Hommage a Camille Blanc 2023 Louis Roederer

Tasting Note

Expressive and complex on the nose, with cedar, dried lemon, praline, flint, chalk, grapefruit and peach stone. On the palate it strikes a balance between sharpness and creaminess, with good density and a compact mid-palate that stays elegant and refined rather than heavy. Medium-bodied, with lively acidity and noticeable tannin on the finish, a light touch of spiced oak and sweet lemon flavours rounding things out.

Grape Varieties

100% Chardonnay wine

Cellaring Potential

Recommended for consumption between 2026 and 2034. The 2023 vintage possesses acidity and complexity derived from the lees, making it worthy of some aging in the bottle;  Store in a dark place at a temperature of 10–12 °C, with the bottles laid horizontally. Serve at 8–10 °C.

About Louis Roederer

Most Champagne houses purchase grapes from third-party suppliers. However, Louis Roederer, based in Reims since 1776, has taken the opposite approach and has quietly expanded its own vineyards. The company currently owns vineyards totaling 250 hectares, located across more than 420 Grand Cru and Premier Cru plots spanning the Montagne de Reims, Vallée de la Marne, and Côte des Blancs. Approximately 70% of its grape requirements are met by harvests from its own vineyards. We included Roederer in our selection precisely because its approach—which avoids dependence on the grape market—is reflected in the wines. In other words, they exhibit consistency and the house’s recognizable style, which is evident across all cuvées.

Terroir & Climate

Côte des Blancs is situated on an almost pure layer of chalk that was once the seabed of an inland sea covering northern France. Chalk has good drainage, accumulates heat during the day, and releases it at night, giving the Chardonnay not so much richness as it does a lively, springy character. This is precisely why the “blanc de blancs” from villages such as Avize and Cramant is characterized not by a rounded flavor, but by a vertical one with salty notes. Louis Roederer selects plots in this region that combine intensity and minerality—exactly what is required of a single-varietal Chardonnay cuvée.

Winemaking

This estate stands out for two reasons. First, before the blend is determined, the 420 plots are vinified separately, allowing the cellar team to accurately assess the characteristics of each one. Second, 800,000 liters of reserve wine are stored in large 5,000-liter oak barrels. It is precisely thanks to this reserve wine, aged in oak barrels, that it becomes possible to bring the wine to maturity with minimal or no malolactic fermentation, thereby preserving its acidity. For “Blanc de Blancs,” this is the most important thing: to preserve the tension, add complexity through the lees, and retain the chalky flavor.

Food Pairing

Salt and seafood pair well with this wine’s acidity and salinity. Here are a few recommended pairings:

• Raw oysters with Mignonette sauce. The key is the salty aftertaste.
• Scallops sautéed in butter. The wine's mousse-like texture softens the richness of the dish.
• Sushi and sashimi, especially made with white fish and hamachi.
• Fresh “Chevre” cheese or young "Chaource" cheese from the Champagne region.

To fully bring out the aroma, pour the wine not into narrow flutes but into white wine glasses and serve at a temperature of 8–10 °C.