This yr marks the fiftieth birthday of Cristal Rosé, Champagne Louis Roederer’s rarest wine. Sophie Thorpe caught up with CEO Frédéric Rouzaud and Chef de Cave Jean-Baptiste Lécaillon about this very particular status cuvée and tastes via 5 many years of the wine
Wine journalists are jaded folks – spoilt by too many spectacular tastings, lunches and dinners. However when Champagne Louis Roederer invitations you to an occasion celebrating 50 years of Cristal Rosé, few refuse. Cristal Rosé is, as Chef de Cave Jean-Baptiste Lécaillon advised us, nonetheless “a hidden gem” and the rarest cuvée Roederer produces. It’s not typically proven, and even guests to the property don’t get to style the wine.
Whereas Cristal – Champagne’s first status cuvée – was created in 1876, its pink sibling was born virtually a century later. It was Jean-Claude Rouzaud, present CEO Frédéric Rouzaud’s father, who created the wine, aged 32. He had been managing the corporate’s vineyards and took over the winemaking in 1974.
With 240 hectares of their very own vines, the vineyards are on the coronary heart of Champagne Louis Roederer
“His nice imaginative and prescient was to place the vines again within the centre of the artistic course of,” explains seventh-generation Frédéric Rouzaud. For Roederer, website and farming have lengthy been key to what they do (lengthy working each as a grower and négociant), however Jean-Claude’s transfer from winery to cellar pushed this additional, permitting for – as Lécaillon put it – “a artistic and fixed dialogue between the winery and cellar”.
The identical yr that he began main the cellar staff, Jean-Claude determined to make a rosé model of Cristal. Nearly all rosé Champagne was – and is – made by mixing a nonetheless purple wine in with the bottom white wines. Jean-Claude, nonetheless, needed to make use of co-fermentation to maintain the wine within the model of Cristal, a choice that Lécaillon says was key, making the wine extra ethereal, exact and “Pinot-y”, with a juicier texture.
The wine was constructed round parcels of Pinot Noir within the Bonottes space of Aÿ, which Lécaillon describes because the “Musigny” of Champagne. In his thoughts, the Pinot Noir from these plots gives a “particular tannic complexity” – tannins which might be extra saline, built-in and fragrant; the Pinot Noir right here is, he says, “effortlessly good” and the guts of Cristal Rosé. These three vineyards (Bonotte Pierre Robert, Gargeotte and Côte du Moulin) had been used for Cristal for the reason that 1870s, and extra lately grew to become the supply for Pinot Noir materials for his or her vine nursery – with 150 totally different massal alternatives taken from the plots – lengthy recognised for his or her high quality.
The three unique Pinot Noir plots at the moment are being replanted and – whereas the vines mature – one other website in Aÿ, La Villers, a mid-slope parcel at larger altitude, is presently getting used within the mix. It’s set to kind a part of the wine long-term, its cooler place considered of specific profit with local weather change. Complementing the 55% Pinot Noir is Chardonnay from two websites – Pierre Vaudon in Avize (bringing extra energy and richness) and Montmartin in Le Mesnil (lending size, salinity and a chalky minerality).
Maps of two of the parcels used for Cristal Rosé: La Villers in Aÿ (left) and Pierre Vaudon in Avize (proper)
The primary two vintages (1974 and 1975) have been extra experimental, as Jean-Claude figured the wine and magnificence out, however the third try in 1976 produced one thing particular – with ample phenolic ripeness to provide a rosé really worthy of the Cristal identify. Even now, 48 years later, that wine is singing – combining savoury rye and brown miso notes with pear tarte tatin and an earthy energy. Whereas it had a flurry of three vintages at the beginning of its life, simply 25 vintages of Cristal Rosé have been produced thus far. The wine wants a yr the place not solely the standard of fruit is excellent, however the Pinot Noir and Chardonnay ripen on the similar time – permitting for his or her co-fermentation – one thing that’s comparatively uncommon.
Solely made with vines which might be minimal 20 years outdated, yields are low for Champagne (at 35-40hl/ha). The Pinot Noir is destemmed, crushed and left to macerate. Earlier vintages noticed this occur over two to 4 days and at hotter temperatures, however the winemaking has advanced through the years, with a pivotal shift from the 2008 classic. From 2008. Lécaillon began chilling the Pinot Noir right down to -4̊C in a single day, previous to de-stemming and crushing the fruit – one thing which he believes avoids extracting any inexperienced character.
