Region and Vineyards
Vintage is anchored in Verzy on the Montagne de Reims, where cool, north-easterly exposures temper ripening and concentrate Pinot Noir's savory red-fruit profile. The chalk-rich subsoils confer tension and a faintly saline edge, while late-ripening parcels build structure without sacrificing freshness—an asset in 2016's sunny harvest window.
Chardonnay complements from Chouilly in the Côte des Blancs, adding cut, citrus zest and chalk-derived finesse. Roederer's estate model—unusually extensive for Champagne—enables fine-tuned parcel selection and resilient quality through challenging seasons, underpinned by organic and biodynamic farming across its holdings. The result in 2016 is a wine where fruit breadth meets chalk precision, expressing site as much as season.
Winemaking
The blend is 68% Pinot Noir, 32% Chardonnay. About 33% of the base wines are vinified in oak; only 5% undergo malolactic fermentation. The cuvée matures 4 years on lees and rests a minimum 6 months post-disgorgement. Final dosage: 7 g/L. Harvest ran 15 September-1 October 2016, yielding Pinot of silky depth and Chardonnay of chiselled, saline character.
This élevage builds creamy texture and layered aromatics—subtle toasted notes, roasted citrus and dried nuts—while preserving the linear, chalky spine emblematic of Verzy/Chouilly. Wood's role is seasoning, not signature, amplifying mid-palate resonance and length without masking terroir.
Tasting Notes
- Color: Bright straw-gold; very fine, fast-flowing bead.
- Aroma: Ripe red-fruit tones (Burlat cherry memory in the Pinot), nectarine and roasted citrus; hints of toasted hazelnut, shortbread and warm chalk.
- Palate: Creamy yet taut; silken mousse carries juicy stone fruit and candied-citrus detail. Mineral, powdery texture and discreet oak spice taper to a long, saline, chalk-marked finish.
Did you know?
Roederer secured key Montagne de Reims holdings as early as 1850, acquiring vineyards in Verzenay/Verzy to guarantee Pinot quality for this style—a rare level of estate control in Champagne at the time.
Wine Pairing Ideas
- King crab with citrus butter: Sweet, briny meat echoes the wine's roasted-citrus depth; acidity lifts the richness while the fine mousse refreshes the palate.
- Roast guinea fowl with morels: Savory Pinot-driven mid-palate complements delicate game; gentle oak notes resonate with creamy morel sauce.
- Sushi omakase: Umami and clean textures highlight the wine's precision; saline finish mirrors the oceanic nuance.
- Comté 24 months: Nutty intensity dovetails with hazelnut and shortbread tones; firm acidity keeps the pairing buoyant.
