Louis Roederer Cristal is as iconic as it is brilliant. The 2014 possesses a dynamic effervescence with a continuous stream of fine bubbles along with an intense, fragrant bouquet of great purity. Concentrated and candied citrus fruit mingle delicately with notes of grain and lightly roasted almonds. The lovely sensation of big ripe fruit is balanced and lifted by energetic fresh tangy overtones. Fruity palate with a silky texture, complemented by soft bubbles that are perfectly integrated and deliciously elegant. The purity and perfection of the ripe yellow fruit melts into the intense chalky freshness, typical of Cristal, that is both powdery and saline. Dense, juicy, concentrated and long on the mid-palate, thanks to the spicy and sappy structure resulting from partial ageing in large oak vats. The finish builds to a crescendo, revealing a rich grainy and velvety texture that is wrapped in a long, saline and superbly elegant finish.
Cristal was created in 1876 at the request of Tsar Alexander II. It is produced in the best years when the grapes have reached ultimate maturity and is a blend of grapes sourced from Grands Cru vineyards located in the Montagne de Reims, the Vallée de la Marne and the Côte des Blancs. The wine is aged for 5 years in the cellars and left for a minimum of 8 months after disgorging to attain the perfect maturity. The dosage is 8-10 g/l.
Champagne Louis Roederer was founded in 1776 and has been owned by the same family since 1819. It is one of the few privately owned Champagne houses left and is free from interference from multinational companies and hedge funds that are more interested in the bottom line that the quality of the Champagne. The house has substantial vineyard holdings (240 hectares) which helps control quality, consistency and price as there is less reliance on buying grapes from growers on the open market. 90% of the vineyards are classed as either Grand or Premier Cru and come from superb sites in the Montage de Reims, Vallee de la Marne and Cote des Blancs. Farming is increasingly being done biodynamically.
