Louis Roederer Brut Premier Nv Champagne

  • Louis Roederer Champagne embodies style and class
  • Gold Medal at the Decanter Wine Awards 2013
  • "Bone dry and serious" - 17/20 Jancis Robinson
  • 1 or more bottles
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  • Herald Sun
    4 points
  • Jancis Robinson
    17 points

Editors notes

"Louis Roederer Bruit Premier NV is a perennial favourite of mine. I love its biscuity character, its backbone and structure, which are more impressive than in virtually any other NV. But I do prefer to stash newly bought bottles away for at least a couple of years because it is an NV which really fills out, softens and complexes in a most rewarding way with just a little extra 'on cork' maturation." - Huon Hooke, SMH Good Living"A house that never fails to release wines of the highest caliber. The NV Brut Premier is a concentrated and elegant wine with fine persistence." - Ken Gargett, Gourmet Traveller Wine


Tasting Profile

  • Light (Light)
    Full (Full)
  • Low Tannin (Low Tannin)
    Tannic (Tannic)
  • Sweet (Sweet)
    Dry (Dry)
  • Low Acidity (Low Acidity)
    High Acidity (High Acidity)
  • Aroma
    • Creamy
    • Lemon
    • Mineral
  • Palate
    • Apple
    • Cream
    • Lemon

Food Pairings

  • Cheese
  • Fish

Critic Scores & reviews

  • Herald Sun

    "This larger Champagne house is consistently exciting in the complex style it shows at often very competitive prices. There’s all manner of minerally, granite-like savoury precision here, the feel that a good deal of reserve wine adds energy to the palate without weighing down its fine, citrus, floral, top notes and crispness. Best as an aperitif, a salivating sipper, but still pour this at dinner and when the fireworks start."
  • Jancis Robinson MW

    "Nutty nose. Some great savour. Bone dry and serious."

Other vintages

Love this wine? Here's a list of other vintages we have in stock if you'd like to try them as well.

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Wine is being produced throughout France and has been done for over 2,500 years with certain Châteaux dating their history back to Roman times, around 6th Century BC. Ranking second in the world in per-capita consumption and first in total production quantity. More so than the overall quantity of wine is the quantity of truly great wines coming out of France makes the nation the envy of wine-making nations worldwide.

Two concepts pivotal to the higher end French wines, in particular, are the idea of 'terroir' and the Appellation d'Origine Contrôlée (AOC) system. Terroir refers to the way the geography, geology and climate find their way into the glass, telling a story of the origin of the wine. The AOC was set up in 1935 and has the primary goal of protecting the authenticity of the wines and the livelihoods of the producers. Appellation rules strictly define which varieties of grapes and winemaking practices are approved for classification in each of France's several hundred geographically defined appellations, which can cover entire regions, individual villages or in some cases, like in Burgundy even specific vineyards.

Classic wine regions in France include Champagne (home of Champagne), Burgundy (Pinot Noir and Chardonnay), Bordeaux (Cabernet Sauvignon, Merlot, Malbec, Petit Verdot), Alsace (Aromatic varietals), Loire Valley (Chenin Blanc, Crémant) and the Rhône Valley (Syrah, Grenache Mourvedre)

The Bordeaux classification of 1855 is still in use, as is the Sauternes and Barsac Classification of the same year. Wines from certain regions can be bought En Primeur, which is when the wine is sold prior to it being bottled.


Champagne is a wine region to the north-east of Paris where wine has been grown since the Romans first planted in the 5th century and the region is most well known for the sparkling wine that goes by the regions name.

Champagne is made from 3 grapes. The two red grapes Pinot Noir and Pinot Meunier and the white grape Chardonnay. All three are commonly blended though a ‘blanc de blanc’ meaning ‘white from white’ indicates that only Chardonnay was used. Conversely a ‘blanc de noir’ or ‘white from black’ indicates that the two red grapes were used.
A common misconception is that Champagne was invented by Dom Pérignon. Although this is not the case, he made considerable contributions to the quality and production methods used in the region. The very first bottles of Champagne were created by accident, and coined ‘the devil’s wine’ for all the popping corks. Sparkling wine in Australia was referred to as Champagne but this practise has long been disallowed.

Methode Champenoise is the traditional method by which Champagne is produced and if you see Millisime on a bottle, it represents the fact that the wine comes from a particular vintage rather than being blended, which is the more common practice.

Icons such as Dom Pérignon and Kristal are world reknowned, but we find as much pleasure in the smaller Champagne houses such as Gosset and Jacquinot. Magnums are perfect for the festive occasions and half bottles are also available.

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Pairs Well With

Whether it's a decadent cheese, mouth-watering red meat, perfectly cooked poultry, succulent seafood, or a vegetarian feast, for every wine or spirit you choose from us, we provide you with a number of helpful suggestions for what will pair deliciously with your purchase.

Frequently Bought With

About the brand Louis Roederer

Louis Roederer is s family-owned Champagne house founded in 1776, which has a fantastic reputation for quality, from their house style NV blend throughout their range. It is currently managed by Frédéric Rouzaud, who is the family's seventh generation.

The estate has 440 acres of vineyard holdings, which provide over 80% of the fruit for their Pinot Noir dominant house blend, the Louis Roederer's non-vintage Brut Premier. In 1876 Louis Roederer famously created the Cristal at the request of Tsar Alexander II. Cristal is both powerful and delicate, combining subtlety and precision and is one of the most recognizable, hedonistic Champagnes on the market.

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