When a California sparkler comes from the same hands behind Champagne Louis Roederer, expectations are high, and Quartet Anderson Valley Brut doesn’t disappoint. This is cool-climate Californian fizz at its finest: elegant, precise, and quietly complex, like Champagne with a west coast accent.

In the glass, it’s pale lemon, classic and inviting, but it’s the nose that really pulls you in. Bright green apple and ripe pear jump out first, quickly followed by zesty lemon and grapefruit. Then comes a lovely touch of soft white peach, a nod to its Californian ripeness. But it’s not just about fruit. Dig a little deeper and there’s a whiff of croissant, creamy butter and toasted brioche—like walking past a bakery at breakfast. A gentle hint of toasted almonds adds a final, subtle layer of richness.

On the palate, it’s crisp and lively with properly high acidity, but balanced beautifully by the ripeness of the fruit and a touch of residual sugar that rounds things out. It’s officially off-dry, but only just—you’d barely notice with the freshness driving the profile. That fresh orchard fruit carries through on the palate, joined by lemon curd, baked peach, a swirl of butterscotch, and a finish that leaves behind a memory of honey-drizzled pastry. The mousse is creamy and fine—no aggressive bubbles here—just a soft, persistent fizz that lifts everything effortlessly.

There’s complexity here for sure: bright, ripe fruit layered with subtle toasty and nutty notes that suggest a bit of bottle age and careful winemaking. It’s not just fresh and fun—there’s something quietly sophisticated about it.

While it’s drinking beautifully now it’s got the stuffing to evolve. The acidity and ripe fruit give it the structure to age gracefully over the next few years, developing more honeyed and nutty depth.

In short, this is a Californian fizz that seriously overdelivers and gives Champagne a run for its money.