Jean-Claude Rouzaud, then president of Champagne Louis Roederer and fifth generation descendant of the founder, selected the 580-acre Anderson Valley vineyard and winery site in 1981. Rouzaud, who has since handed down the family tradition and position to son Frdric Rouzaud, believed that estate-owned vineyards were essential to ensure top quality wine, and had searched California for ideal growing conditions throughout the course of several years. There are four distinct vineyards on the estate - hence the name Quartet - from which all the grapes are sourced. The estate covers 500 acres in total. The Anderson Valley is 125 miles north of San Francisco and just a few miles inland from the rugged Mendocino coast thus giving it a similar cool climate to Champagne. The grapes used are the same as used in Champagne - Chardonnay and Pinot Noir.
60% Chardonnay, 40% Pinot Noir
Roederer's winemaking style is based on two elements: complete ownership of its vineyards and the addition of oak-aged reserve wines to each year's blend or cuve. All the grapes for the wines are grown on the Estate. Oak-aged wines from the Estate's reserve cellars are added to the blend, creating a multi-vintage cuve in the traditional Roederer style. Only the cuve (first pressing of 120 gallons/tonne) is used; no premiere or deuxieme taille. The fermentation takes place in high-grade stainless steel tanks at 65 degrees Fahrenheit. No minimal malolactic fermentation is used in order to ensure that the wines age well and retain the fresh, somewhat austere style that is one of the characteristics of Roederer wines.
Crisp and elegant with complex pear, spice and hazelnut flavours. It is fresh and lightly fruity with great finesse and depth of flavour.
Matches well with egg dishes (think brunch), sushi, spicy Asian food, fish and white meats with creamy sauces