• Dry style
• Pear
• Citrus
• Toasted hazelnut

"Champenois know-how combines with northern Californian terrior to deliver this complex, acomplished wine, where Chardonnay nowly shades Pinot Noir in the blend. It's a rich, Vegemite-infused style, quite developed and yeasty, yet has freshness, great energy and drive. "It would not be out of place in Champagne line-up" noted John Belsham. The perfect partner for smoked salmon blinis" Cuisine Magazine, Sparkling Wine Tasting, October 2017

"A voluptuous and expressive sparkler, with floral red apple, brioche and cinnamon spice aromas and rich, vibrant flavors that finish on a luxurious note" Tim Fish, Wine Spectator, June 2017

'This golden-hued bubbles has a mellow yeasty bouquet with a saline nuance and a zingy lemon brightness and the Champagne-like taste is ultra savoury and yeasty with an effervescent vibrancy. It’s rich and creamy with hints of to a stand marmite that has accrued from time in the bottle, and a salivating, refreshing, citrussy, salty tang (like Arnott’s Lemon Crisps) that resonates through the delectable lingering finish that is crisp and dry. The bottle I tasted from was exquisite" Sue Courtney, Wineoftheweek.co.nz, March 2016

"This is my go-to bubbly, made by one of my favorite—and one of California’s most consistent—sparkling wine producers. More and more I’ve been gravitating to sparkling wine, taking full advantage of its food-friendly nature and celebratory vibe. I’ve grabbed this wine as a hostess gift, served it when friends came over for brunch, and popped it open simply to enjoy with popcorn and a movie on the couch" MaryAnn Worobiec, Wine Spectator, January 2016

"The fruit flavors are apparent, fresh and lively in this medium-bodied, beautifully balanced brut. Light pear and pineapple aromas are followed by richer pear and citrus flavors, and subtle hints of baking spices, almonds and a nice earthy touch emerge" Jim Gordon, Wine Enthusiast, November 2015

"Founded over thirty years ago, this American outpost of Champagne house Louis Roederer shows the possibilities of international winemaking projects. It’s a savoury, complex drop with flinty and toasty layers on a heart of stone fruit characters. It’s mellow and mouth-filling with lingering rich flavours" Cuisine Magazine, Issue 173, November / December 2015

The Roederer Estate Brut is crisp and elegant with complex pear, spice and hazelnut flavours. It is fresh and lightly fruity with great finesse and depth of flavour.

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.