Excellent balance and great finesse. Delicate apple and lemon characters, soft and fresh on the palate,
with citrus and fresh honey characters on a long finish. It is well-balanced with little acidity-an elegant
and very complex wine.
Vinous 91 points - Light, bright gold. Pungent aromas of pear skin, white flowers, beeswax and smoky lees. Dry and focused but showing very good depth to its spicy, ginger-accented orchard and citrus fruit flavors. Tight, linear and smoky on the impressively long finish, which leaves notes of lemon pith and ginger behind. (JR)
Wine Advocate 89 points - The 2003 L’Ermitage emerges from the glass with a rich tapestry of dried apricots, hazelnuts, spices, dried flowers and orange zest. This is a fairly oxidative, burnished style, with considerable depth and textural volume. I would prefer to drink the wine over the next few years, while the fruit retains its energy. The 2003 L’Ermitage is 52% Chardonnay and 48% Pinot Noir with the addition of 4% reserve wines from the 1999 vintage. Anticipated maturity: 2012-2014. (Feb 2012)
Wine Spectator 93 points - Elegant and sleek, yet complex, with cinnamon and green apple aromas that lead to rich flavors of pear and lemon custard layered with brioche and mineral. Drink now through 2015. 5,251 cases made. TF (Nov 30 2011)
Roederer Estate’s sparkling wines are produced using only Estate grown grapes from the winery’s own
vineyards. Carrying on the tradition of Champagne Louis Roederer in France, special oak-aged reserve
wines are added to each blend. The multi-vintage Anderson Valley Brut debuted in 1988 to great acclaim.,
followed by the Brut Rosé and Roederer Estate’s L’Ermitage.
|Wine maker notes
|Roederer Estate wines are made with just the cuvée pressing; no première ordeuxième taille is used. The
wines for the dosage and disgorging liquor added to the L’Ermitage were chosen from five different wines
to find the best balance and complexity. As with previous vintages, the blend is specially crafted to increase
the wine’s ability to age. After disgorging, the L’Ermitage is aged at least six months in the bottle before
|L’Ermitage suits wonderfully with chicken and cream sauces, smoked salmon and crab, as well as fettucine
with prawns in a sparkling butter sauce.