Louis Roederer : Cristal Vinothèque Rosé 2004

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

Tasting
Appearance

The wine displays a pale salmon hue with orange and coppery nuances. Fine bubbles rise in a persistent and steady stream, reflecting a delicate and refined effervescence.

Nose

The nose opens with concentrated red fruit aromas, notably raspberry liqueur, accompanied by ripe citrus notes evoking blood orange and zesty lemon. With aeration, the bouquet reveals increasing complexity: floral nuances of rose and peony mingle with mineral touches of damp chalk, fern, and subtle smoky and spicy notes. The aromatic youthfulness is surprising after two decades of aging.

Palate

The attack is round and concentrated, unveiling intense red fruit flavors. The texture quickly evolves toward an airy delicacy carried by ultra-fine effervescence. The mineral freshness derived from the chalky terroirs of Aÿ is expressed through a persistent salinity and a slight bitterness on the finish. The balance between fruit concentration and linear structure creates an impression of depth without heaviness. The wine gains in freshness and complexity as the tasting progresses.

Food and wine pairing

This exceptional rosé champagne pairs magnificently with seafood, particularly oysters whose salinity echoes the wine's minerality. It also pairs beautifully with shellfish, delicate fish preparations, and dishes inspired by Asian cuisine with umami notes. Served as an aperitif, it elegantly awakens the palate before a refined meal.

Serving and storage

The Cristal Vinothèque Rosé 2004 is best enjoyed at a temperature between 8 and 10°C. Disgorged in 2019, this champagne can be appreciated now and will continue to evolve favorably until around 2045.

An exceptional rosé champagne from Maison Louis Roederer

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 of the family, it owns 250 hectares of vines spread across 420 plots in the three main areas of Champagne. A pioneer in sustainable viticulture, Louis Roederer cultivates 135 hectares under certified organic farming and over 100 hectares in biodynamics, making it the largest organic estate in the region. The House stands out for its single-plot approach and its constant pursuit of excellence, embodied notably by its prestige cuvée Cristal, created in 1876 for Tsar Alexander II.

The vineyard

The Cristal Vinothèque Rosé 2004 comes from exceptional plots located in Champagne. The Pinot Noir is sourced exclusively from the historic terroirs of Aÿ, notably the Bonotte Pierre Robert, Gargeotte, and Côte du Moulin plots, which have supplied the grapes for Cristal Rosé since 1974. These vines benefit from chalky soils with little topsoil, giving the wine its characteristic minerality and integrated salinity. The Chardonnay comes from two Grand Cru plots located in Avize and Le Mesnil-sur-Oger, in the Côte des Blancs, contributing mineral precision and acid balance. The single-plot approach and sustainable viticultural practices yield grapes of exceptional phenolic ripeness.

The vintage

The 2004 vintage in Champagne is characterized by cool and consistent temperatures throughout the year, with no excessive heat. Rainfall decreased by approximately thirty percent compared to the regional average, promoting grape concentration. A cool and humid August was followed by a dry and sunny September, allowing optimal ripening. The harvest began on September 20 and continued until October 13, offering the opportunity to pick each plot at its ideal moment of ripeness. This vintage produced grapes with a remarkable balance between ripeness and freshness.

Winemaking and aging

The Cristal Vinothèque Rosé 2004 is crafted using a unique co-fermentation method. The Pinot Noir grapes undergo cold maceration for five to eight days before pressing. The resulting juice is then blended with freshly pressed Chardonnay. Approximately 20% of the blend ferments in French oak foudres, with the remainder in stainless steel tanks. Fermentation takes place under crown cap with indigenous yeasts. The wine then undergoes an exceptional twenty-year aging process: nine years on lees, five years in sur pointe position with regular repositioning of the bottles to keep the lees in suspension, followed by six additional years under cork after disgorgement. This dynamic sur pointe aging method, developed by Jean-Baptiste Lécaillon, preserves aromatic freshness while building remarkable complexity.

Grape varieties

Pinot Noir (56%)
Chardonnay (44%)