Description

Our ice chest is full, but anytime we drive out to the Albion coastline via Anderson Valley in the heart of Mendocino, just before we head down into the redwoods, we always stop for a “rest” at Roederer Estate and to secure a few bottles of its signature Tete d’ Cuvee L’Ermitage Brut.  The L’Ermitage Rose is exceptional too!

With an overall great track record since the legendary Roederer family launched Roederer Estate in Mendocino’s Anderson Valley in 1982, the L’Ermitage Brut debuted with the 1989 vintage.  Glory was bestowed upon the 2013 vintage of “L’Ermitage when it was named  Wine Spectator’s #5 Wine – 2019 Top 100 Wines of the Year!  Produced only in the best vintages, the 2019 is a worthy successor. In our opinion the finest California has to offer.  

Roederer Estate wines are made with juice from just the cuvée pressing; no première or deuxième taille is used. The concept of the vintage L’Ermitage is the same one that is used in Champagne: only the best of the vintage is selected. These are exceptional wines that create a “noble” blend that allows for longer aging, which produces a fine wine with elegance and finesse.

2019 L’Ermitage represents a milestone for the tête de cuvée as the first vintage of these wines to go through malolactic fermentation. The pH range is close to that of 2006, which was revered for its smoothness, making it a less classic, taut L’Ermitage and calling for a lower dosage, as well as an early release and drinking window. About 4.9% of the wine was fermented in oak cask, with gentle batonnage for eight weeks.  The cuvee consists of a blend of 52% Chardonnay and 48% Pinot Noir. The wine used for the dosage is a 2019 Chardonnay aged in oak cask for four years. Following disgorgement in February of 2024 (5 years on the lees), 2019 L’Ermitage was aged an additional seven months on the cork prior to release. 12.9% alcohol.  TA 6.5, pH 3.9

“…A complete, well-integrated, medium-bodied sparkling wine with a balance of fruit and savory notes, it offers flecks of oak spice and pastry crust. Textured and creamy in style, it has a lingering brightness on the finish and should age well over the next 10-15 years. 95 points,  JebDunnuck.com, Virginie Boone, February 2025

“Dynamic yet elegantly structured, with alluring flavors of Asian pear, baked apple, brioche, clove and nutmeg that build richness on the graceful finish.” – 94 points, Wine Spectator