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Thedrinkshop.com Limited (“the Company”) was placed into Administration on 18 January 2023, with Adrian Paul Dante and Joanna Kim Rolls appointed as Joint Administrators. Adrian Paul Dante is licensed to act as an Insolvency Practitioner in the UK by the Institute of Chartered Accountants in England & Wales and Joanne Kim Rolls is licensed to act as Insolvency Practitioners in the UK by the Insolvency Practitioners Association. They are bound by the Insolvency Code of Ethics when carrying out all professional work relating to an insolvency appointment.

The affairs, business and property of the company are being managed by the Joint Administrators, who act as agents of the Company and without personal liability.

Any queries relating to the Company or the Administration should be made to the Joint Administrators via the Administration team, mark.percival@opusllp.com and adam.seymour@opusllp.com.

LOUIS ROEDERER - Brut Vintage 2005

Champagne
LOUIS ROEDERER - Brut Vintage 2005

Country of Origin

France

Key Information

Other Information

  • ABV12%

Only 1 bottle left.

Every Brut Vintage is blended exclusively from the wines of an exceptional harvest and has the mark of the particular vintage from which it is produced. Rich, full-bodied and opulent, this is a wine to enjoy with food. For those who enjoy a more complex style of wine, it will tolerate several years cellaring.

Blend: 66% Pinot Noir and 34% Chardonnay, chosen from the finest crus in the Louis Roederer vineyards.

Maturation: an average of four years ageing on lees, followed by more than six months after disgorging.

Dosage: 11-12g/L of sugar from the dosage liqueur.

Tasting notes: Lustrous amber yellow colour. Exuberant bouquet revealing aromas of ripe fruits lightly steeped in alcohol (blackcurrant, cherries in eau-de-vie), together with toasty and wooded notes. Classy, robust attack. Well bodied palate. Long and persistent finish.

Choice of food: the richness and depth of the wine makes this the ideal champagne to accompany a meal. It is especially delicious with fish or white meat served in a sauce and is best served at temperatures of around 50-54 deg F (10 to 12 deg C).

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