Roederer takes the natural elegance of a blanc de blancs to an extra level. This is so stylish, its white fruit and lemon flavors are touched with the minerality, and the acidity is nearly absorbed into the texture of the wine. Like many Roederer vintages on release, this should be aged, so give it 4–5 years.
A fine dusty, leesy nose with hints of caramel. Lemony on the tongue, with overt flavors of citrus rind, marzipan and Bartlett pears. Full and toasty, with just the mildest bitter-almond quality to the finish. Spot-on; it sits beautifully in the glass.
Aromas of apples and hay open this stately and somewhat mature bubbly. In the mouth, it's richly and darkly fruited, with dried-plum and pear flavors and soft mineral-chalk accents. The wine is not that effervescent, but closes with good length, lemon and more mineral notes. It's not as nuanced or subtle as Roederer's Cristal, but it's nearly as enjoyable.
Full-bodied and ripe, but with balancing mineral notes as well as melon, apple and crushed stones. Fresh and snappy on the tongue, with lots of white-fruit flavors, especially apple and pear. Then it finishes with likable toast and smoke notes. Very approachable but zesty; soft but structured. Imported by Maisons Marques & Domaines USA.
Although this tastes younger than some recent bottlings of this great nonvintage, it is still a fine wine. Its apple flavors meld effortlessly with citrus, grapefruit zest and just a touch of toast to show the depth of flavor that will emerge after a few more months in bottle.
Somehow this pure Chardonnay wine suffers from the Roederer preference for a higher dosage. With the Blanc de Blancs style, more minerality, something altogether more taut, would be better. That said, there is plenty to enjoy in this rich, full-bodied wine, with apricot as well as citrus flavors.
Dry, almost dusty scents lead into a full, ripe, flavorful blanc de blancs with a lot of rich, round fruit flavors. It’s a complete wine, full and quite tasty, with a good balance to the finish that includes toast, caramel, vanilla and enough acid to prop up the big fruit.