Represented by Maison Marques & Domaines, USA Inc. Phone: 510.286.2000 Fax: 510.286.2010 BRUT NV Roederer Estate Brut, the first California sparkling wine produced by Champagne Louis Roederer, builds upon a 200-year tradition of fine winemaking that has made Roederer Champagne among the most sought-after in the world. TASTING NOTES The Roederer Estate Brut is crisp and elegant with complex pear, spice and hazelnut flavors. It is fresh and lightly fruity with great finesse and depth of flavor. WINEMAKING Roederer's 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 cuvée. All the grapes for the wines are grown on the Estate. Oak-aged wines from the Estate's reserve cellars are added to the blend, creating a multi-vintage cuvée in the traditional Roederer style. Only the cuvée (first pressing of 120 gallons/ton) is used; no premiere or deuxieme taille. The fermentation takes place in high-grade stainless steel tanks at 65 degrees Fahrenheit. Zero to minimal malolactic fermentation is used in order to ensure that the wines age well and retain the fresh, somewhat austere style that is one of the characteristics of Roederer wines. Appellation: Anderson Valley Blend: Approximately 60% Chardonnay, 40% Pinot Noir Aging: Aged a minimum of two years on the yeast Wine Alcohol: 12% pH Level: 2.95 Residual Sugar: 1.2% Cases Imported to the US: 80,000 cases annually
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Represented by Maison Marques & Domaines, USA Inc. Phone: 510.286.2000 Fax: 510.286.2010
BRUT NV Roederer Estate Brut, the first California sparkling wine produced by
Champagne Louis Roederer, builds upon a 200-year tradition of fine
winemaking that has made Roederer Champagne among the most sought-after
in the world.
TASTING NOTESThe Roederer Estate Brut is crisp and elegant with complex pear, spice and
hazelnut flavors. It is fresh and lightly fruity with great finesse and depth of
flavor.
WINEMAKINGRoederer's 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 cuvée. All the grapes for the wines are grown on the Estate.
Oak-aged wines from the Estate's reserve cellars are added to the blend,
creating a multi-vintage cuvée in the traditional Roederer style. Only the
cuvée (first pressing of 120 gallons/ton) is used; no premiere or deuxieme
taille. The fermentation takes place in high-grade stainless steel tanks at 65
degrees Fahrenheit. Zero to minimal malolactic fermentation is used in order
to ensure that the wines age well and retain the fresh, somewhat austere style
that is one of the characteristics of Roederer wines.
Appellation: Anderson Valley
Blend: Approximately 60%Chardonnay, 40% Pinot Noir
Aging: Aged a minimum of twoyears on the yeast
Wine Alcohol: 12%
pH Level: 2.95
Residual Sugar: 1.2%
Cases Imported tothe US: 80,000 cases annually
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