Louis Roederer Cristal Brut Rosé Champagne Blend 2013
Available at 9 stores
Ratings on Delectable
"Odedi" 
#AgedWineTuesday Very light salmon in color. Medium bodied with medium plus acidity. Crisp and refreshing. Very dry on the palate with nice complexity. Showing raspberries, limes, citrus, green apples, yeast, brioche, spices and minerals. Still very young and needs 10 years in the bottle to mature properly. Would be nice to revisit it in 5 years. Will continue to age nicely in the next 25 years. A blend of 55% Pinot Noir and 45% Chardonnay. 12% alcohol by volume. 91 points. $800.
#AgedWineTuesday Very light salmon in color. Medium bodied with medium plus acidity. Crisp and refreshing. Very dry on the palate with nice complexity. Showing raspberries, limes, citrus, green apples, yeast, brioche, spices and minerals. Still very young and needs 10 years in the bottle to mature properly. Would be nice to revisit it in 5 years. Will continue to age nicely in the next 25 years. A blend of 55% Pinot Noir and 45% Chardonnay. 12% alcohol by volume. 91 points. $800.
9.1
Delectable Wine
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Tasted from magnum, the 2013 Cristal Rosé is ravishing. Dense, creamy and powerful, the 2013 captures all the qualities of the vintage, specifically the interplay of rich fruit from the warm summer and cooler inflections from a year that started late and ended late with a rare October harvest. Today, the 2013 is deep and beautifully seamless, but it is also young – far too young to be at its best. Dosage is 6.5 grams per liter, a bit less than for the standard bottlings, a decision taken to balance longer aging on the lees and a bit more residual sugar that is always left in the magnums after fermentation. Readers who can find the 2013 in magnum will experience one of the greatest thrills in wine. (Antonio Galloni, Vinous, March 2024)
Tasted from magnum, the 2013 Cristal Rosé is ravishing. Dense, creamy and powerful, the 2013 captures all the qualities of the vintage, specifically the interplay of rich fruit from the warm summer and cooler inflections from a year that started late and ended late with a rare October harvest. Today, the 2013 is deep and beautifully seamless, but it is also young – far too young to be at its best. Dosage is 6.5 grams per liter, a bit less than for the standard bottlings, a decision taken to balance longer aging on the lees and a bit more residual sugar that is always left in the magnums after fermentation. Readers who can find the 2013 in magnum will experience one of the greatest thrills in wine. (Antonio Galloni, Vinous, March 2024)
9.9
Conrad Green
Lovely Pinot fruit. Fresh and intense. Great detailed acidity. Sweetness, with corn and bright yellow fruit. Very good. Young
Lovely Pinot fruit. Fresh and intense. Great detailed acidity. Sweetness, with corn and bright yellow fruit. Very good. Young
9.3Delectable Wine
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The 2013 Cristal Rosé is searingly intense right out of the glass, just like the Blanc, except it has a bit more fleshiness because of the skin contact on the Pinot. Cristal Rosé has one of the best track records for aging in Champagne. I suspect the 2013 will join the ranks of the epic vintages, but it is painfully tight today. The blend is 55% Pinot Noir (from Aÿ) and 45% Chardonnay (from Avize and Mesnil) done in the classic Roederer infusion style in which Pinot Noir is vinified on the skins and then blended with Chardonnay to complete the fermentation. About 25% of the lots were done in oak, while malolactic fermentation was blocked. (Antonio Galloni, Vinous, August 2021)
The 2013 Cristal Rosé is searingly intense right out of the glass, just like the Blanc, except it has a bit more fleshiness because of the skin contact on the Pinot. Cristal Rosé has one of the best track records for aging in Champagne. I suspect the 2013 will join the ranks of the epic vintages, but it is painfully tight today. The blend is 55% Pinot Noir (from Aÿ) and 45% Chardonnay (from Avize and Mesnil) done in the classic Roederer infusion style in which Pinot Noir is vinified on the skins and then blended with Chardonnay to complete the fermentation. About 25% of the lots were done in oak, while malolactic fermentation was blocked. (Antonio Galloni, Vinous, August 2021)
9.8
