The Roederer Estate Brut is crisp and elegant with complex pear, spice and hazelnut flavors. It is fresh and lightly ...Read more...
Really nice Anderson Valley bubbly. Tight and abundant bubbles, a nice yeasty nose. Dry and citrusy with a bit of bread dough and creamy lemon on ... Read more
Clear fresh nose. Some yeast. Stony. Sweet pure citrus. Sleek and focused with nice balance. Floral apple flavors, lemont tart and spicy hazel... Read more
Intense and compact, with a tight beam of earth, pear, citrus and mineral, offering taut acidity and ending with a dash of ginger. Drink now. 80,00... Read more
Food Pairings for Roederer Estate Brut
Really nice Anderson Valley bubbly. Tight and abundant bubbles, a nice yeasty nose. Dry and citrusy with a bit of bread dough and creamy lemon on the palate. The finish is medium long with a kick of lemon drop on the end. This has excellent QPR.
Clear fresh nose. Some yeast. Stony. Sweet pure citrus. Sleek and focused with nice balance. Floral apple flavors, lemont tart and spicy hazelnut. 92 pts. 12/15/12
A delicious California bubbly that's delicate in style, rich and toasty aromas up front with complex lemon, pear, hazelnut, honey and butter notes. Its real finesse and polishshows through best on the elegant finish, where the flavors linger on and on. 90ptsWSRoederer's winemaking style is based on two elements: Ownership of its own vineyards and the addition of oak aged reserve wines to each year's blend or Cuvee. All the grapes for the Anderson Valley wines are grown on the Estate. Each year, the winemaker selects a portion of the best wines for aging in Center of France oak casks. Aged from one to three years, wines from this reserve cellar are added to the blend, creating a multi-vintage Cuvee in the traditional Roederer style, known for its body, finesse and depth of flavor.Only the Cuvee (first pressing of 120 gallons/ton) is used, gently pressed pulp with minimal skin contact. No Premiere or Deuxieme Taille used (subsequent pressings of 16 gallons each). The wine is fermented at 65 degrees Fahrenheit in high grade stainless steel tanks. No malolactic fermentation, to ensure the wines age well and retain the fresh, somewhat austere style that is one of the characteristics of Roederer wines. Oak aged reserve wines from the Estate's cellars make up 10% to 20% of the final Roederer Estate Cuvee. Finally, the wines are aged a minimum of two years on the yeast - En Tirage. This is a California Wine.
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.
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