The Roederer Estate Brut Rosé is full and round with smooth flavors and fine persistent bubbles. The extra measure of Chardonnay contributes elegance and austerity, which balance nicely with the delicate fruitiness of the Pinot Noir.
The blend comprises 60% Chardonnay and 40% Pinot Noir – the opposite proportions from those used in Champagne Louis Roederer’s Brut Premier. Only the cuvée (first pressing of 545 litres/ton) is used, gently pressed from the pulp with minimal skin contact. Fermentation at 18°C in high-grade stainless steel tanks with no malolactic fermentation ensures the wine ages well and retains the fresh Champagne Louis Roederer style, even after a minimum of two years on its lees.
The Roederer Estate winery is nestled in Mendocino County’s cool, fog-shrouded Anderson Valley. As Champagne Louis Roederer’s project in California, Roederer Estate builds on centuries of fine winemaking tradition and has established a reputation as one of California’s premier sparkling wines.
Jean-Claude Rouzaud, former president of Champagne Louis Roederer and sixth generation descendant of the founder, selected the 235 hectare Anderson Valley vineyard and winery site in 1982. He believed that estate-owned vineyards were essential to ensure top quality wine, and had searched California for ideal growing conditions for several years. Since 1982, the family has gradually added new vineyards to the Estate and now farms 620 acres in the Anderson Valley AVA.
The Anderson Valley offers the cool climate and well-drained soils that are ideally suited to the Louis Roederer winemaking style. The region’s proximity to the ocean gives rise to a gentle cycle of warm days and cool nights, allowing grapes to mature slowly on the vine and develop full varietal character. To achieve an optimum balance of acids and sugars in the estate’s grapes, Rouzaud introduced an ‘open lyre’ trellis system for training the vines on moveable wires, providing more exposure to sunlight than traditional trellising methods.