The Roederer Estate Rosé is a blend of pinot noir and chardonnay. For color, winemaker Arnaud Weyrich prepares a small portion of pinot noir wine with extended maceration and adds about three to five percent to the blend before secondary fermentation, imparting a subtle salmon tinge. Both the blend and addition of the small amount of red wine create a charming wine of discreet finesse.

Winemaking

Roederer Estate’s winemaking style is based on two elements: ownership of its own vineyards and the addition of oak-aged reserve wines to each year’s blend or cuvée. All the grapes for the Anderson Valley 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 Louis Roederer style.

Only the cuvée (first pressing of 120 gallons/ton) is used; no first or second “taille.” The fermentation takes place in high-grade stainless steel tanks at 65°F. Zero to minimal malolactic fermentation is used in order to ensure the wines age well and retain the fresh, precise and well-defined style that is one of the characteristics of Roederer Estate wines.

Tasting Notes