Roederer Estate Brut Rose NV

Iandrsquo;ve always liked this wine, and itandrsquo;s one of the best sparking wines made in the U.S. Theyandrsquo;ve got a great stock of reserve wine from Anderson Valley. Those reserves add richness to the brisk acidity and ripe apple flavors. With the creamy mousse on this, Iandrsquo;d like a Paive Vecchio or a Parmigiano to lighten it up.

Light yellow. Pear, orange zest and smoky lees on the nose. Offers flavors of melon and fresh orchard fruits, with a honeyed nuance and a spicy overtone. Refreshingly dry and precise, with firm closing grip and lingering bitterness.

A rich version, loaded with spicy cinnamon notes. Bold apple aromas, with a whiff of yeast, lead to complex, layered pear, crandegrave;me branducirc;landeacute;e and baked apple flavors that linger. Drink now.

Itandrsquo;s tricky to make sparkling wine in the California heat, but itandrsquo;s easier if the heatandrsquo;s moderated by Mendocino fog. Roedererandrsquo;s sparklers remain among the finest in the state.

Fully ready to drink now, this dry brut shows the classy elegance of a fine Champagne. The Chardonnay contributes white peaches and apples, while Pinot adds a subtle note of cherries with spicy, yeasty nuances. At 80,000 cases, itandrsquo;s a notable achievement.

Michel Salgues, winemaker at this Mendocino County outpost of Roederer, is intent on refining the concept with which he started, and this release is the best yet. The wine impresses immediately with aromas of yeast and toast, with a refreshing element of sea-breeze. The flavor interest is balanced, if not excelled, by finesse, achieved by a nearly perfect fruit/acid balance traceable to ripening the grapes ideally in the Roederer-owned vineyards. If youandrsquo;ve ever been dubious about sparkling wine, try this one.

Rich and youthful, with delicate aromas of green apple and lime that lead to full flavors of baked pear and toasty anise, laced with cinnamon. The finish is clean and crisp, with a hint of mineral. Drink now.