The should is then left to cold-soak for between seven and 10 days, with no punch-downs or pump-overs – a real “infusion” (to keep away from any microbial spoilage, they cowl it with dry ice for the primary 4 days, then use nitrogen). The should isn’t chilled throughout this time, and the temperature step by step rises to a most 8-9̊C. Transferring to a cold-soak was impressed by an accident. Within the heat 1989 classic, Lécaillon’s first yr at Roederer, they didn’t have a cooling system within the cellar, and the Pinot Noir was left in a reefer – present process an inadvertent cold-soak. The ensuing wine was so good that it impressed Lécaillon.
Simply because the fermentation begins, the should is racked off and blended with the Chardonnay which has been whole-bunch pressed pneumatically (Lécaillon argues the grape’s reductive nature wants slightly pores and skin contact to keep away from being overly thiol-driven and Sauvignon-esque). Round 20% of the bottom wine sees oak. After secondary fermentation (underneath crown cap, one thing with Lécaillon argues helps protect precision and terroir versus cork), the wine spends eight years on its lees, creating immense complexity.
“Since 1974, it has been our laboratory of farming, of winemaking,” says Jean-Baptise Lécaillon of the wine. Cristal Rosé was in actual fact the Home’s first cuvée to be farmed biodynamically, and the primary biodynamic status cuvée in Champagne, from the 2007 classic. He explains that he’s in search of phenolic ripeness, built-in with the salinity of Champagne, seamlessly combining the tannins and acidity; a wine complemented – however not dominated – by bubbles of salt.
The wine is undeniably exceptional. Tasting via a variety of vintages from 1976 to the current day, all in magnum (discover full tasting notes under), the vibrancy, purity and moreish, saline, minerality of those wines left me speechless. Their capacity to age is easy, with the 1989, for instance, nonetheless tasting extremely youthful. Speaking about Cristal Rosé’s evolution, Lécaillon explains that he finds the primary decade is all about fruit, however then the wines return to their website and soil, changing into wines of place. Dialog strays into climate Champagne at this time, with world warming, can nonetheless make wines that can age as fantastically.
Cristal Rosé was the primary of Roederer’s wines to be farmed biodynamically
“Champagne isn’t just about acid; it’s about freshness,” says Lécaillon. He factors to the 1976 and 1989 vintages – each extremely sizzling years, with the fruit picked at virtually 12% potential alcohol and modest acidity ranges – and but the wines are stuffed with freshness. Again then, producers have been on vacation all through August, and the fruit was picked in September (1st for the 1976 and from 5th for the 1989), however with such circumstances at this time they’d have harvested in mid-August. It’s maybe, he suggests, a lesson that the area is overreacting to heat circumstances – with too many producers chasing acidity, quite than phenolic ripeness. For the skins are, he argues, the important thing to this sense of freshness, the dry extract that enables the wine to age.
The Home has launched a Cristal Rosé Vinothèque, or late launch. So far, there have solely been a handful of vintages – the 1995, 1996, 1999 and 2002. The maturation for this wine isn’t set and varies based on the classic, usually spending longer on its lees, each sur latte (mendacity down) and sur pointe (the other way up), the thought being to construct umami complexity within the wine. The sur pointe ageing is uncommon, one thing Lécaillon favours for its extra reductive nature, retaining the wine aromatically recent (the wine remains to be riddled 4 occasions a yr in the identical place, to agitate the lees and take up any oxygen). Typically these releases are supplied round 15-17 years after the classic. The dosage is commonly decrease than the unique bottling, with the longer lees ageing lending stability with out a larger sugar addition. Tasting the 2002 Vinothèque (a wine that feels childish), Lécaillon says: “Is it higher? I don’t know, however it’s one other expression.”
I’ve written earlier than about Lécaillon’s tireless method to wine-growing – consistently trying to study and evolve, and the week after our dive into Cristal Rosé he was flying to Japan to go to the Fukuoka farm (based by Masanobu Fukuoka, the creator of The One-Straw Revolution and a pioneer of permaculture or “pure” farming). His battle in opposition to the “banalisation” of style continues, as he seems to be for ever-more methods to complement the world of Louis Roederer. If the following 50 years of Cristal Rosé is almost pretty much as good as the primary, we’ve all received lots to sit up for.
