Wolffer Noblesse Oblige Brut Rose 2014
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Robert
Parker
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Winemaker Notes
The color is a brilliantly shiny salmon and orange hue. The mousse is absolutely stunning, a firework of tiny bubbles. The aroma is elegant yet rich with hints of fresh strawberries, peaches, rose petals, beautiful creamy yeast and a fine toast. The mouth-feel is incredible vibrant with classic mousse and a wonderful rich mid pallet. Ripe fruit, intense acidity and creamy yeast are in a perfect lineup and the finish is long, sophisticated and bone dry - a classic Extra Brut.
Noblesse Oblige pairs well with caviar, oysters and any other fresh shellfish. It refreshes the palate between bites of buttery or creamy dishes, and meets the richness of smoked salmon and robust cheeses. It also pairs remarkably well with meaty main course staples and, of course, makes a lovely toast!
Blend: 52.5% Chardonnay, 47% Pinot Noir, 0.5% Merlot
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Robert Parker's Wine Advocate
The 2014 Noblesse Oblige Rosé Extra Brut, bottled in May 2015 and disgorged in November 2017, is roughly a 52/47 blend of Chardonnay and Pinot Noir, with a barely measurable amount of Merlot. It was aged mostly in stainless steel, but 6% of the juice aged in new French oak. It is dry and comes in at 12.5% alcohol. This pale and pretty pink is graceful and impeccably balanced, but it provides controlled tension on the finish and dry flavor. The intensity of flavor, coupled with the acidity, makes this particularly appealing, as the fruit is lifted up and carefully defined rather than sweet. It is subtle and understated at times, but as it airs and warms, it keeps evolving and getting better. This should hold well for a decade or so. It might well improve too.
Other Vintages
2017-
James
Suckling
For over 30 years, Wölffer Estate Vineyard has been known as one of the finest producers on the East Coast and a center for innovation and hospitality. They are committed to producing premium, distinctive wines, ciders and spirits through a dedication to quality, penchant for style and celebration of place.
Wölffer Estate was founded in 1988 by Christian Wölffer, a man with great creative vision and a huge passion for life. The estate today is owned and operated by his children, Marc and Joey Wölffer and Winemaker/Partner Roman Roth. The estate spans approximately 170 acres including the acclaimed 55 acre sustainably farmed vineyard located in Sagaponack, NY. They also own 28 acres on the North Fork of Long Island, 200 acres in Mendoza, Argentina and 2.5 acres in Mallorca, Spain. Finally, they partner with carefully selected growers on 338 acres on the North Fork of Long Island as well as 1,750 acres in Côtes de Provence, France.
The unique combination of Bridgehampton loam soil and breezes from the Atlantic Ocean, located 2.6 miles from the estate, provide maritime conditions perfect for achieving the balance of ripeness and acidity that has come to define Wölffer’s signature style: food friendly, elegant and built for longevity. Their dry ciders and gin have extended Wölffer quality into new categories, exemplifying their drive for innovation and excellence.
What are the different types of sparkling rosé wine?
Rosé sparkling wines like Champagne, Prosecco, Cava, and others make a fun and festive alternative to regular bubbles—but don’t snub these as not as important as their clear counterparts. Rosé Champagnes (i.e., those coming from the Champagne region of France) are made in the same basic way as regular Champagne, from the same grapes and the same region. Most other regions where sparkling wine is produced, and where red grape varieties also grow, also make a rosé version.
How is sparkling rosé wine made?
There are two main methods to make rosé sparkling wine. Typically, either white wine is blended with red wine to make a rosé base wine, or only red grapes are used but spend a short period of time on their skins (maceration) to make rosé colored juice before pressing and fermentation. In either case the base wine goes through a second fermentation (the one that makes the bubbles) through any of the various sparkling wine making methods.
What gives rosé Champagne and sparkling wine their color and bubbles?
The bubbles in sparkling wine are formed when the base wine undergoes a secondary fermentation, which traps carbon dioxide inside the bottle or fermentation vessel. During this stage, the yeast cells can absorb some of the wine’s color but for the most part, the pink hue remains.
How do you serve rosé sparkling wine?
Treat rosé sparkling wine as you would treat any Champagne, Prosecco, Cava, and other sparkling wine of comparable quality. For storing in any long-term sense, these should be kept at cellar temperature, about 55F. For serving, cool to about 40F to 50F. As for drinking, the best glasses have a stem and a flute or tulip shape to allow the bead (bubbles) and beautiful rosé hue to show.
How long do rosé Champagne and sparkling wine last?
Most rosé versions of Prosecco, Champagne, Cava or others around the “$20 and under” price point are intended for early consumption. Those made using the traditional method with extended cellar time before release (e.g., Champagne or Crémant) can typically improve with age. If you are unsure, definitely consult a wine professional for guidance.
Increasingly garnering widespread and well-deserved attention, New York ranks third in wine production in the United States (after California and Washington). Divided into six AVAs—the Finger Lakes, Lake Erie, Hudson River, Long Island, Champlain Valley of New York and the Niagara Escarpment, which crosses over into Michigan as well as Ontario, Canada—the state experiences varied climates, but in general summers are warm and humid while winters are very cold and can carry the risk of frost well into the growing season.
The Finger Lakes region has long been responsible for some of the country’s finest Riesling, and is gaining traction with elegant, light-bodied Pinot Noir and Cabernet Franc. Experimentation with cold-hardy European varieties is common, and recent years have seen the successful planting of grapes like Grüner Veltliner and Saperavi (from the Eastern European country of Georgia). Long Island, on the other hand, has a more maritime climate influenced by the Atlantic Ocean, and shares some viticultural characteristics with Bordeaux. Accordingly, the best wines here are made from Merlot and Cabernet Franc. The Niagara Escarpment is responsible for excellent ice wines, usually made from the hybrid variety, Vidal.