Roederer Rose Vintage 2011
A salmon pink colour with golden tints, produces a persistent stream of delicate bubbles. It has an intense fruitiness with a blend of red fruits (Morello cherry), blood oranges, and peach, with slightly candied notes. Nuances of pastries emerge with some delicate autolysis. The attack is round and fruity, marked by grapefruit and citrus zest. Its full body and density are sustained by the almost limestone freshness: the freshness and texture blend to give the wine its persistence.
Seven percent of the wine is vinified in oak tuns, without malolactic fermentation. To produce its rosé champagnes, Louis Roederer uses the saignée (skin contact) process after cold pellicular maceration that lasts from five to eight days in the liquid phase. The Rosé 2009 cuvée is aged for four years on lees and is left for an additional and minimum period of six months after disgorging to attain optimal maturity