2014 was a year of sharp contrasts in the vineyards of Champagne. Spring was sunny and dry, ending with a heatwave in June. Summer was autumnal, cool and rainy; but September was hot, sunny and very dry – weather usually associated with August. The key to the vintage lay in the soils as well as the meticulous work carried out by the vineyard teams. The excellent drainage properties of the chalk soils allowed excess summer water to disperse quickly, thus limited excess vigour in the vines.
Whereas most other houses blend white and red base wines to make their rosé champagnes, Roederer has developed a unique technique whereby the Pinot Noir grapes (63% of the blend) infuse on their skins prior to pressing, in order to gently extract colour and flavour. The resulting juice is then blended with the Chardonnay componet (37%) for co-fermentation. 17% of the blend was subsequently matured in oak barrels, contributing richness, body and depth of flavour. Brilliant, pale salmon pink in colour with very fine bubbles, aromas are pure and fruity, recalling raspberries and red fruit tart combined with hints of roasted hazelnuts. The palate is rich and full but mineral and fine, with creamy, vivacious mouthfeel and a racy, refined finish.