WT: Roederer Estate Brut Sparkling

Anderson Valley, Mendocino, California

Rich yellow in the glass.

God frothy mousse.

Ginger, spicy and clean on the nose.

Medium weight, green apple, lemon, lime, nutty, refreshing, drying, peppery, quite tangy, toasty, ginger.

Mouthwatering and a little sharp on the finish.

I found this bottle to be a bit aggressive, with a ginger-based, spicy edge. I did not enjoy as much as I did previous bottles.

Purchased at $28.95 (Canadian).

With some age I've found these to be very nice for the price, which is usually a hair under US$20 around here. I'm not sure I would be that interested at almost $30, when the "big brother" from Louis Roederer is only $40 around here, but that may just be provincial taxes and the usual vagaries of distribution.

Nonetheless, I find a lot in common with your note.

This can be found in the Seattle area for $16.95 if you look hard enough. I've sprung it on my relatives at Christmas time a couple of years in a row, along with some good entry level Champagnes, and the relatives never fail to compliment the Roederer Estate and ignore the good stuff. In the future I'll just bring the Roederer.

$36 Cdn up here, agree nice sparkler for Xmas folks.

I used to really like the Roedy AV Rose, but haven't tasted it in almost a decade of non-vintages. Any thoughts?

I used to really like the Roedy AV Rose, but haven't tasted it in almost a decade of non-vintages. Any thoughts?

Hi Bill -

I had the NV Rose a couple of years ago, and it was nice. Then again, I probably like the NV Brut a little better. Although there are some other very good American sparklers that I've really liked (Hermann Wiemer and Westport Rivers, to name a couple), the basic Roederer Brut is a great value at $16-$20 over here.

Are American sparklers available much at all in Germany, even the bigger California names?

[Jenise]

Bill, rarely see the Roederer rose. Or rather, up here, we never see it, but the Roedy white is usually the best under-$20 bubbly available and better than most domestics. Always good.

Anderson Valley, Mendocino, California

Rich yellow in the glass.

God frothy mousse.

Ginger, spicy and clean on the nose.

Medium weight, green apple, lemon, lime, nutty, refreshing, drying, peppery, quite tangy, toasty, ginger.

Mouthwatering and a little sharp on the finish.

I found this bottle to be a bit aggressive, with a ginger-based, spicy edge. I did not enjoy as much as I did previous bottles.

Purchased at $28.95 (Canadian).

Hi Bruce,

I had a bottle of this for New Years eve and I agree it is a bit agressive and edgy for my taste. I think it needs some time in the bottle. I have another bottle that I think I will age for another year or two in my cellar.

Thanks to an affair we will be going to tomorrow, my wife and I dined on our annual St. Patrick's Day corned beef tonight, a day early, and with this thread in mind I popped the cork on a Roeder Estate Brut. Being just a tad sweeter than your typical NV Champagne, it worked rather well with the salty beef -- not a marriage made in heaven but a worthwhile companion to a dish that doesn't pair well with many wines.

[David M. Bueker]

Best QPR bubbly out there IMO.

Are American sparklers available much at all in Germany, even the bigger California names?

None. Coal to Newcastle I guess, with all of the German, French, Italian and Spanish bubbly being so affordable (outside of a few Champagne producers, that is.)

I don't see American wine of any sort other than Gallo (4,99 per 750.) There are importers, but distribution is horrible, the prices are ridiculous, and the selection is very basic.

Cheers,
Bill

[Jenise]

Thanks to an affair we will be going to tomorrow, my wife and I dined on our annual St. Patrick's Day corned beef tonight, a day early, and with this thread in mind I popped the cork on a Roeder Estate Brut. Being just a tad sweeter than your typical NV Champagne, it worked rather well with the salty beef -- not a marriage made in heaven but a worthwhile companion to a dish that doesn't pair well with many wines.

I hear you. I tend to like young fruity reds with corned beef, or at least with the way I make corned beef, and 'young fruity' is rarely a requirement with me.

Say, picked up a great champers deal last night. Some Henri Abele that MSRP'd at $50+, that I'll be taking for $18 delivered. Another distributor-change dump. I got the last 16 bottles. And no, I didn't taste it, but a champagne-crazy friend who drinks 80's vintage Salon out of Baccarat flutes picked up two cases for himself and alerted me to the deal, so I can't imagine being disappointed.