The current release of the NV Estate Brut is made up mainly of fruit from the 2015 vintage. It is a blend of 60% Chardonnay and 40% Pinot Noir and was made with about ten grams per liter dosage. Disgorged in October of 2018, it has a fresh, open nose with pure fruit expression: crushed apples, pears and lemon peel mingle with touches of stone, flowers and toast. The medium-bodied palate offers a lovely dichotomy of toasty fruits with uplifted citrusy, minerally accents with a finely beaded mousse, and it finishes long and ultra fresh.

Seamless and silky, showing an almost effortless sense of complexity, with notes of lemon and pear paired with toasty brioche, fresh ginger and hazelnut details.

Although I’ve not sampled every sparkling wine from California, Roederer Estate’s is my favorite. Part of the reason their wines are so good is, of course, the talent of Roederer, the French Champagne producer that owns it. But another important reason for their quality is that all of the grapes for their sparkling wines come from their vineyards, which means they have total control over the entire process from vineyard to winemaking to aging. A traditional Champagne-style blend of Pinot Noir and Chardonnay, their non-vintage Brut is lively and fresh, with a remarkable smoothness. Fruitier and less yeasty than Roederer Champagne, it has the Roederer balance and elegance. It over-delivers

This crisp, fruity and citrus-accented wine has plenty of green apple and lemon flavors, brisk bubbles and a clean, tangy finish. A flavor of fresh-baked bread and a softer texture develop with time in the glass.

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.