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N.V. Louis Roederer Brut Collection 242

Not Currently In Auction

Latest Sale Price

December 10, 2023 - $61

Estimate

RATINGS

94James Suckling

Aromas of cooked apple, bread dough and lemon tart follow through to a full body with round, delicious fruit and a rich, flavorful finish...with lovely, compressed bubbles. New energy and freshness. Medium-to full-bodied with layers of fruit and vivid intensity.

93+ The Wine Advocate

...very impressive indeed, wafting from the glass with notes of pear, peach, ripe citrus fruit, toasted almonds, fresh pastry and white flowers. Medium to full-bodied, pillowy and textural, it's concentrated and layered, with lively acids, an enlivening pinpoint mousse and a long, sapid finish.

93John Gilman

... a beautifully refined bouquet of apple, white peach, patissière, a complex base of chalky soil tones, a touch of fresh almond, dried flowers and a delicate framing of vanillin oak...bright, full-bodied and sports superb mid-palate depth, bright, zesty acids, utterly refined mousse and outstanding length and grip on the superbly balanced and complex finish. This is truly stunning non-vintage Brut!

92Wine Spectator

A bright, harmonious Champagne, layering well-cut acidity and a chalky underpinning with flavors of white cherry, crunchy pineapple, green almond and beeswax. The finely detailed mousse carries hints of saffron and spring blossom on the lingering finish.

92Vinous / IWC

...lovely richness and resonance, with plenty of yellow orchard fruit and floral character.

16.5Jancis Robinson

Baked apple, rich dairy scent – like strong Parmesan – and light autolysis. Modern, polished and crunchy, with a very savoury finish.

REGION

France, Champagne

Champagne is a small, beautiful wine growing region northeast of Paris whose famous name is misused a million times a day. As wine enthusiasts and all French people are well aware, only sparkling wines produced in Champagne from grapes grown in Champagne can be called Champagne. Sparkling wines produced anywhere else, including in other parts of France, must be called something besides Champagne. Champagne producers are justifiably protective of their wines and the prestige associated with true Champagne. Though the region was growing grapes and making wines in ancient times, it began specializing in sparkling wine in the 17th century, when a Benedictine monk named Dom Pierre Pérignon formulated a set guidelines to improve the quality of the local sparkling wines. Despite legends to the contrary, Dom Pérignon did not “invent” sparkling wine, but his rules about aggressive pruning, small yields and multiple pressings of the grapes were widely adopted, and by the 18th and 19th centuries Champagne had become the wine of choice in fashionable courts and palaces throughout Europe. Today there are 75,000 acres of vineyards in Champagne growing Pinot Noir, Chardonnay and Pinot Meunier. Champagne’s official appellation system classifies villages as Grand Cru or Premier Cru, though there are also many excellent Champagnes that simply carry the regional appellation. Along with well-known international Champagne houses there are numerous so-called “producer Champagnes,” meaning wines made by families who, usually for several or more generations, have worked their own vineyards and produced Champagne only from their own grapes.