Louis Roederer Brut Premier NV

£34.50

£38.00

Per Bottle
£44.50

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Description & Technical Information

Louis Roederer Brut Premier NV is a culmination of wine from eight different harvests, utilizing all three Champagne grape varieties from more than forty different plots. The percentage of Louis Roederer reserve wines (matured in oak casks for two to ten years) included in Brut Premier varies, but can be up to a third of the final blend. Brut Premier is matured for three years in the cellar and rested for six months after disgorgement to perfect maturity. As a consequence of its complex blend of eight different vintages, Brut Premier is the embodiment of the Louis Roederer style, merging all the fruitiness and freshness of youth with the vinosity of a fully mature wine.

Technical Information:
Vineyards: 100% Grand & Premier Cru
Grape Varieties: 40% Pinot Noir, 40% Chardonnay, 20% Pinot Meunier
Reserve Wine: 30%
Ageing: 3 years on the lees
Current base vintage: 2013
Disgorged: 2017
Dosage: 10 g/l

Tasting Note: Fine bubbles and a nose of fresh fruit and hawthorn. The inclusion of reserve wines gives it the complexity and roundness characteristic of Louis Roederer champagnes. Smooth, complex palate mingling flavours of apple and pear with blackberries, raspberries and cherries. This is a structured and elegantly mature wine, lively on the mouth with a smooth palate.

Louis Roederer Brut Premier NV comes in lightweight antique-coloured bottles that filter out nearly 100 percent of light.

Champagne Louis Roederer Overview

Expert Reviews

90 → 92/100

Essi Avellan MW

“Soft, subdued white fruit character with a classy charred toasty nose underneath. Lovely mineral touch. Zesty, seamlessly intertwined lean and compact palate of lovely acid line. Delicate and silky with the softest mousse. Always benefits from post-disgorgement ageing. The most elegant of the Grand Marque non-vintages. 10 year-old bottles can be stunning but already 1-2 years makes miracles. The 2012 based cuvée is beautifully creamy and lacey with ripe, plush fruitiness but comes with enough acidity. ”

17/20

Jancis Robinson MW

“There's a QR code on the back. If you have the app you can scan it and learn full details. Based on 2015 (they have just moved on from 2014).
A greenish tinge to deep straw colour. Some real depth on this nose with all the elements building on each other. Really is superior! Great harmony and nothing out of place. Incredibly persistent. Bravo!”

16.5/20

Jancis Robinson MW

“40% Pinot Noir, 40% Chardonnay, 20% Meunier. Partial malo, 10% of the wine aged in oak casks, based on 2013 vintage, reserve wine spends up to 10 years in large neutral French oak barrels. 3 years on lees. Dosage 9 g/l.
Pungent and fine – goes straight up the nose! Great balance and completeness. Not sweet but sweet-er. Good texture and unobjectionable. Not the tightest textured but lots of fun.”

17/20

Jancis Robinson MW

“Based on 2013. Disgorged early 2017. This cuvée is just starting out on the market now. Cool year with an October harvest, so a 150-day growing season. 2013 and the next two years were all glorious for Pinot Noir so there is lots of Pinot in this – 65%, of which 52% is Pinot Noir. 35% Chardonnay. Highest malo ever: 56%. Reserve wines constitute 25% (which is the norm). This includes 7% really old wines. Usually there are eight vintages, in this case back to 2004 maybe aged in old oak plus 18% from the year before in stainless steel. Their role is to add consistency. Typically, there will be 120 different batches of wine in Brut Premier.
Flirtatious and lively. Mouth-filling and satisfying. Dancing and lively. A very superior NV champagne.
Drink 2017-2024”

90/100

Essi Avellan MW

86/100

Antonio Galloni

“The NV Brut Premier is bold, powerful and intense. Hazelnut, smoke, dried pear, mint and savory herbs are all pushed forward. In this release, the Brut Premier is a bit brash and unpolished, with less of its typical finesse. Let's just say I was not surprised to scan the back label and learn that this release is based on the 2011 vintage. Even Roederer could not overcome the significant challenges presented by the 2011 vintage.”

92/100

Alison Napjus

“A vivacious Champagne, finely knit and elegant overall. This is creamy and satiny in texture, with layers of yellow plum, chalk, toast, glazed apricot and lemon curd. Offers a lingering, smoke- tinged finish. Drink now through 2020.”

92/100

Roger Voss

“This is a particularly good bottling of Brut Premier. Drawing on Roederer’s famed reserve wines, it has a touch of toast that adds a round character to well as fresh, vivid lemon and grapefruit flavors. Drink this delicious, rich wine now.”

91/100

Alison Napjus

“A smoky note of minerality complements the flavors of dried cherry and black currant, almond financier and gumdrop in this refined, creamy version. The delicate yet persistent acidity is well-integrated, leading to a mouthwatering finish. Drink now through 2018”

90/100

Antonio Galloni

“Roederer is one of my go-to champagne. It was a real pleasure to drink - not taste- a glass of the NV Brut Premier to start off this delicious lunch. The mushroom soup was perfect and a great match to the warm, nutty nuances of the Champagne. Sometimes simple is best, and that was certainly the case here.”

