Almost every champagne house claims to be the 'first' for having done something or the only one that does something a certain way. So when I drink champagne, I like to think about what makes it different to any other. When it comes to Louis Roederer it does have a defining flavour and texture that to some degree sets it apart from many others. It's not defining in an obvious way like a Bollinger, for example. But there is a consistent, almost 'gritty' texture that comes through in all of its cuvees as well as having loads of character and flavour. It's simply delicious!
So, going back to my initial question, what does Louis Roederer do to produce these experiential qualities? And what other elements contribute to making their vintage blanc de blancs different to others?
