All those years, insiders KNEW that no American sparkling wine could surpass L’Ermitage.

Now that fact is set in stone with a 100 points from Wine Enthusiast.

Guess it’s not exactly fair to crown an Anderson Valley staple owned by a Frenchman as an American wine, but it is. It’s been so since 1982, when the house of Roederer saw the great potential Mendocino has for world-class Champagne method wines, a vision that dates back to 1776, actually.

This is not only the first but the ONLY non-Champagne sparkling Wine Enthusiast has ever awarded with perfection. Only 10 flagship tête de cuvées by Champagne houses have reached that pinnacle before: by Louis Roederer, Krug, Salon, Pol Roger, Charles Heidsieck, Philipponnat, and Billecart-Salmon.

And Roederer Estate. Let that sink in for a moment. Champagne has been fermenting in French bottles since the 1530s; California has been at it since 1965. It took over 4 centuries to catch up, but we did it!

A recent Vinous vertical spotlight claims that “From the beginning, Jean-Claude Rouzaud’s goal was to make Méthode Champenoise wines in California. The flagship L’Ermitage was conceived in 1989 as a California tête de cuvée. Malolactic fermentation has traditionally been blocked, as has always been the case with Cristal. L’Ermitage is a Chardonnay-driven wine, while Cristal is a Pinot-based Champagne. Acidity is also quite a bit higher in Anderson Valley than in Champagne. Pricing remains exceptionally fair relative to other top still and sparkling wines from regions around the world.”

Seriously, folks, this stuff would shame many a Champagne in its richness and complexity. Slip it into a blind lineup and SHOCK people when they see it’s not a Cristal.

As any 100-pointer, though - it’s limited - so there’s that.

100 Points, Cellar Selection – Wine Enthusiast “If sunshine could be bottled, it would be this. Aromas of fresh succulent stone fruit, a hint of yeast, citrus blossoms, and notes of quince on the nose. The mousse is creamy and light with baked red apples, blood orange zest, white grapefruit, sticky caramel, and layered salinity with a mouthwatering finish. It will bring a smile to your lips.”