Exploring Quartet Rosé NV Roederer Estate from California’s Anderson Valley

Jean-Claude Rouzaud, former president of Champagne Louis Roederer, understood that first-rate estate vineyards create exceptional sparkling wines. He spent several years exploring California’s diverse regions for ideal growing conditions. 

The vineyards were planted in 1984, the winery was planted in 1986 and the first Roederer Estate MV Brut cuvée was introduced in 1988. The Quartet winery is nestled in Mendocino County’s cool, fog-shrouded Anderson Valley. There are four distinct vineyards on the estate - hence the name Quartet - from which all the grapes are sourced.

Roederer Estate’s winemaking style is based on two elements: ownership of its Anderson Valley vineyards and the addition of oak-aged reserve wines to each year’s blend, creating a multi-vintage cuvée in the traditional Louis Roederer style. 

Notes on Quartet Rose NV Roederer Estate

The Roederer Estate Rosé is a blend of 60% Pinot Noir and 40% Chardonnay grapes. To produce the delicate salmon colour, Arnaud Weyrich, Quartet’s Head Winemaker, allows 5% of the Pinot Noir to undergo extended maceration before secondary fermentation. Only the cuvée (the first pressing of 120 gallons/ton is used in the production of Quartet.  10% - 20% of the Quartet Rosé is made up of premium quality oak-aged reserve wines, creating a multi-vintage cuvée (no less than 5 vintages) in the traditional Roederer style. It is fermented at 18’c in high-grade stainless steel tanks. No malolactic fermentation is used in order to produce a wine of freshness, elegance and precision.

The resulting Brut Rosé has fine, persistent bubbles. The Chardonnay contributes elegance, a floral character and a pleasantly austere freshness, which are the perfect counterpoint to the delicate fruitiness of the Pinot Noir, which brings notes of fresh red berries. It is perfect as an aperitif but equally enjoyable with lightly grilled meat.