Roederer Estate Brut NV
(Anderson Valley, Mendocino County, California) [3.0 Liter] - [WA 93] [WE 93] [DC 93] [WS 93]

Notes From The Winemaker:
Roederer Estate’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 cuvée. All the grapes for the Anderson Valley 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 Louis Roederer style.

Only the cuvée (first pressing of 120 gallons/ton) is used; no première or deuxième taille. The fermentation takes place in high-grade stainless steel tanks at 65°F. Zero to minimal malolactic fermentation is used in order to ensure the wines age well and retain the fresh, precise and well-defined style that is one of the characteristics of Roederer Estate wines.

Varietals: Approximately 60% Chardonnay, 40% Pinot Noir

Wine Alcohol: 12.5%

Aging: Aged a minimum of two years on the yeast

93 Points - Wine Enthusiast:
“An enticing, toasty, nutty aroma leads to crisp and complex flavors in this medium-bodied wine that is braced by good acidity and a fine bead of bubbles. Subtle, mature notes complement the elegant texture.” - JG (12/1/2020)

93 Points - Robert Parker's Wine Advocate:
“The current release of the NV Estate Brut is made up mainly of fruit from the 2015 vintage. It is a blend of 60% Chardonnay and 40% Pinot Noir and was made with about ten grams per liter dosage. Disgorged in October of 2018, it has a fresh, open nose with pure fruit expression: crushed apples, pears and lemon peel mingle with touches of stone, flowers and toast. The medium-bodied palate offers a lovely dichotomy of toasty fruits with uplifted citrusy, minerally accents with a finely beaded mousse, and it finishes long and ultra fresh.” -Erin Brooks (9/20)

93 Points - Decanter:
“The current release of the NV Estate Brut is made up mainly of fruit from the 2015 vintage. It is a blend of 60% Chardonnay and 40% Pinot Noir and was made with about ten grams per liter dosage. Disgorged in October of 2018, it has a fresh, open nose with pure fruit expression: crushed apples, pears and lemon peel mingle with touches of stone, flowers and toast. The medium-bodied palate offers a lovely dichotomy of toasty fruits with uplifted citrusy, minerally accents with a finely beaded mousse, and it finishes long and ultra fresh.” -Dirceu Vianna MW (July 2020)

93 Points, #27 Top 100 Wines of 2018 - Wine Spectator Magazine:
“Seamless and silky, showing an almost effortless sense of complexity, with notes of lemon and pear paired with toasty brioche, fresh ginger and hazelnut details.” -Tim Fish (7/31/18)