Roederer Estate L'Ermitage 2013
Critical AcclaimAll Vintages
A panoply of subtle aromas and delicate flavors wrapped in a silky, slightly crisp texture give this medium-bodied wine a great sense of elegance. Fresh ginger, biscuits, toasted almonds and mild cherry nuances fill the palate. Enjoy this traditional-method sparkler through 2025.
The 2013 L'Ermitage Brut is the current release of L'Ermitage and was disgorged in June of 2019. 2013 was the beginning of a long period of drought, and winemaker Arnaud Weyrich feels that it brings this vintage "concentration, phenolics and texture—this wine has body." The nose is open and inviting, golden apples mingling with toast, mushrooms, honey and crushed stone. The medium-bodied palate, with eight grams per liter dosage, has pure fruits tactfully accented by earthy, toasty notes. It's energetic but rounded, supported by a finely beaded mousse, and it finishes long and layered. Rating: 93+
L’Ermitage is a selection of the estate’s top fruit of the vintage. The 2013 is 52 percent chardonnay and 48 percent pinot noir, with four percent barrel-aged reserve wine from the 2011 vintage. It’s mouthwatering and dynamic, with layers of flavor, both fresh apple and more mature notes. An elegant, satisfying sparkler with dimension, it’s fit for a plateau de fruits de mer.
52% Chardonnay; 48% Pinot Noir. Elementsof toast and lemons and a faintly floral note merge nicely in the nose of this firmly constructed, complex and yet very lively wine, and its fine veneer of autolyzed yeast carries well into its explicitly autolyzed flavors. It very much adheres to its maker’s bright, but eminently refined style, and, as usual, the signature crispness and minerally bent of this newest edition of L’Ermitage makes it a splendid starter as well as a very fine choice for uncorking with all sorts of lighter, yet flavorful seafoods running from the likes of seared scallops to fresh, cracked Dungeness crab. And, as we discovered after a long day at the tasting table, it can elevate something as simple as a basket of good fish and chips into a most memorable treat.
Founded in 1982, Roederer Estate is nestled in Mendocino County’s fog-shrouded, Anderson Valley. As the California property of Champagne Louis Roederer, Roederer Estate builds upon a centuries-old tradition of fine winemaking. Roederer's unique 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 cuvee to create complex, dry and harmonious sparkling wines.
The crisp, fresh and rich flavors of Roederer Estate sparkling wines reflect the cool Anderson Valley that is home to their family-owned estate's 600 acres of vineyards. This protected valley in Northern California provides the ideal ripening conditions for their 100% estate-grown Pinot Noir and Chardonnay grapes. The blending team is comprised of the winemakers from the California property as well as from Champagne Louis Roederer, ensuring that Roederer Estate remains the most French of the California sparklers.
Surrounded by redwood forests and often blanketed in chilly, ocean fog, the Anderson Valley is one of California’s most picturesque appellations. During the growing season, moist, cool, late afternoon air flows in from the Pacific Ocean along the Navarro River and over the valley's golden, oak-studded hills. High and low temperatures can vary as much as 40 or 50 degrees within a single day, allowing for slow and gentle ripening of grapes, which will in turn create elegantly balanced wines.
The Anderson Valley is best known for Pinot Noir made in a range of styles from delicate and floral to powerful and concentrated. Chardonnay also shines here, and both varieties are often utilized for the production of some of California’s best traditional method sparkling wines. The region also draws inspiration from Alsace and produces excellent Riesling, Gewürztraminer, Pinot Blanc and Pinot Gris.
Representing the topmost expression of a Champagne house, a vintage Champagne is one made from the produce of a single, superior harvest year. Vintage Champagnes account for a mere 5% of total Champagne production and are produced about three times in a decade. Champagne is typically made as a blend of multiple years in order to preserve the house style; these will have non-vintage, or simply, NV on the label. The term, "vintage," as it applies to all wine, simply means a single harvest year.