Limited stock. Created in 1876, this is a Champagne at its finest, as inspired today as it has always been, the embodiment of elegance & purity. Cristal is made according to the strictest criteria based on a drastic process of selection applying to the vintage, the cru, the village, the grapes & finally the wines. Only Pinot Noir & Chardonnay grapes from the Houses 10 most celebrated crus are used in the production of this legendary cuvee. ...

Intense, generous bouquet with predominant aromas of figs, raspberries & wild strawberries. An immense wine with great finesse. A succession of red fruit flavours lead to a lingering finish. It is soft & fresh, & distinguished by its silky elegance. ...

Intense, generous bouquet with predominant aromas of figs, raspberries & wild strawberries. An immense wine with great finesse. A succession of red fruit flavours lead to a lingering finish. It is soft & fresh, & distinguished by its silky elegance. Limited stock. ...

The attack reveals an aromatic intensity with a remarkable fullness & the smooth, sweet flavours of white flowers, red fruits, caramel, & Tarte Tatin. The full, round, & refined texture in the initial attack, which is characteristic of the Louis Roederer Champagne House, is complemented by a winey-though not full-bodied-structure & a remarkable freshness, giving an impression of great finesse & strengthening the wines precision. ...

Force 53 is an exceptional cognac, a VSOP Fine Champagne Cognac with an alcoholic strength of 53%. Why 53%? At the still's outflow, the eau-de-vie contains 70
- 72 per cent of alcohol by volume. With the passing, the 'angels share'
- progressively reduces the alcoholic strength. It is by adding distilled water little by little, that the cellar master brings down the Cognac alcoholic content to the legal minimum of 40 per cent of alcohol by volume. It is around 53% that the VSOP Fine Champagne best reveals the magic of typical aromas of a subtly rounded Fine Champagne, obtained from well aged Cognacs. Aged between 5
- 6 years.


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Louis Royer V.S.O.P develops its elegance with eaux-de-vie coming from the noblest crus revealing their own subtle characteristics. Its originality is achieved by Louis Royer's jealously guarded blending techniques which have been meticulously followed by all following generations. ...

Louis Royer X.O embodies the perfect balance between the most prestigious crus of cognac & meets the demands of connoisseurs. It is produced by blending the best cognac eaux-de-vie which has been carefully selected from amongst Louis Royer's oldest stock. Its colour is incandescent gold. The perfect harmonious nose reveals aromas of vineyard blossom combined with Limousin oak & hints of vanilla & mellow rancio. Its virtility never turns into aggressiveness, which enables you to fully savour it's lingering taste & remarkable finesse. ...

The wine has a straw-yellow colour with a green tinge. Zesty citrus, apricot & peach aromas characterize the nose with hints of fresh pears. The palate is full & rich with the fruit flavours that follow through from the nose, perfectly balanced by the wood. The wild fermented component gives a layered structure to the wine. 100% Chardonnay. All grapes were sorted for quality purposes after arrival at the winery. Destemming & crushing followed after which the mash was conveyed to the presses via a mash cooling system & rapidly cooled the mash to 6- 8°C. Light pressing followed & the juice was settled overnight at about 10°C. The clarified juice was racked to a fermentation tank where it was inoculated with a chosen yeast strain. Alcoholic fermentation was carried out at 18°C. Approx. 25% of the juice was racked directly to French oak barrels where fermentation took place with wild yeasts that occur naturally on the grape skins. Approx. another 25% of the wine started its fermentation in tank & was then transferred to barrel to finish its fermentation in French oak barrels. The wine was left in the barrels & on the coarse lees for up to 8 months. The lees were stirred up every two weeks to add to the complexity & structure of the wine. ...

Limited stock. The wine has a bright colour with green tinge. Generous whiffs of tropical fruits, asparagus, green figs, gooseberries & green peppers characterize the nose. The flavours on the nose follow through to the palate to create a well balanced wine with a lingering aftertaste. Grapes were harvested early in the morning to retain their cool temperatures. Loads were protected en-route to the winery & dry ice pellets were applied to create a reductive environment during processing. After destemming & crushing the mash was pumped through a mash cooler to the press. Inline sparging with nitrogen gas & carbon dioxide was applied to protect the juice from oxidation. A brief moment of skin contact was allowed & light pressing followed. Pressings were separated from the first run & fermented separately. The wines were fermented between 13 & 15°C with the aid of chosen yeast strains. 85% Sauvignon Blanc, 15% Semillon. ...

The wine has a dense, violet-red colour. Black pepper & all spice aromas precede the gentle oaky flavours. Succulent, ripe fruits coat the mouth & the wine tapers off into a pleasant meatiness. 100% Shiraz. On arrival at the winery grapes were bunch sorted & crushed. Cold maceration in tank for 24 hours followed by yeast inoculation. Three rack-&-return transfers were executed daily during fermentation. The entire process was carried out with the aid of overhead gantry cranes & satellite tanks to enable minimum handling & the use of gravity. The wine was oak matured for a period of 18 months. During this period the wine was racked regularly & fined with egg whites. ...