2003 Roederer Estate l'Ermitage Brut
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Tasting notes
Made with about 11 grams per liter dosage and disgorged in February of 2011, the 2003 L'Ermitage Brut takes time to open from the glass and has mature aromas of iodine, coffee grounds, toast and candle smoke with a core of crushed apples. The palate offers smoky, toasty flavors with creamy mousse and a lingering, minerally finish. Winemaker Arnaud Weyrich says 2003 was the first time grapes in Champagne were harvested ahead of those in Anderson Valley—it was warmer in Champagne that year than in Anderson Valley.
Critic scores
Average Score
Stephen Tanzer, Vinous
Antonio Galloni, Vinous
More reviews and scores
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)
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.