Louis Roederer Blanc De Blancs 2017
Louis Roederer Blanc de Blancs 2017 is a focused and finely sculpted expression of Chardonnay from the chalk soils of Avize. Shaped by a challenging growing season, it reflects both precision in selection and the house’s restrained, terroir-driven style.
The nose is complex and lifted, with aromas of citrus zest, lemon, honeysuckle and fresh almond, layered over chalky, mineral and lightly roasted nuances. There’s a subtle reductive edge that adds tension and depth, characteristic of high-quality Chardonnay.
The palate is precise and energetic, with fine, creamy mousse and a core of juicy citrus and white stone fruit. A chalky, powdery texture runs through the wine, giving structure and definition, while saline minerality drives a long, focused finish.
Elegant yet powerful, this is a Blanc de Blancs built on tension and purity. It pairs beautifully with oysters, scallops, sashimi or refined seafood dishes, and has the structure to evolve further with cellaring.
Original: $129.18
-65%$129.18
$45.21Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
Louis Roederer Blanc de Blancs 2017 is a focused and finely sculpted expression of Chardonnay from the chalk soils of Avize. Shaped by a challenging growing season, it reflects both precision in selection and the house’s restrained, terroir-driven style.
The nose is complex and lifted, with aromas of citrus zest, lemon, honeysuckle and fresh almond, layered over chalky, mineral and lightly roasted nuances. There’s a subtle reductive edge that adds tension and depth, characteristic of high-quality Chardonnay.
The palate is precise and energetic, with fine, creamy mousse and a core of juicy citrus and white stone fruit. A chalky, powdery texture runs through the wine, giving structure and definition, while saline minerality drives a long, focused finish.
Elegant yet powerful, this is a Blanc de Blancs built on tension and purity. It pairs beautifully with oysters, scallops, sashimi or refined seafood dishes, and has the structure to evolve further with cellaring.