17/20

Jancis Robinson MW

“Nutty nose. Some great savour. Bone dry and serious. Though not concentrated enough for a very long life.”

94/100

Tyson Stelzer

“The true star of Roederer, and by far the cheapest, this is quintessential winter champagne. Three-fifths pinots, some old oak maturation and bottle aged for three years add honeyed richness, butterscotch, brioche and cinnamon, finessed with a cut of lemon.”

See All Reviews

Awards

News Articles

Louis Roederer: Something Old, Something New

August 12, 2019
A memorable evening at Louis Roederer earlier this year saw us taste the new vintage releases from 2013, preview Cristal 2012 and Cristal Rosé 2012, and sample the upcoming magnum launches from the Cristal Vinothèque programme. This one's not to be missed!
Jancis Robinson MW: Mystery wine: NV champagnes

July 16, 2019
A fascinating article detailing the often too difficult task of discerning information about a specific bottle of non-vintage champagne was recently published by Jancis Robinson MW on her website. She argues in favour of producers making information more available.
Jancis Robinson MW: NV champagnes tasted in London

July 11, 2019
Jancis Robinson MW has recently tasted and scored more than 60 non-vintage champagnes, having attended two great champagne events in the capital, Taste Champagne and New Wave Champagne. Here we provide a link to the full article on her website.
2018 Vins Clairs: A Vintage Summary

June 14, 2019
Earlier this year, we tasted a range of 2018 vins clairs with winemakers at fifteen different houses in Champagne. Thanks to exceptional weather throughout the year, some have been calling it 'the vintage of the century' and expectations are already sky-high. But just how much potential does 2018 have?
'Fighting for Freshness' with Jean-Baptiste Lécaillon

June 11, 2019
Jean-Baptiste Lécaillon recently presented a fascinating masterclass at 67 Pall Mall entitled 'Fighting for Freshness', in which he explained the challenges facing winemakers as they battle to cope with riper grapes and higher alcohol levels in a warming climate.
Louis Roederer: 2018 Vins Clairs Tasting

March 29, 2019
Not many are as excited as Jean-Baptiste Lécaillon about 2018s potential, a year he describes as having "the density of 2002 and the precision of 2008." During our visit, we also tasted the latest Cristal Vinothèque's and a mind-blowing pair of Cristal magnums.
Review: Louis Roederer Cristal Vertical Tasting

September 24, 2018
Last week's Louis Roederer Cristal Vertical Tasting compared every vintage of Cristal produced this century, from 2000-2009. Guests also tasted the two latest vintages of Cristal Rosé, and Cristal 2006 from both bottle and magnum. Read the full write-up here.
Louis Roederer: 2017 Vins Clairs and a Cristal Vinothèque Masterclass

May 1, 2018
Legendary Chef de Cave Jean-Baptiste Lécaillon took us on a remarkable tour of the 2017 vintage, sharing trials on organic and biodynamic farming. We also tasted a mesmerising range of champagnes, including Cristal Vinothèque 1995.
Review: Prestige Cuvée vs Vintage Champagne Tasting with Jancis Robinson MW

October 13, 2017
Our Prestige Cuvée vs Vintage Champagne tasting with Jancis Robinson MW at 67 Pall Mall on Wednesday evening was a roaring success. Read our review, see the results and browse the pictures.
Louis Roederer: The Old, The New & Everything in Between

September 28, 2017
Is there a better way to spend a Sunday evening than dinner with Jean-Baptiste Lécaillon at the Louis Roederer family mansion? We tasted new Cristal 2008 and the exclusive late-release Cristal Vinothèque 1995.
Jancis Robinson: A Tour of Nine Major Champagne Houses

September 18, 2017
Jancis Robinson MW, accompanied by The Finest Bubble journeyed to Champagne at the end of August to visit nine champagne houses. Read her in depth report.
Jancis Robinson: the NV revolution

September 16, 2017
Read Jancis Robinson's article what has changed in the champagne non vintage category and the relationship between the house and the consumer.
Champagne & Sparkling Wine World Championships: Gold & Silver Medals

July 13, 2017
Last week, the Gold and Silver medal results for the 2017 CSWWC were announced. We discuss the noteworthy winners and exciting future releases entered and highlight the best performing Houses and vintages.
Louis Roederer: 2016 Vins Clairs & Cristal Rosé 2009 with JB Lécaillon

March 16, 2017
In the first of our Vins Clairs 2016 articles, we recount our visit to Louis Roederer to taste the 2016 base wines. Chef de Cave Jean-Baptiste Lécaillon had a lot to say about both the present and the future...
Louis Roederer: Reims Visit

July 6, 2015
An experience worthy of sharing, very recently I journeyed to France with Louis Roederer to explore the magnificent vineyards and all things Louis Roederer. Find out more
Vintage Overviews
Grand & Premier Crus Explained