The new release of Brut Premier is from the base year of 2012 and was disgorged in the spring of 2016, after spending three years aging on its fine lees. The wine is its customary blend of forty percent each of Chardonnay and Pinot Noir and twenty percent Pinot Meunier. The bouquet wafts from the glass in a complex and still youthful blend of apple, white peach, gentle leesiness, patissière, lovely soil tones and a smoky topnote. On the palate the wine is full-bodied, crisp and beautifully balanced, with excellent mid-palate depth, refined mousse, excellent focus and grip and a long, poised and complex finish. This will be even better with some bottle age and is a fine iteration of this consistently excellent cuvée. (Drink between 2017-2037)
Just the right amount of reduction here, holding lemon, white peach, wild cherries and more savory notes of spice and grilled nuts really fresh. The palate delivers punchy impact with impressive build and a nicely honed textural thread. Acidity, as ever, is paramount. Drink now.
An elegant Champagne in an aperitif style, with flavors of crushed blackberry, biscuit, spring blossom and Meyer lemon zest riding the finely detailed bead, underscored by a streak of salinity that emerges on the fresh finish. (AN)
Pale gold. Spice- and mineral-accented orchard and pit fruits on the intensely perfumed nose, with hints of toasty lees and brioche adding complexity. Sappy, penetrating and floral on the palate, offering juicy Meyer lemon, pear and melon flavors braced by a smoky mineral underpinning. Closes spicy and very long, leaving a sexy honeysuckle note behind. (JR)
The non-vintage blend from this producer is getting marginally drier with tight crisp fruit as well as delicious sliced apple flavors. With a touch of toastiness, this wine shows itself as having some attractive bottle age. It is ready to drink. (RV)
Roederer's NV Brut Premier is a classic and blends about 40% Pinot Noir (from Bouzy and Ambonnay), with 20-25% Meunier (whose share is declining in this blend) and Chardonnay. Two-thirds of the grapes come from estate vineyards, one-third is purchased. (Mind you that all the other Roederer cuvées are sourced exclusively form their own vineyards!) The newest release of the Premier is based on 75% 2009 and 25% reserve wines, which are, since 1996, single vintage wines aged in large oak casks between 6,000 and 10,000 liters. Jean-Baptiste Lécaillon holds 160 vats of reserve wines that are stored blank, so without lees, which otherwise would dominate the taste, says Lécaillon. 'I don't like the reductive yeast flavors. Instead I am searching for a slightly oxidative and oaky style in my reserve wine.' Lécaillon's youngest Premier did not undergo malolactic fermentation. The wine opens very bright, precise and refined, with toasty and white chocolate flavors. Absolutely delicate and elegant on the palate, this is a light, silky textured and remarkably finesse-full Champagne that is fresh on the palate, thanks to its structure and slightly oaky flavors. Excellent. (SR)
This is the only Roederer blend to include lots that have undergone malolactic conversion, enriching both the wine’s flavor and its heft. Widely available in 750-milliliter bottles, this feels brisk and zesty when poured from a magnum, a cool and juicy Champagne with some flinty smoke in the finish.
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