Louis Roederer Brut Vintage 'Late Release' 1996 - 150cl

The 1996 vintage stands as one of Champagne's finest in recent memory - a year of exceptional balance, where ripe fruit was tempered by crisp acidity, and each vineyard's distinctive character was preserved with unusual clarity. Louis Roederer's decision to hold these bottles for extended cellaring before release reflects a confidence in the vintage's potential for development, and the results justify that patience entirely.

This magnum has evolved beautifully during its extended time in the cellars. The aromatics are those of a mature vintage Champagne approached from a position of sophistication: dried apricot, honey, toasted nuts, and beneath these, a subtle minerality with hints of chalk and flint. There's also the characteristic complexity of bottle age - white chocolate, caramel, and subtle spice - alongside orchard fruit notes that have taken on a honeyed quality. The overall impression is of a wine that has achieved full maturity without losing freshness.

Everything sits in balance. The mousse is delicate yet still evident, delivering flavours that develop with elegance: honey, toast, subtle dried fruits, and stone fruit with honeyed undertones. The acidity, fully integrated, provides structure and drive, and the mid-palate demonstrates the concentration and weight characteristic of the 1996 vintage. The finish is long, complex, and memorably dry - suggesting a wine that has achieved that sweet spot where primary freshness and tertiary complexity coexist harmoniously.

How to Serve

Serve at 8-10°C in a white wine glass rather than a flute. Do not decant it — at thirty years old the mousse is fragile and pouring it about will cost you the wine. Open gently, pour carefully, take your time.

Where to Drink It

The Wolseley, where a magnum of aged Champagne looks entirely at home. Bentley's for oysters underneath it. Trivet, whose list is built for bottles with this much bottle age.

Food Pairings

Excellent with roasted poultry, light game, and refined seafood. The wine's complexity suits dishes with cream-based sauces or subtle spicing. Also pairs beautifully with foie gras.