Quartet is Champagne Louis Roederer’s outpost in California’s Anderson Valley. A cool climate and well-drained soils provide the ideal conditions for Louis Roederer’s winemaking style: one of excellence, precision and freshness. The Quartet Brut is crisp and elegant with complex pear, spice and hazelnut flavours. It is fresh and lightly fruity with great finesse and depth of flavour.
The winemaking style is based on two elements: 100% Estate grown fruit and the addition of oak-aged reserve wines to each year’s blend. Reserve wines are added to the cuvée, creating a multi-vintage blend in the traditional Louis Roederer style. Only the cuvée (first pressing of 120 gallons/ton) is used, no premiere or deuxieme taille. Fermentation takes place in high-grade stainless steel tanks at 18°C. Zero to minimal malolactic fermentation takes place in order to ensure the wines age well and retain the fresh, precise and well-defined style that is one of the characteristics of Roederer Estate wines. The wines are aged for a minimum of two years on the lees.
Food pairing: Equally comfortable with candlelight dinners and summer picnics, Quartet Brut is not just for toasting! It’s also wonderful with egg dishes (think brunch), sushi, spicy Asian food, fish and white meats with creamy sauces. Serve at 12°C
Wine Spectator: 92 Points & 25th place in Top 100 – “With its classic brioche aromas and fine, fresh mousse, this consistantly excellent performer is the closest I have tasted to the real deal. Beautifully harmonious, multi-layered and long”.
Wine Enthusiast: 92 Points – “A voluptuous and expressive sparkler, with floral red apple, brioche and cinnamon spice aromas and rich, vibrant flavours that finish on a luxurious note”.
Jancis Robinson: 17.5/20 – “The fruit flavors are apparent, fresh and lively in this medium-bodied, beautifully balanced brut. Light pear and pineapple aromas are followed by richer pear and citrus flavors, and subtle hints of baking spices, almonds and a nice earthy touch”.
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