To the eye, glistening color with light amber highlights, indicating a year of very fine ripeness. Soft, almost timid bubbles, in a fine, slow and steady flow. There is a rich bouquet with confit fruit (lemon, orange), white flowers (lilies) and lightly roasted nuts (hazelnuts and almonds).

On the nose, the dominant fruitiness becomes intense, almost explosive: a sabayon of vine peaches,apricots, melon and mango

In the mouth, features a rounded, complex ballet of fruit. The texture is incredibly concentrated, giving the impression of biting into a ripe, fleshy fruit. The palate is enveloped by this depth of juicy, creamy, silky fruit, which soon makes way for a pure, sharp, graceful freshness.A transition follows from ripe fruit to a clear, light, delicate environment. Ripeness, softness and concentration arise from freshness and mineral quality, transforming the ripe fruit into a slightly sharp citrus flavor; the warmer notes make way for flowers, citrus zests and nuts

After this rapid succession of flavors, there is a lasting impression of harmony: the aromas, flavors, slight bitterness and freshness come in just the right proportions, intermingling to form a perfectly integrated yet complex whole. A few hints of tatin tart and Danish pastries add a final touch to the already complex range of aromas.

55% Pinot noir – 45% Chardonnay – 20% wines matured in wood (oak barrels) with weekly batonnage – no malolactic fermentation. Cristal is a blend of grand crus from the Reims mountain, the Marne Valley and Côte des Blancs. Matured for 5 years in cellars – 8 months’ resting after disgorging.

Dosage: varies between 8 and 10 g/l depending on the vintage

The strength and finesse of Cristal are perfectly suited to delicate foods.  It is a flattering accompaniment to caviar, fish and shellfish such as scallops, John Dory, lobster and crayfish.

Serve at a temperature of 46°F to 50°F. The strength and finesse of Cristal are perfectly suited to delicate foods. It is a flattering accompaniment to caviar, fish and shellfish such as scallops, John Dory, lobster and crayfish.

The 2006 Cristal is one of the most towering, structured young Cristals I can remember tasting. Roederer is among the first, if not the first, major house to release its tete de cuvees. Young Cristal can often deceive with its open, seductive personality, but that is not at all the case here. The 2006 is majestic, powerful Cristal that is going to need bottle age. Today it is massive, tightly coiled and imposing, with tons of structure, phenomenal balance and plenty of potential for the future. In 2006, the blend favors Pinot Noir over Chardonnay slightly, at 60% and 40% respectively. The Pinots are from Verzenay, Verzy, Beaumont-sur-Vesle, Ay and Mareuil sur Ay, while the Chardonnays emerge from sites in Avize, Mesnil and Cramant. As always, Cristal is made exclusively from estate-owned vineyards.

— Antonio Galloni

96+/100 (November 2013)

Having tasted a few bottles of the 2006 Vintage in 2014/2015/2016. It is quite clear that this is beautiful but very young tight Cristal. It would serve you best to enjoy the 2007/2009 now and give the 2006 2-3 years further cellaring. It has strong similarities to the legendary 2002 Vintage and most experts have given it high praise as it is sure to be enjoyed for the next few decades. Striking, strong, citric, roasted nuts, orange, lemon, perfect balanced finish and lively bubbles. On the nose spices, herbs, and floral rose scents.

Reminds me tasting the 2002 and 2004 Vintages when they were just released and there is no doubt that some Vintages just need further cellaring.

This time the food pairing was Tuna tartar topped with Rio Frio Traditional style Caviar, followed by Spanish Seafood Paella. For dessert strawberry and raspberry tart with cream.

— Alex_Champagne

96/100 (January 2016)