Roederer Estate L'Ermitage Brut Rose 2006 Front Label
Roederer Estate L'Ermitage Brut Rose 2006 Front LabelRoederer Estate L'Ermitage Brut Rose 2006 Front Bottle ShotRoederer Estate L'Ermitage Brut Rose 2006 Back Bottle Shot

Roederer Estate L'Ermitage Brut Rose 2006

  • WE96
  • WW96
  • RP96
  • W&S93
750ML / 12.8% ABV
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4.7 11 Ratings
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4.7 11 Ratings
750ML / 12.8% ABV

Winemaker Notes

L'Ermitage Rose 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

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WE 96
Wine Enthusiast
Bubbly doesn't get much better than this elegant, grand and sumptuous rosé. The color is pale salmon, while aromas showcase an exotic blend of spices and flowers. The flavor is vivid and enticing but not as simple as just saying cherries and ginger. Though this is dry, it's so mature and rich that it almost tastes sweet. A wonderful, ginger-cookie flavor lingers a long time on the finish. This will improve in a cool cellar through at least 2020.
WW 96
Wilfred Wong of Wine.com
A beautiful effort, the refined and sophisticated 2006 L'Ermitage Brut Rosé by Roederer Estate does a superb job in showcasing the crisp acidity of grapes grown in the cool Anderson Valley. This wine exhibits dried strawberries, light earthy notes, and a touch of minerality. Enjoy it with Cantonese-styled salt baked prawns. (Tasted: August 1, 2017, San Francisco, CA)
RP 96
Robert Parker's Wine Advocate

Pale salmon-pink in color, the 2006 L'Ermitage Brut Rosé, made with about 11 grams per liter dosage, gives up bombastic scents of warm yellow peaches, quince paste and musk melon with oodles of red berries, floral perfume, brioche and buttery pastry notes. The palate is medium-bodied and offers explosive flavor layers with a mineral backbone and creamy mousse, finishing very long and layered. Disgorged in January of 2014, it's in a wonderful spot for drinking now but will continue to develop in the cellar.

W&S 93
Wine & Spirits
Roederer Estate winemaker Arnaud Weyrich recalls the lead-up to the 2006 vintage well: Torrential winter rains caused mudslides and floods, and, for a few days, Anderson Valley was virtually cut off the rest of the civilization. That abundant soil moisture led to a bumper crop of plump, healthy berries. L'Ermitage Rosé draws on many of the vintage's choice lots of pinot noir and chardonnay, supported by barrel-aged reserve chardonnay from the 2003 vintage. This leads with leafy scent of barely pinot noir, autumnal and quiet, supported by a delicate toasty impression from seven years on its lees in bottle. With air, it blooms from cherry tomato skin and herbs into more lifted territory, suggesting red raspberries and rose petals, the fruit gaining plumpness and depth without losing its firm, vinous structure. It's a savory sparkling wine to decant or age, and it would provide a perfect partner for gently smoked salmon.
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Roederer Estate

Roederer Estate

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Roederer Estate, California
Roederer Estate Roederer Estate Winery Image

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.

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Anderson Valley Wine

Mendocino, California

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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.

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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.

SOU374007_2006 Item# 134005

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