Tasting Notes: Soft, almost sweet, intense and deep bouquet of slightly tart yellow peach and red currant fruits.  Hints of spice, cocoa beans and smoke add to this generous, complex and gastronomic bouquet Broad, fruity and dense on the palate.  The concentrated, ripe red fruit is transformed into nectar… a sensation of sweet concentration which turns to velvet thanks to the silky smooth, almost sensual bubbles. The is followed by the energy of the limestone freshness and the delicate, smoky notes, typical of the Verzy millstone grit.  The wine lingers on the palate, it is gentle and luminescent. Winemaking: The blend is 71% Pinot Noir (Verzy) and 29% Chardonnay (Chouilly), with 25% of the wine vinified in oak tuns with weekly bâtonnage (stirring by hand); it has 20% malolactic fermentation. The Vintage cuvée is aged, on average, for four years in the Louis Roederer cellars and left for six months after disgorgement to attain optimal maturity. The dosage is 8g/l Vintage Information: A “weather waltz”, and one with clear, sharp contrasts.  The spring was sunny and dry and ended with a heatwave in June; summer was autumnal, cool and rainy; September was hot, sunny and very dry… weather we would usually associate with the month of August. The ‘key’ to the vintage lay in the soils as well as in the work carried out by the winegrowers.  The good drainage properties of the chalk on the lower-middle part of the hillside helped us greatly by allowing the excess water from the summer to drain away which limited any excess vigour in the vines. These factors were complemented by our increasingly eco-friendly viticultural practices which allow us to take our quest for grapes of perfect balance and maturity even further. Producer Information Fascinated by the diverse aromatic qualities of the Pinot Noir grapes in Champagne, Louis Roederer uses the structure and power of the Pinot Noir from the Montagne de Reims to create its Vintage. Exposed to the north-east, the grapes mature more slowly and produce wines that are sometimes tights and closed at the beginning of the ageing process, but their character intensifies and becomes more refined through ageing in wood over long periods. In 1850, Louis Roederer acquired 15 hectares in the Grand Cru vineyard of Verzy in order to master the cultivation of the grapes in this cuvée