Roederer Collection NV 37.5cl
37.5cl
/
12.5% Vol
An exceptionally approachable champagne. Made up of 54% of the 2019 harvest, this brut opens with notes of white fruit, citrus zest and acacia blossom, which are followed by a light touch of roasted hazelnuts, the hallmark of the Chardonnay. It is a full, complex wine that is both rich and powerful, whilst remaining a great classic.
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Roederer Collection NV 37.5cl
€32.50
Ex Tax: €26.42
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Product Details
Tasting Notes from Celtic Whiskey Shop and Wines on the Green
Nose
Deep, broad bouquet of ripe fruit, wild peaches and william pears come to mind, combined with citrus; lemons and blood oranges. The iodised and smoky notes, associated with the autolysis and the ageing in wood, add aromatic freshness. Then come notes of chalk and a hint of reduction, suggesting that the wine will be concentrated and powerful.
Tasting Notes from the Producer
Flavour
The delicious opening shows a rich and robust texture. Very juicy and concentrated sensations in the mouth, like biting into a ripe fruit. It's caressingly soft, coating the palate but is then immediately lightened by the delicate bubbles. The length is created by a lovely backbone of chalky freshness. The wine is both delectably rich, with a slightly roasted character, and super fresh thanks to a salivating finish.
Fact Sheet
Fluid
37.5cl
Grape Variety
Chardonnay 41%, Pinot Meunier 26%, Pinot Noir 33%
Alcohol %
12.5%
Country
France
Producer
Louis Roederer
FAQs
Dark chocolate pairs best with wines that have the structural intensity to match its bitter cocoa and tannin character without being overwhelmed. Fortified wines are the strongest match: aged Tawny Port with its dried fig, rancio, and roasted nut character is the classic pairing. Banyuls from the Roussillon, a naturally sweet Grenache based wine, is the benchmark French equivalent. A full bodied, fruit forward red such as Zinfandel or Amarone can also work, where the ripe dark fruit and spice complement the chocolate.
Many wines use animal derived fining agents during production to clarify and stabilise the liquid before bottling. Common fining agents include isinglass (derived from fish swim bladders), gelatine (bovine or porcine), casein (milk protein), and egg whites (albumin). These are added to bind suspended particles and removed before bottling, but trace quantities may remain. Vegan wines use alternatives including bentonite clay, activated carbon, or pea protein. Checking the Barnivore database or looking for a vegan certification on the label is the most reliable approach.
Customer Reviews
Customer Reviews
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