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Roederer Estate L'Ermitage Brut Rose 2003

Rosé Sparkling Wine from North Coast, California
  • W&S95
  • WE94
  • WS93
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Winemaker Notes

HARVEST NOTES: The 2003 vintage was fairly wet with more than 11 inches of rain during the growing season. Overall, spring and summer were mild and even though we had an early bud break we ended up picking our grapes fairly late. Long hang time is beneficial to the grapes to allow for ripeness (sugar maturity) as well as phenolic maturity (aromas, tannins and anthocyanins). The crop quantity was above average and the fruit was well-balanced in acidity.

L'Ermitage Rosé brings complexity and smoothness to a higher level. The delicate salmon colors enhance the tiny bubbles and creamy mouthfeel. Notes of bread crust, baked apples and caramelized hazelnut create an elegant and complex wine. The wine is crisp with great acid on notes of quince jelly and anise.

Critical Acclaim

W&S 95
Wine & Spirits

Racy, a term often used to describe Champagne, rarely applies to California sparkling wine. Roederer Estate's second release of L'Ermitage Rosé is one of the few exceptions-racy, as well as delicate, layered, savory and gently sweet. It's a compelling take on a clean sparkler from the California coast, with the feel of the cold ocean and something of the taste of the sea creating tension and motion in the wine. If I were to describe the color as the pink blush on a golden apple, I would only diminish it to a cliché. The color is as brilliant as the wine itself. This is a breakthrough wine for California, and perhaps the ultimate match for Dungeness crab. Don't miss it.

WE 94
Wine Enthusiast

This is as fine a rosé sparkling wine as has ever been produced in California. Almost 50-50 Chardonnay and Pinot Noir, it has rich flavors of cherries, raspberries, vanilla, toast and creamy lees, in the style of Champagne, and is completely dry and very crisp in acidity. Fabulously drinkable now, it should develop well over the next 6–8 years.

WS 93
Wine Spectator

Rich yet delicate in style, with a soft salmon color and graceful aromas of strawberry, peach and yeast. Flavors take on complexity, balancing crisp acidity with mature yet opulent raspberry, toasty vanilla and mineral flavors. Drink now through 2014.

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Roederer Estate

Roederer Estate

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Roederer Estate, , California
Roederer Estate
The crisp, fresh and rich flavors of Roederer Estate sparkling wines reflect the cool, fog-shrouded 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. Founded in 1982, Roederer Estate adds oak-aged reserve wines to all their blends to create complex, dry and harmonious sparkling wines.

Sonoma County

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Home to a diverse array of smaller AVAs with varied microclimates and soil types, Sonoma County has something for nearly every wine lover. Physically twice as large as Napa, the region only produces about half the amount of wine, but what it lacks in quantity it makes up for in both quality and variety. With its laid-back atmosphere and down-to-earth attitude, the wineries of Sonoma are appreciated by wine tourists for their friendliness and approachability. The entire county intends to become a 100% sustainable winegrowing region by 2019.

Grape varieties are carefully selected to reflect the best attributes of their sites—Dry Creek Valley’s consistent sunshine is ideal for Zinfandel, while the warm Alexander Valley is responsible for rich, voluptuous Cabernet Sauvignon. Chardonnay and Pinot Noir are important throughout the county, most notably in the cooler AVAs of Russian River and Sonoma Valleys, Carneros, and Fort Ross-Seaview. Sauvignon Blanc, Merlot, and Syrah have also found a firm footing here.

Cabernet Sauvignon

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A noble variety bestowed with both power and concentration, Cabernet Sauvignon is sometimes referred to as the “king” of red grapes. It can be somewhat unapproachable early in its youth but has the potential to age beautifully, with the ability to last fifty years or more at its best. Small berries and tough skins provide its trademark firm tannic grip, while high acidity helps to keep the wine fresh for decades. Cabernet Sauvignon flourishes in temperate climates like Bordeaux's Medoc region (and in St-Emillion and Pomerol, where it plays a supporting role to Merlot). The top Médoc producers use Cabernet Sauvignon for their wine’s backbone, blending it with Merlot and smaller amounts of Cabernet Franc, Malbec, and/or Petit Verdot. On its own, Cabernet Sauvignon has enjoyed great success throughout the world, particularly in the Napa Valley, and is responsible for some of the world’s most prestigious and sought-after “cult” wines.

In the Glass

High in color, tannin, and extract, Cabernet Sauvignon expresses notes of blackberry, cassis, plum, currant, spice, and tobacco. In Bordeaux and elsewhere in the Old World you'll find the more earthy, tannic side of Cabernet, where it's typically blended to soften tannins and add complexity. In warmer regions like California and Australia, you can typically expect more ripe fruit flavors upfront.

Perfect Pairings

Cabernet Sauvignon is right at home with rich, intense meat dishes—beef, lamb, and venison, in particular—where its opulent fruit and decisive tannins make an equal match to the dense protein of the meat. With a mature Cabernet, opt for tender, slow-cooked meat dishes.

Sommelier Secrets

Despite the modern importance and ubiquity of Cabernet Sauvignon, it is actually a relatively young variety. In 1997, DNA revealed the grape to be a spontaneous crossing of Cabernet Franc and Sauvignon Blanc which took place in 17th century southwestern France.

WWH118087_2003 Item# 106729

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