5 many years of Cristal Rosé: the tasting
2013 Cristal Rosé: A phenomenal, late-ripening rising season that offered the final October harvest thus far. A wine Chef de Cave Jean-Baptise Lécaillon describes as having “everlasting youth” – one thing that’s laborious to disagree with after tasting the wine. This can be a child, the nostril attractive with delicate floral aromas and vivid citrus, not giving an excessive amount of away. The palate is lengthy and saline, tightly wound, however bursting with vivid fruit on the mouthwatering end, combining lush redcurrant and lemon. Attractive. Dosage 7g/l, tasted from magnum.
2012 Cristal Rosé: Lécaillon notes how 2012 was seen as an “straightforward” classic on launch, riper and richer with slightly extra Pinot Noir within the mix, however is now coming into its second life, with reductive, chalky notes that convey it again to its soils. The wine is fantastically earthy and drastically totally different to the 2013, with energy and depth. It’s very savoury, a wine that’s all about breadth and construction, with wild strawberry and raspberry notes mingling alongside a sea-spray freshness, driving on to a protracted, mineral end. Dosage 8g/l, tasted from magnum.
2008 Cristal Rosé: This was the primary totally natural classic for all the Roederer property, and marks the beginning of a brand new period for Cristal Rosé with its cool “infusion” method for the Pinot Noir. Paired with the 1995 classic, the 2 wines are home windows into two fully totally different worlds of Cristal. With the copper tone of a sundown, it’s a wine of muscle. It’s virtually haughty, with size, energy and class – exhibiting off its flawless construction, with a zesty citrus drive complementing its austerity. The end is lengthy and saline. It is going to be unimaginable to style this in 20 years’ time. Dosage 8g/l, tasted from magnum.
1995 Cristal Rosé: This classic was one of many final to see the Pinot Noir soaked at 20-24̊C. It’s, in Lécaillon’s thoughts, the “similar terroir, however a unique story” versus extra fashionable iterations of the wine. The wine glows golden within the glass – the color of the solar simply because it breaks the horizon. It’s extremely open, the aromatics consistently shifting to disclose new layers. There’s a contact of mushroom or truffle, however with layers of wealthy, virtually tropical, fruit behind – suppose peach, mango, peach tea and the chunk of pomegranate, with caramel sweetness, however nonetheless a saline twist to the end. A wine of weight and depth. Dosage 12g/l, tasted from magnum.
1989 Cristal Rosé: This was a really heat classic, harvested from 5th September, and the wine technically doesn’t have excessive acidity – but is a wine of spectacular freshness. Grilled hazelnuts edge a nostril of candied orange peel and pomegranate, and a espresso be aware that emerges with air. There’s a liveliness to the palate right here, even over three many years on, with a stunning freshness and creaminess to the mousse. The fruit on the palate is lush, with beneficiant mouth-watering peach and a taut, mineral spine. It’s superb how younger this tastes nonetheless. Dosage 12g/l, tasted from magnum.
1976 Cristal Rosé: Regardless of coming from one other heat classic (with a highly regarded, dry August – and harvested from 1st September), Jean-Baptiste Lécaillon notes the freshness on the 1976 classic, and the way it appears to have by no means develop into too advanced. It’s rather more savoury than the 1976, with rye bread and brown miso sitting alongside caramelised pears, tarte tatin and a touch of Oloroso Sherry. The palate is a rush of wonderful bubbles, recent and with a citrus chunk however a savoury framework behind. A exceptional wine. Dosage 10g/l, tasted from magnum.
2002 Cristal Rosé Vinothèque: This was disgorged in 2019, spending 11 years on lees sur latte, after which one other 5 sur pointe, adopted by a further 4 years’ post-disgorgement ageing previous to launch. This wine is so tightly coiled, a wine not but revealing all the pieces it has to supply – though you possibly can see the unimaginable construction. It’s so vibrant, with vitality and a lushness because it drives towards a seemingly endless end. It’s beautiful, layered with mandarin, grapefruit pith, chalky minerality and smoked salt, lingering on the mushy, saline tail of the mouthwatering end. Dosage 8g/l, tasted from magnum.
The releases of Cristal Rosé thus far: 1974, 1975, 1976, 1978, 1981, 1982, 1983, 1985, 1988, 1989, 1990, 1995, 1996, 1999, 2000, 2002, 2004, 2005, 2006, 2007, 2008, 2009, 2012, 2013 and 2014
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– Written by Sophie Thorpe
