The Quartet winery is owned by prestigious Champagne house Louis Roederer – who established the vineyards and winery in 1982 in the cool Anderson Valley in Mendocino, California. After years of research the Rouzaud family identified key areas which would suit the production of high quality sparkling wine. Today, 235 hectares are located across 4 distinct vineyard sites – hence the name! The cool climate and free draining soils are ideal for the growing of Champagne classic grapes Pinot Noir and Chardonnay.
60% Chardonnay 40% Pinot Noir.
Only the first, gently pressed, free run juice is ever used in sparkling wine production. First fermentation is carried out in stainless steel at 18⁰C. Both the Brut NV and Brut Rosé do not undergo malolactic fermentation in order to preserve the freshness and balance that the acidity brings. Lees aging is never less than 2 years – but more often 3 years is the norm.
Drink now and over the next 2 years.
The wine maker is Arnaud Weyrich, a graduate of Montpellier Oenological School, who also worked as Roederer’s Chief Technical Officer in their Champagne headquarters in Reims. The approach to the Brut NV and Brut Rosé NV is very similar. Individual sites and varieties from within those sites are selected and fermented separately. Over the years Roederer Estate has also built up a stock of older “reserve” wines which are oak aged and used to blend back into new wines to add depth and richness. A number of these are well over 5 years old. Typically more of these reserve wines are used in the Rosé – sometimes up to 20% of the cuvée.
An obvious aperitif, with canapés, but has the body, fruit and freshness to go with classic shellfish partners or a bisque soup.
In the press
Decanter Magazine- 95 points
Jancis Robinson MW- 17.5 points