Louis Roederer Cristal

Louis Roederer Cristal
4.77/5.00 from 525 reviews from our customers
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Louis Roederer Cristal
Non-certified biodynamic
Champagne Gran Reserva.

Available vintages of Louis Roederer Cristal

  • Louis Roederer Cristal 2007
    174,95 IVA inc.

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  • Louis Roederer Cristal 2007
    174,95 IVA inc.
    Units
    Buy

Characteristics of Louis Roederer Cristal

Louis Roderer Cristal is a champagne which Louis Roderer created only in certain years- years when the grapes are excellent and perfectly ripened.

Louis Roderer Cristal is the most famous champagne by Louis Roderer. It was first developed in 1876 under the order of Tsar Alexander II, who asked that it be reserved for the best vintage. Louis Roderer Cristal is a blend of Chardonnay and Pinot Noir varieties, vinified in oak barrels with a weekly movement and five years of maturing in the cellar. Once done disgorging rests for 8 months before going to market. A cool champagne, lots of character. A symbol of luxury and prestige presented in a glass bottle with a flat bottom.

Alcohol: 12.0%
Serve at 10ºC
Pairing
Aperitif, Blue fish, Oysters, Caviar, Baked white fish, Raw seafood, Can be served with any dish

Ratings

  • Decántalo 96
  • Parker 93
  • Winespectator 94
  • Decántalo 96
  • Parker 97
  • Decántalo 95

Ratings for the vintages from the D.O. Champagne

2007 Very good
2006 Very good
2005 Very good
2004 Very good
2003 Good
2001 Good
2000 Very good
1999 Very good
1998 Good
1995 Good

Reviews

D.O. Champagne

Winery Louis Roederer

The Champagne is the northernmost and one of the most important wine regions of France, since it produces the sparkling wine of the same name (white or pink), prepared by the traditional method in the region.
This village is situated about 200 km from Paris, are 34,000 hectares, of whom 31,000 are cultivated. Its wines must meet established conditions to qualify for appellation of origin, such as: grapes come from the varieties Pinot noir, pinot meunier and chardonnay make his second fermentation (using the Methode Champenoise), ie the foam has that occur within the same bottle in the second fermentation.

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