We had been on the road for quite some time searching for Northcote, a fabulous restaurant in the middle of nowhere, Blackburn, UK. Great sipping 'n snacking were high on our list for a lunch in the countryside. Starting with glasses of a nice, reasonably dry, refreshing bubble was fundamental. Voila, an old friend was pooped and we were happy!
golden color, very fine bubbles, extremely elegant mousse, aromas of very yeasty brioche, sweet lemon flower, spun sugar ... on the palate elegant foamy mousse, acacia, sweet lemon custard, and a long finish
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(NV Roederer Brut Premier) Purchased Autumn 2009, other than that I have no clue as to likely disgorgement date or base vintage. The wine itself though has a lovely character, quite youthful, still with a raw edge to the fruit. Certainly some evolution here on the palate, and there is plenty of backbone to this wine, but this still needs another 1-2 years before this is likely to show real harmony. A very promising showing though.
(NV Louis Roederer Champagne Brut Premier) Light yellow color with lots of large bubbles; yeasty, tart peach, baked apple nose; tasty, creamy mousse, tart peach, apple, peach cream palate with near medium acidity; medium finish
(NV Roederer Brut Premier) This is based on the 2005 vintage, with 20% reserve wines and 10 g/l dosage. The blend is two-thirds Pinot Noir and Meunier, one-third Chardonnay. Made from a mix of purchased fruit (which will have undergone malolactic fermentation) and estate-grown fruit (which will be non-malo), with 20% in wood for the first fermentation. The nose has soft and sherbetty fruit with a slightly smoky edge. The palate is fleshy, with a crisp acidity behind it, underneath a foamy, white fruit character. It has the fruity approachability of a wine from a warmer vintage, and at present it still seems very primary and simple at present though - a year or two for it to come together will probably work wonders.
(NV Louis Roederer Champagne Brut Premier) This is a great choice for those with Cristal taste, but without the fat wallet. The opulent house style carries through from top to bottom. Pale straw in color, this masculine wine entices the nose with rich vanilla, maple-syrup, caramel-apple, and ginger-ale notes. On the palate, it is full-bodied, with bold caramel and cream-soda notes, followed by sea spray and then crisp, delicious apple. The finish is clean and crisp. The Shifting Landscape of Champagne
(NV Roederer Brut Premier) Current release. Little showing on the nose here, other than some sulphur. But the palate has plenty to offer, as it has a rather seductive style, with a persistent and gently foaming mousse over a creamy midpalate. Flavours of white fruits. This is elegant, well composed and persistent. Very good potential.
(NV Roederer Brut Premier) Current release. Some sulphur still lingering here, but it is subtle and probably of no consequence. The wine itself, however, is rather reserved, reticent even. The palate is very precisely defined, very sharp, with deep character and flavour though. Firm and structured, with a slightly brutal composition although it is so young. It needs time in bottle to soften up. Nice vinosity to it which suggest it will be really, really good.
(NV Roederer Brut Premier) Current release, based on the 1999 vintage, with 20% reserve wines. A very fresh nose here, and a lovely, clean, freshly acidic impression on the palate. It has a firm composition, with a strong mousse. Like many non-vintage Champagnes of good quality this needs a year or two in the cellar.
(NV Roederer Brut Premier) From a magnum, purchased Summer 2003. Quite a rich golden-yellow and a moderate-sized bead. An expressive nose, full of white fruits with a nutty edge. Ripe, mouth-filling and creamy edge, Correct acidity and firm mousse.
(NV Roederer Brut Premier) The NV cuvée on the market at the time of tasting. A lemon golden wine, with clean fruit and quite subtle nutty nuances. Fresh and clean on the palate, with good, slightly nutty fruit. There's a creamy edge to the texture, good acidity and a soft, elegant mousse.
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