Notes From The Winemaker:
Roederer Estate Brut, the first California sparkling wine produced by Champagne Louis Roederer, builds upon a 200-year tradition of fine winemaking that has made Roederer Champagne among the most sought-after in the world
Roederer's winemaking style is based on two elements: complete ownership of its vineyards and the addition of oak-aged reserve wines to each year's blend or cuvée. All the grapes for the wines are grown on the Estate. Oak-aged wines from the Estate's reserve cellars are added to the blend, creating a multi-vintage cuvée in the traditional Roederer style. Only the cuvée (first pressing of 120 gallons/ton) is used; no premiere or deuxieme taille. The fermentation takes place in high-grade stainless steel tanks at 65 degrees Fahrenheit. Zero to minimal malolactic fermentation is used in order to ensure that the wines age well and retain the fresh, somewhat austere style that is one of the characteristics of Roederer wines.
What Does It Taste Like?
The Roederer Estate Brut is crisp and elegant with complex pear, spice and hazelnut flavors. It is fresh and lightly fruity with great finesse and depth of flavor.
Ratings / Reviews:
Wine Spectator Magazine - 91 Points & "SMART BUYS":"This rich version is loaded with spicy cinnamon notes. Offers bold apple aromas, with a whiff of yeast, and complex, layered pear, crème brûlée and baked apple flavors that linger. Drink now." (11/09)
Wine Enthusiast Magazine - 90 Points:
"A very delicate and refined bubbly, with a richly doughy, smoky aroma and complex, nuanced flavors of rasberry and lime. It has a detectable dosage of sugar, but it's one of the best nonvintage values in California." S.H. (12/1/2001)
Wine & Spirits Magazine - 90 Points:"Complex minerality runs through this sparkler, tinged with sweet vanilla and strawberry flavors, but not overtly fruity. With light richness and firm acidity, it's suited to poached prawns."
