As the largest independent family-managed Champagne producer, Louis Roederer rank amongst the region's absolute finest. Established in 1776, the House today is managed by seventh generation family member Frédéric Rouzaud alongside long-time Chef de Cave and Champagne legend Jean-Baptiste Lécaillon. They own an astounding 242 hectares of vineyards many in chalk rich Grand Cru villages covering two-thirds of their grape requirements. Roederer have become pioneers in biodynamic farming & by 2012 all 78 hectares the “Cristal Estates” are farmed using biodynamic methods. By 2021 Roederer have 115 hectares certified organic. All the grapes in Cristal & other vintage cuvee’s come from their own vineyards. The estate is made up of 410 plots which are fermented separately in one of the 450 stainless steel tanks in their Reims cellars. In 2020 Roederer replaced Brut Premier with “Collection” allowing each years non-vintage blend to be identified and “re-engineering” the non-vintage cuvee to maintain freshness in the light of global warming on the Champagne region. Today Cristal is, widely recognised as the world's most awarded prestige cuvée champagne.

In 1876, Russia's Tsar Alexander II, a long-time lover of Louis Roederer wines, asked the producer to create a special cuvée for his personal use which was unique in both its style and bottle design. Dissatisfied with standard champagne bottles that concealed the beautiful colour and effervescence from the eye, he requested that his personal cuvée be served in transparent crystal glass bottles, easier to spot poison and with a flat bottom to foil the insertion of explosives by would-be assassins. Thus, Louis Roederer selected the best vines from seven Grand Crus on his estate and Cristal, the first prestige cuvée, was born. Today some 45 plots make up the "Cristal Estates" and each vintage can sometimes be made up of all plots or as is normal often a few plots don't make the final blend.

Now world-famous, Cristal is produced only from the truly great vintages in which the ripeness of the Pinot Noir and Chardonnay grapes can provide the subtle and precise balance that is now the distinction of this cuvée. Between 20-30% of the wines are vinified in oak barrels and the final blend is matured for six years in the cellars and rests for twelve months after disgorgement. Louis Roederer has been implementing biodynamics in its vineyards for close to 10 years now and so far has converted 50% of its holdings, while the other 50% is still organic.

Cristal Vinothèque 1995 celebrates the astonishing story of a very small number of bottles, stored in the Louis
Roederer cellars for 20 years in the quest for perfect harmony. The 1995 vintage is the reflection of this very
classic year in Champagne. The weather conditions created an exceptionally elegant wine structured by a
lovely acidity and remarkable aromatic complexity. Its perfectly balanced maturity and well-integrated
flavours have been brought out even further by the Côte des Blancs Chardonnays and a small proportion of
Pinots noirs grown in chalky soil.

Weather: The 1995 harvest was a large crop and shared similar characteristics with the renowned 1998. Following four consecutive years of tough growing conditions, 1995 came as a huge relief to the region - the first universally declared vintage since 1990. The summer was mainly hot, with some showers a few weeks before the harvest. Now, over twenty years since bottling, champagne from 1995 are starting to show flavours of incredibly complex, rich and concentrated fruits.

Technical Information:
Vineyards: 100% Grand Cru (Detailed map)
Grape Varieties: 55% Pinot Noir, 45% Chardonnay
Ageing: 10 years on the lees
Disgorged: 2009
Dosage: 11 g/l
Drink: Now to 2028

Champagne in clear bottles must be stored in complete darkness, it spoils quickly if exposed to any light source. Cristal is supplied in yellow wrapping (not shown in photo) do not remove it and ideally place in a box. Read More

Tasting Note: Light pink hue flecked with copper tints. Fine, elegant sparkle. The nose is both delicate and intense, a kaleidoscope of fresh fruit (strawberry, vineyard peach and Morello cherry) and dried fruit and nuts with hints of lightly roasted chestnut. Fruit still dominates after a few minutes (blackcurrant and raspberry) and is joined, this time, by light resinous and iodized notes, typical of autolysis in champagne. The palate is delicate, fresh and finely wrought. It begins with an explosion of citrus (blood orange, tangerine and yuzu) in a coating of sweet, juicy fruit reminiscent of gingerbread and honey. The chalky and saline freshness traces out a precise, slender chassis and gives the impression of great elegance. The finish is fuller, with a firm structure, punctuated by notes of citrus peel.