2009 Louis Roederer Vintage Brut

Year: 2009
Appellation: Champagne
Country: France
Wine Spectator: 92
Vinous Media: 92
James Suckling: 94
Wine Enthusiast: 94
Sparkling Wine
Alcohol by Volume: 12.0%
Price :

"This elegant Champagne is bright, with well-cut acidity married to a fine and creamy mousse and flavors of currant, toast, smoke-tinged mineral, white cherry and mandarin orange peel, followed by a fresh, lingering finish. Drink now through 2027. 226 cases imported.–AN " (WS)

"The 2009 Brut Vintage is a rich, racy wine. Dried apricot, pear, spice, smoke and anise notes give the 2009 its overt, voluptuous personality. Creamy and ample on the palate, the 2009 Brut Vintage captures all of the radiance and intensity of this ripe vintage. This is an especially succulent style, but it all works nicely. It's not exactly a mini-Cristal, but it will give readers a glimpse into what makes these Champagnes so compelling, at a fraction of the price." (VM)

"A set of more north-facing vineyards here deliver a more restrained, mineral and compact pinot noir. Nevertheless, the nose has terrific ripe-fruit expression (a warmer vintage), and the oak fermentation (30%) works well to wrap the exuberant fruit into the mix of more mineral characters. The palate has plenty of lemon and grapefruit citrus, lemon zest and honey. This has done no malolactic and really delivers on the finish. Wonderfully clean, balanced and layered. Drinking well now but age through to 2025 with confidence for a more savory style. " (JS)

"This rich wine is full of ripe white and citrus fruits that combine easily with the tangy, tight texture that comes from the dominance of Pinot Noir in the blend. It is still young, the sort of wine that needs to age to bring out its full potential. Drink this very fine vintage from 2018." (WE)

Winery Notes:
Fascinated by the diversity of aromas expressed by the Pinot Noir variety in Champagne, Louis Roederer decided to base its Vintage Brut on the structure and power of Reims Mountain Pinot Noirs. These north-easterly facing vineyards take longer to ripen, producing wines that can sometimes be rough and confined at the start of the maturing process. However, their personality develops remarkably, becoming more intense over time when matured in wood. In 1850, Roederer decided to buy over 15 hectares in the Verzenay grand cru in order to have better control over how the grapes in this cuvée were used.

Thirty percent of the wine is matured in oak casks with weekly batonnage. There is no malolactic fermentation. Vintage Brut is matured for at least four years in the cellars and rested for six months after disgorgement to finish it perfectly.