Louis Roederer : Cristal Vinothèque 2004

Characteristics and tasting tips for the Cristal Vinothèque 2004 by Louis Roederer

Tasting

Appearance

The wine displays a deep yellow hue with intense golden highlights. The effervescence reveals a steady stream of fine, tight, rapid bubbles, creating a delicate and persistent movement in the glass.

Nose

The bouquet reveals remarkable aromatic complexity. On opening, white flower notes intertwine with aromas of wheat and candied citrus, particularly candied lemon, accompanied by a characteristic chalky freshness. After aeration, the nose evolves toward toasted croissant and baked apple nuances, enriched by smoky mineral touches and a subtle salinity reminiscent of oyster shells. The overall impression conveys a striking youthfulness despite two decades of maturation.

Palate

On the palate, the champagne stands out for its refined yet substantial texture. The bubbles, soft and silky, create a delicate tactile sensation. The mid-palate reveals remarkable concentration, balanced by a timeless chalky freshness. The structure presents a medium to full body, elegant and linear, with a texture that gradually evolves toward a creamy richness. The long, persistent finish expresses chalky and saline notes accompanied by a slight bitterness that lends a captivating umami dimension. The aromatic persistence extends over 60 to 90 seconds.

Food and wine pairing

The Cristal Vinothèque 2004 pairs beautifully with refined gastronomic preparations. It is an ideal companion to turbot or sole meunière with cream, highlighting its minerality and subtle richness. Breton lobster in champagne sauce also makes a remarkable pairing. Aged cheeses such as mature Comté, scallop carpaccio, or sweetbreads and Bresse poultry will sublimate the complexity and depth of this exceptional champagne.

Serving and storage

The Cristal Vinothèque 2004 is best enjoyed at a temperature between 8 and 10°C to fully reveal its aromatic palette and complex structure.

An iconic champagne elevated by twenty years of patience

The estate

Founded in 1776 in Reims, Louis Roederer remains one of the rare family-owned and independent Champagne houses. Now led by Frédéric Rouzaud, representing the seventh generation at the helm, the house owns a vineyard of approximately 250 hectares spread across 420 plots in the three major Champagne production areas. Louis Roederer stands out for its pioneering commitment to organic and biodynamic viticulture, with over 135 hectares certified organic, making it the largest certified estate in the region. The House embodies Champagne excellence through cuvées crafted with absolute precision, including the prestigious Cristal, created in 1876 for Tsar Alexander II.

The vineyard

The Cristal Vinothèque 2004 comes from a rigorous selection of 45 plots among the finest in the Louis Roederer estate in Champagne. The Pinot Noir is sourced exclusively from the Grands Crus of the Montagne de Reims, notably Verzenay, Verzy, Beaumont-sur-Vesle and Aÿ, where vines over twenty years old are rooted in the chalky hillside soils. The Chardonnay comes from the Grands Crus of the Côte des Blancs, particularly Avize, Mesnil-sur-Oger and Cramant, where the limestone terroirs impart minerality and aromatic precision. The plots are situated at mid-slope, benefiting from optimal exposure and natural drainage that promote exceptional grape ripeness.

The vintage

The 2004 vintage in Champagne is characterized by a remarkable balance between ripeness and freshness. After a mild winter, the growing cycle experienced cool and consistent temperatures, accompanied by a rainfall deficit of approximately 30% despite a particularly rainy and cool August. September fortunately brought dry and sunny conditions, allowing the grapes to achieve spectacular ripeness while retaining the essential natural acidity. The harvest took place from September 20 to October 13, 2004, producing grapes of ideal concentration and structure for extended aging.

Winemaking and aging

The Cristal Vinothèque 2004 benefited from an exceptional aging protocol in three phases spanning twenty years. The first phase, known as sur lattes, lasted nine years in horizontal position in the chalky cellars of Reims, allowing prolonged contact with the lees. The second phase, sur pointe, extended over five years during which the bottles, positioned upside down, were systematically repositioned according to the innovative dynamic aging method developed by the House. This unique technique requires quarterly manual rotation to optimize sediment distribution. After disgorgement in 2019, the champagne rested for an additional six years under cork. 21% of the wine was fermented in oak barrels, adding complexity and depth without overpowering the characteristic mineral expression. The dosage was precisely calibrated at 8 grams per liter, a reduction of 1 to 2 grams compared to the classic Cristal, allowing greater expression of the maturity and intensity of this cuvée while preserving its characteristic balance. No malolactic fermentation was carried out, thus preserving the natural freshness and vibrant acidity essential to the champagne's structure.

Grape varieties

Pinot Noir (approximately 60%)
Chardonnay (approximately 40%)