Founded in 1981, Roederer Estate is
nestled in Mendocino County's cool, fog-shrouded Anderson Valley. As the California
outpost of Champagne Louis Roederer, Roederer Estate builds upon a centuries-old
tradition of fine winemaking.
From Grape to Glass: Making Roederer Estate Sparkling Wine Before a great
sparkling wine can be produced, fine wines must be created. The House of Louis
Roederer has used the traditional elements of the méthode champenoise process
to create the finest champagnes since 1776. Today, these age-old techniques are
combined with leading-edge technology at Roederer Estate.
It Begins in the Vineyards...
Roederer Estate grows 100% of the grapes used in its sparkling wines. This control
assures the quality of the fruit that goes into the winery's fine bubblies.
The time between the flowering and the harvest is exactly 100 days – just as it
is in Champagne. Many wineries harvest after only 90 days or sooner, but Roederer
believes that the best fruit is allowed to mature slowly. This longer maturation
period is made possible in the Anderson Valley by the cool, foggy climate.
To preserve delicacy and freshness, harvested grapes are never stemmed or crushed,
but rather are placed in a Willmes membrane air press, using a light press fraction.
Roederer Estate's sparkling wines are produced using only Estate-grown grapes
from the winery's own vineyards. Carrying on the tradition of Champagne Louis
Roederer in France, special oak-aged reserve wines are added to each blend. The
multi-vintage Anderson Valley Brut debuted in 1988 to great acclaim, followed
by the Brut Rosé and Roederer Estate's tête de cuvée, L'Ermitage.
