Roederer Estate L'Ermitage Brut Rose 2013
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Product Details
Your Rating
Somm Note
Winemaker Notes
Professional Ratings
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James Suckling
This is primarily an excellent, light red wine, offering dried strawberries and herbs with stone and flint undertones. It’s full-bodied with tightness and layered mid-palate with an crisp, energetic finish. Fine bubbles at the end. 50% chardonnay and 50% pinot noir.
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Connoisseurs' Guide
50% Pinot Noir; 50% Chardonnay. With very deep and generous aromas and flavors wherein well-defined elements of fresh red cherries and strawberries are met by a judicious measure of creamy, lightly autolyzed yeast, Roederer Estate’s flagship Rosé is, in 2013, a vivacious, beautifully crafted effort that stands out for its great fruity energy. Fairly intense and yet very refined at the same time from first sniff all the way through to its exceptionally long finish, it is a first-rate example of the sparkling wine art that combines the fruity richness of California with the finesse of true Champagne and comes up a big winner on both counts.
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Wilfred Wong of Wine.com
COMMENTARY: a world-class sparkling wine, the 2013 Roederer Estate L'Ermitage Rosé shines with outstanding flavors and elegance. TASTING NOTES: This wine excels with refined aromas and flavors of wild strawberries, stone fruits, and cherries. Enjoy it with roast game birds. (Tasted: May 9, 2022, San Francisco, CA)
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Wine & Spirits
The Roederer team in Champagne are rosé specialists, and they have brought their talents to bear on the fruit of their Anderson Valley estate, where Arnaud Weyrich makes this wine. It’s the sixth release since L’Ermitage Rosé was launched in 1999, a sparkler that gains its color from a small portion of pinot noir still wine, the grapes macerating through an extended cold soak, then finishing their fermentation off the skins to capture the fruit rather than the tannins. The 2013 is a mouthwatering wine, refreshingly brisk, integrating its delicate red fruit with savory-saline notes of green olive that add complexity. Graceful enough to enjoy on its own, it’s built as a wine for food—especially a main course, like lobster grilled in its shell.
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Wine Spectator
Graceful and vibrant, with detailed strawberry, quince and spiced cinnamon flavors that expand and take on richness on the long, crisp finish. Drink now
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Robert Parker's Wine Advocate
The 2013 L'Ermitage Brut Rosé has pretty aromas of red berries, pastry, mushrooms and woodsmoke. The medium-bodied palate balances a deep core of fruit with mature nuances of brioche and coffee, a creamy mousse, energetic acidity and a long, layered finish.
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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.
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.
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.