermentation. To produce its ros champagnes, Louis Roederer uses the saigne (skin contact) process after cold pellicular maceration that lasts from 5 to 8 days in the liquid phase. The Ros 2011 cuve is aged for 4 years on lees and is left for an additional and minimum period of 6 months after disgorging to attain optimum maturity. The dosage is 9 g/l. Tasting notes: Delicate pink colour with slightly blue glints. Lively stream of fine bubbles. The pure, precise bouquet mingles sweet flowers (honeysuckle and lily), slightly acid red fruits (redcurrant, wild strawberry) and citrus zest (mandarin). Warm, deeply reassuring and inviting notes then appear with a smokiness and ripeness typical of Louis Roederer. Precision and purity are echoed on the palate with a crunchy, mature attack of Pinot noir from the south-facing Cumires slopes, escorted by the almost acid freshness of the Chardonnays from the north-facing Chouilly slopes. After aerating for a few moments, the mid-palate comes together in a unique, rounded whole. The flavours of ripe, juicy fruit blend in a texture that is both smooth and fresh, free from heaviness. A sensation of finesse and elegance in the long finish.

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