About the producer: Louis Roederer
Louis Roederer is one of the few great Champagne houses still in family ownership. Famous for the prestigious ‘Cristal’ created especially for Czar Alexander II, Louis Roederer’s main focus has always been on quality and individuality. View our range.
They produce 75% of their own fruit, a key quality control in champagne and the other 25% is bought from growers who share their philosophy and standards. Less than 50 growers, who have a long relationship with the Champagne house, are selected by Roederer and must share the same approach to sustainability.
The Domaine hasn’t grown much in the last century. Only 8ha were bought in recent years from one grower who they have a long relationship with. Even though demand is rising, Roederer prefer not to increase their production at the cost of quality. As a dramatic example of this, even though 2010 was for many a great vintage in Champagne, no Cristal was produced as some grapes didn’t reach the quality expected. The estate is mainly famous for its Brut Premier, Vintage Rosé and Cristal Cuvée.
Louis Roederer Vineyards…
They own 240ha of vines in Grand and premier sites cru along the Vallee de la Marne, the Montagne de Reims and the Cote des Blancs. No less than 600 pickers are required every year complete the harvest by hand. Harvest takes place when the grape is at optimum ripeness, which isn’t easy in the Champagne climate. Grapes have to be transferred in a short amount of time to avoid oxidation so the estate owns several presses in the area, with grapes reaching the press house in just 20 minutes.
Louis Roederer have two wineries on site, one for vintage and one for non vintage. Their wines are mainly fermented in stainless steel but they do use oak vats for grapes sourced in Verzenay in the Montagne de Reims. The climate being cooler, the oak vats help the micro oxygenation of the wine and soften the texture.
Following the 5 weeks of riddling to bring the sediments at the bottle neck, the disgorgement can take place. This is a necessary operation that freezes the sediment in order to remove it and makes the wine very fragile. Roederer always age their Champagne for an extra 6 months before release.
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