Roederer Estate Brut

Michel Salgues, winemaker at this Mendocino County outpost of Roederer, is intent on refining the concept with which he started, and this release is the best yet. The wine impresses immediately with aromas of yeast and toast, with a refreshing element of sea-breeze. The flavor interest is balanced, if not excelled, by finesse, achieved by a nearly perfect fruit/acid balance traceable to ripening the grapes ideally in the Roederer-owned vineyards. If you’ve ever been dubious about sparkling wine, try this one.

Fragrant fruit ripeness lends this wine penetrating flavors of raspberry essence, tart pear and green apple, a fine mesh of pinot noir and chardonnay. The texture is smooth, the bubbles bringing a touch of yeastiness and almond flavor to balance the freshness of the fruit. A lovely, tightly structured Brut to serve with wood-roasted snapper and hen of the woods.

Fragrant fruit ripeness lends this wine penetrating flavors of raspberry essence, tart pear and green apple, a fine mesh of pinot noir and chardonnay. The texture is smooth, the bubbles bringing a touch of yeastiness and almond flavor to balance the freshness of the fruit. A lovely, tightly structured Brut to serve with wood-roasted snapper and hen of the woods.

This is an absolutely first-rate bubbly; dry, smooth and rich. Has complex flavors of peaches, limes and strawberries, accented by doughy yeast and smoky flavors. Really defines the balanced elegance and pedigree you want in a great sparkler.

Fully ready to drink now, this dry brut shows the classy elegance of a fine Champagne. The Chardonnay contributes white peaches and apples, while Pinot adds a subtle note of cherries with spicy, yeasty nuances. At 80,000 cases, it’s a notable achievement.

Is there a better sparkling wine is the world at this price? Owned by Louis Roederer Champagne, this estate is located in Mendocino County’s cool Anderson Valley. A blend of 70 percent Chardonnay and 30 percent Pinot Noir, it is a dry, lively, well-balanced nonvintage sparkler with persistent bubbles and lots of character.

In the manner of its parent in Champagne, Roederer Estate since its first release has put great emphasis on the flavor interest of its sparkling wines, but not at the expense of elegance. This release illustrates how that dual purpose can be achieved: both bouquet and palate impression present round, full but discreet flavors with hints of toasted hazelnut, while a mellow texture and bracing acidity keep everything in balance.

A pale, platinum gold color and clean scent of Asian pear introduce this cool, Anderson Valley sparkler. Crisp pear flavors meld with chamomile through a mineral-tinged finish, the wine’s supple texture growing richer with air. For any roast fish, consider Chatham cod served over braised fennel.

A rich version, loaded with spicy cinnamon notes. Bold apple aromas, with a whiff of yeast, lead to complex, layered pear, crème brûlée and baked apple flavors that linger. Drink now.

This estate-grown blend of chardonnay and pinot noir gains added richness from oak-aged reserve wines. The reserves broaden the texture, contributing almond tones to the clean, fresh apple and pear flavors. A festive aperitif, this delivers far beyond its price.

Sleek and impeccably focused and balanced, with floral apple, cinnamon and anise aromas and crisp yet supple lemon tart, cherry and spicy hazelnut flavors. Drink now through 2015.

A very delicate and refined bubbly, with a richly doughy, smoky aroma and complex, nuanced flavors of raspberry and lime. It has a detectable dosage of sugar, but it’s one of the best nonvintage values in California.

Sweet scents of golden delicious apples and pear carry through this finely balanced wine, ripe yet modulated by a clean, yeasty freshness. It makes a refreshing and light aperitif, or a match for fish, even white salmon sashimi.

Complex minerality runs through this sparkler, tinged with sweet vanilla and strawberry flavors, but not overtly fruity. With light richness and firm acidity, it’s suited to poached prawns.

Rich and youthful, with delicate aromas of green apple and lime that lead to full flavors of baked pear and toasty anise, laced with cinnamon. The finish is clean and crisp, with a hint of mineral. Drink now.

Crisp and refreshingly minerally, offering tart Gala apple and lemon aromas and focused flavors of yeasty citrus and anise. A hint of cherry lingers on the finish. Drink now through 2013.

Rich, crisp and appealing, with floral Gala apple, cherry and caramel aromas and layered citrus, ginger and spice flavors. Drink now through 2010.

Fresh scents of wheat and cider apples emerge out of the creamy, leesy richness of this wine. chill it for poached prawns.

Creamy, soft and mellow, this sparkler is filled with ripe apple flavors and savory lees. It finishes pleasantly sweet, to serve as an aperitif.

An elegant, pale-golden color leads to subtle but refined aromas of bread dough and lime, and a tantalizing hint of — what? Mint? Raspberry? White chocolate? The same flavors commingle in the mouth. It’s very dry and acidic now. A year or so might soften it.

Starts with wonderfully complex scents of dough, char, butterscotchy smoke, lemon chiffon pie and vanilla. The flavors are equally complex. Would score higher if not for a certain roughness of texture.

Dry and elegant, in the Roederer style, with crisp acidity brightening lime, pink grapefruit and brioche flavors that have richer notes of strawberries and honey. The bubbles are a little rough, but it sure is a nice bubbly to drink now.

Lots of rich, yeasty citrus and strawberry flavors in this dry, elegant sparkler. The bubbly texture could be more refined, but it’s a nice Champagne-style wine.

A beautiful sparkling wine, marked by an extremely fine texture toast feels silky and smooth. The bubbles are very fine, so the wine lacks the roughness you usually find in bubblies of this price. It’s a fruity drink, showing pineapples, tangerines and vanilla.

Light yellow. Pear, orange zest and smoky lees on the nose. Offers flavors of melon and fresh orchard fruits, with a honeyed nuance and a spicy overtone. Refreshingly dry and precise, with firm closing grip and lingering bitterness.

Shows good intensity and balance, with baked apple, spice and appealing earthy aromas that lead to rich but crisp pear, lemon curd and toast flavors. Drink now through 2012.

Sleek and well-defined, with a mix of mineral, fresh earth, lemon, herb and green apple. Fresh, crisp and mouth-cleansing. Drink now.

This nonvintage bottling is consistently one of California’s most pristine and elegant sparkling wines, showing off a retinue of cool-climate Anderson Valley fruit flavors, like crisp pear and green apple, pleasantly obscured in a coastal fog.

I’ve always liked this wine, and it’s one of the best sparking wines made in the U.S. They’ve got a great stock of reserve wine from Anderson Valley. Those reserves add richness to the brisk acidity and ripe apple flavors. With the creamy mousse on this, I’d like a Paive Vecchio or a Parmigiano to lighten it up.

It’s tricky to make sparkling wine in the California heat, but it’s easier if the heat’s moderated by Mendocino fog. Roederer’s sparklers remain among the finest in the state.

Smooth and creamy with a rich core of creamy pear, spice and hazelnut that are deep, well focused and complex. Long, full finish.

The holidays are upon us, Celebrate with this incredible California sparkler. Brightly acidic, yet plush and refined with hints of sweet lemon, lime, hazelnut and wholesome vanilla notes. Clean and crisp, the bubbles, small and clear, dance to the top of your fluted glass all the way through to its almond and spicy finish. This is the standard for all French-inspired California champagne. Try it in place of Chardonnay for your ham or turkey holiday dinner. The impressions it leaves will astound!! Happy Holidays.