Elite Brands welcomes Archer Roose Canned Wine to Colorado and the Elite Brands family! Born at the dinner table while lamenting to friends about the high cost of quality wine, Archer Roose co-founders and wine lovers, Marian and Dave, began to seriously question the conventional wine model in the U.S.
With Dave’s experience running an award-winning winery, they were able to pinpoint the inefficiencies of the wine market and build a re-imagined supply chain. By becoming their own importers and using alternative packaging, they were able to ship wine in bulk to the U.S. at a much lower cost — meaning luxury-at-a-discount-wines in planet-friendly formats.
Archer Roose continues to scour the best wine regions in the world to find partners who produce varietals every bit as luxurious as they are respectful to the environment.
“Gold Medal for Best of Class at the 2019 International Canned Wine Competition”
Tasting Notes: This can of delicious goodness hails from Veneto, Italy, the true birthplace of Prosecco. It’s frothy, and fruity — perfect for completing your Aperol Spritz or simply sipping and savoring. Let’s face it: bubbles, not beer, is proof that God loves us. Crisp, clean and dry with fruit-forward notes of pear and apple.
Winemaking: The grapes are de-stemmed and softly pressed via a pneumatic press. Prior to fermentation the juice is chilled to allow a natural separation of sediment and juice, after which selected natural yeasts are added to initiate the fermentation. Bubbly undergoes two different fermentations. The first fermentation occurs in stainless steel tanks for approximately 15 days at 19- 20º C. The second fermentation, which produces the soft bubbles, lasts about 3 days.
- Average Age of Vines: 20 years
- Soil: Clay
- Altitude: 50-250 meters above sea level
- Grapes: 60% Garganega, 40% Glera
- Alcohol: 10.5%
Tasting Notes: From the best wine growing region in Chile, our crisp “Sauvy B” is a real porch pounder. With a bright nose, and a burst of citrus, this wine is great with oysters oceanside – or sipping discreetly on the train. Tropical citrus and grapefruit notes with a balanced minerality.
Winemaking: Immediately following harvest, the skin and seeds are removed, and the grapes are pressed and settled via cold static decanting, over 24 hours. A selection of dry yeasts are added to start the process of fermentation, at a maintained temperature of 15 to 16ºC. The fermentation lasts 3-4 weeks, after which the wine is aged on its lees with batonnage for one month. The exact length is determined by taste. The winemaker then leaves the wine to settle for 2 weeks and racks it again.
- Average Age of Vines: 20 years
- Soil: Granitic decomposition, river bank clay, sand
- Altitude: 780 meters above sea level
- Grapes: 100% Sauvignon Blanc
- Alcohol: 12.5%
“Vivino Rated among top 6% of all wines in the region”
Tasting Notes: Sourced from a sustainable winery in the heart of Provence, France, this delectable blend is the answer to your “Rosé all day” fantasies. Cheers to looking at the world through glasses of Rosé. Dry and fruit-forward, with notes of strawberry, raspberry and apricot compote.
Winemaking: Following harvest, the grapes are immediately pressed and fermented in a mix of stainless and cement tanks, between 14º-16ºC. There is a 5-8 day grape maceration. Each day, the lees are removed from the must via cold co-stabilization. The wine is aged on its lees for 3 months, with batonnage.
- Average Age of Vines: 27 years
- Soil: Limestone, stones, sand and some clay
- Altitude: 400 meters above sea level
- Grapes: 65% Grenache noir, 24% Syrah, 8% Carignan, 3% Grenache blanc
- Alcohol: 13%
“Chilled Magazine’s Pick for National Malbec Day 2020”
Tasting Notes: French in origin, the Malbec grape came into its own in the high altitude and desert climate of Mendoza, Argentina. We hope our soulful interpretation inspires you on your own journey of self discovery. Salud! Balanced acidity and dark ripe fruit, with notes of warm vanilla, blackberry and plum – try it chilled!
Winemaking: The 2019 Malbec is made via carbonic maceration and fermented with select, native yeasts at a temperature between 26 and 28º C, with a combination of pump-overs and delestage. The pumpovers are done forcefully at the beginning of the fermentation and more gently towards the end in order to extract tannin from the skin of the grapes and not the seeds. The wine sees 14 days of skin contact and is aged over fine lees for 6 months.
- Average Age of Vines: 15-20 years
- Soil: Mix of sand, clay and stones
- Altitude: 1100 meters above sea level
- Grapes: 100% Malbec
- Alcohol: 13.5%