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Grape Varieties: pinot noir 70%, chardonnay 30%. Harvest: In short: 1999 is a ‘very good vintage’, rich, vinous and with good ageing potential, and Roederer’s style (non malolactic fermentation philosophy) performed very well in the specific conditions of 1999. The growing season was warm yielding grapes of high maturity and low acidity. The combination of quality and quantity evoked 1970 and 1982. Alcohol: p.v. 12%

Method: In the development of its rose Champagnes, Louis Roederer still uses the skin contact method leaving the pinot noir grapes to macerate in the wine press for several hours to extract the pigmenting substances from the must. To confer colour and style, Louis Roederer uses Pinot Noir from old vines in Cumieres which produce very ripe grapes of exceptional aromatic depth. The Brut Rose is aged for four years in the Louis Roederer Cellars followed by six months after disgorgement to ensure perfect maturity. The ‘liqueur de dosage’ is 11 to 12 grams per litre, and is prepared with the greatest care from a selected blend of 8 to 10 of the very best crus from the Louis Roederer vineyard, and then left to mature in oak casks.

Deepish pink with a suggestion of orange. Berry dominated (strawberries, redcurrants and cherries), opens up to subtle scents of elderflower stalks mixed with warmer, lusher notes of jam and gingerbread. The attack is generous and vinous, showing good freshness and an elegant structure, thanks to a sparing addition of dosage. Mouth-filling sensations of honeyed fruit are followed by more complex toasty, subtly spicy oak impressions. Service: Serve well chilled. A wine of great structure and vinosity, Louis Roederer Brut Rose 1999 is a perfect accompaniment to meals based on fish (particularly salmon) and meats such as lamb, veal, guinea-fowl or pheasant. To round off the meal, Brut Rose is an ideal accompaniment to creamy cheeses such as a ripe Chaource or a Brillat Savarin, or the sharpness of a soft fruit pudding such as Sabayon.


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