2016 Louis Roederer Brut, Champagne

 
Complex nose of restrained strawberries and lemon zest, with macerated flowers and shortbread. Full body and plenty of concentration, with pinprick mousse, long and chewy, integrated acidity and amazing length. Pinot noir and chardonnay. Drink or hold.

96 points jamessuckling.com

Produced from the first vineyard acquired by Roederer in 1841, this Champagne shows the beginnings of maturity as well as ripe, fresh apple fruit flavors. An aroma of toast mingled with kiwi fruits gives a finely balanced wine now ready to drink.

95 points wineenthusiast.com

Louis Roederer's 2016 Brut Vintage is derived primarily from Pinot Noir from Verzy and incorporates 32% Chardonnay from Chouilly, though this is about to change with the 2019 release, when it will become a pure Verzy, giving stronger identity to the village. The soil here is rich in clay, and the slopes face east, explains Jean-Baptiste Lecaillon. Disgorged in June 2024 with seven grams per liter dosage, it wafts from the glass with a bouquet of juicy pear, red berries, hazelnut and smoke. Medium to full-bodied, pillowy and textural, it has a slightly richer core of fruit compared to the more delicate and citrusy Blanc de Blancs and will richly reward a few additional years under cork.

93+ points robertparker.com

A seamless Champagne, deftly knitting flavors of crushed black raspberry, tangerine peel, chalk and Marcona almond with the fine china–like acidity and satiny mousse. The graceful balance gives this an effortless feel, but there's intensity and drive to this well-tailored version. Long and fragrant on the finish, with hints of ground ginger, blood orange zest and mineral. Pinot Noir and Chardonnay. Drink now through 2040.

94 points Alison Napjus  Wine Spectator 25 September 2024

The 2016 Louis Roederer Brut is a beautifully expressive Champagne that captures both the generosity of the vintage and the precision that defines this historic Reims-based house. Founded in 1776 and still family-owned, Louis Roederer is led today by Frédéric Rouzaud with the gifted cellar master Jean-Baptiste Lécaillon at the helm. The estate’s philosophy is rooted in the belief that great Champagne begins in the vineyard, and over the past two decades, Roederer has transitioned to organic and biodynamic farming across much of its 240 hectares. The 2016 Brut is a pure reflection of that commitment, blending classic terroirs from the Montagne de Reims, Vallée de la Marne, and Côte des Blancs into a cuvée of finesse, structure, and depth.

The 2016 growing season was marked by challenges early on, with cool spring weather and some frost, followed by a long, warm summer that produced beautifully ripe fruit with excellent natural acidity. This equilibrium resulted in wines with expressive aromatics, silky texture, and remarkable freshness. The wine underwent partial malolactic fermentation and was matured on lees for more than four years before disgorgement, with a dosage of around 8 g/L to preserve its vitality and structure.

In the glass, the 2016 Brut shows a luminous pale gold colour with an elegant, persistent bead. The nose is rich yet restrained, opening with aromas of golden apple, white peach, lemon zest, toasted almonds and subtle brioche. As it evolves, hints of chalk, honeycomb, and dried flowers emerge, reflecting both maturity and terroir. The palate is precise and harmonious, combining ripe orchard fruits and citrus with layers of roasted hazelnut and pastry cream. A fine mineral spine runs through the wine, giving it energy and poise. The finish is long, chalky and beautifully balanced between tension and generosity.

This Champagne is a perfect companion for refined dishes such as lobster with beurre blanc, pan-seared scallops, roast chicken with truffle jus, or a classic caviar pairing. It also shines with aged cheeses like Comté or Parmesan. While drinking beautifully now, it has the structure and complexity to develop gracefully over 10 to 12 years.