Louis Roederer Roederer, Louis Late Release Vintage Brut 1999 MG GIFTBOX

Louis Roederer Late Release Vintage Brut 1999 in magnum is a rare chance to experience a great Champagne at its peak, released only when the house deems it perfectly mature. Coming from the first vintage crafted under Chef de Caves Jean‑Baptiste Lecaillon, it marks a turning point in Roederer’s modern history. This late‑disgorged 1999, presented in an elegant gift box, brings together richness, complexity and a finely judged freshness in truly luxurious form.

Tasting Notes
In the glass, the 1999 Late Release Vintage Brut shows a deep golden hue with a finely beaded, persistent mousse—clear signs of extended aging and careful cellaring. The nose is expansive and complex: ripe orchard fruits such as golden apple, peach and mirabelle plum intertwine with mandarin zest, buttered pastry, brioche, toasted nuts and a delicate saline, almost iodized note that adds lift and definition. On the palate, this Champagne is medium to full‑bodied, generous and enveloping, with a creamy texture supported by still‑vibrant acidity. Layers of baked stone fruit, citrus oil and honeyed notes mingle with flavors of fresh brioche, hazelnut and a subtle chalky minerality. The finish is long, juicy and mouth‑coating, with a gourmand, almost vinous profile that makes it both deeply satisfying on its own and superb at the table. Released late from Roederer’s cellars and already in a beautiful drinking window, this magnum still has the structure to evolve gracefully for several more years under proper storage.

Production
Sourced from Louis Roederer’s prime vineyards in Champagne—predominantly Grand and Premier Cru sites on chalk and limestone soils—this Vintage Brut 1999 reflects the house’s focus on terroir and precision. The blend is typically dominated by Pinot Noir and Chardonnay, selected parcel by parcel for ripeness, structure and aging potential. Grapes are hand‑harvested at optimal maturity, then gently pressed into small lots, with a portion often vinified in oak to add texture and complexity. After the creation of the final cuvée, the wine underwent its second fermentation in bottle and was aged for an extended period on lees in Roederer’s historic cellars. At disgorgement, Jean‑Baptiste Lecaillon chose an unusually low dosage to balance the vintage’s naturally lower acidity and to allow the wine’s depth, maturity and terroir character to shine over the long term.

Food & Serving
This mature Vintage Brut is superb with refined, flavor‑driven dishes: think butter‑poached lobster, scallops with beurre blanc, roasted turbot, mature Comté or aged Parmesan, truffled poultry, or rich mushroom risotto. Its brioche and nutty notes also pair beautifully with foie gras or poultry terrines. Serve well‑chilled but not icy, ideally around 10–12 °C (50–54 °F) to let the aromatics fully open. Given its age and complexity, lightly decanting into a chilled carafe for 10–15 minutes, or simply allowing the wine to breathe in the glass, can further enhance its expression—especially from magnum.

Producer
Founded in 1776, Louis Roederer is one of Champagne’s few remaining grande maison still in family hands and is renowned for its substantial ownership of high‑quality vineyards. Based in Reims, Roederer has long championed meticulous vineyard work and sustainable practices, including extensive use of organic and biodynamic farming on its top sites. The house is celebrated worldwide for its prestige cuvée Cristal, but its vintage Champagnes—such as this 1999, the first under Chef de Caves Jean‑Baptiste Lecaillon—are equally important in expressing the character of individual years. Consistently among the region’s most respected producers, Louis Roederer is widely regarded as a benchmark for precision, elegance and age‑worthy Champagne.

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