Gloria Ferrer - Sonoma, California
Sonoma Brut
The Sonoma Brut has been carefully crafted entirely from hand-harvested Pinot Noir and Chardonnay grapes. Over forty different selections of Pinot Noir and Chardonnay are planted on our 340-acre estate in the Sonoma Carneros district. It is this viticultural diversity that allows us to consistently produce cuvées with complexity and clear fruit expression. The Brut is dominated by Pinot Noir, a stylistic decision enabling the complex aromatic and palate profile that this red-skinned grape contributes to Brut cuvées.
Tasting Notes
Delicate pear and floral notes backed by toasty almond. On the palate, one finds lively citrus, toast and apple flavors overlaid with persistent effervescence, a creamy mid-palate and toasty finish.
Winemaking
- Whole cluster pressed to avoid bitter compounds
- 20 to 25% of the premiere taille or first press, is used to add richness and structure to the base blend.
- Juice is naturally settled overnight (débourbage) to encourage a clean fermentation.
- Proprietary yeast used for the secondary bottle fermentation provides a delicate house signature from year to year.
- The cuvée is a blend of 20 different base wines fermented in stainless steel tanks at a temperature of 55 to 60 degrees Fahrenheit.
- The wine spent a year and a-half en tirage (on the yeast).
- Small and numerous bubbles are encouraged by autolysis, the process by which yeast imparts complexity and a yeasty character to the wine. The autolysis particles provide sites for the formation of the mousse.
- After disgorgement, the wine was balanced with a dosage of 1.3 g/100 mls.
Acclaim
90 POINTS
Wine Spectator, November 15, 2009
88 POINTS
Wine News, December 2008/January 2009
90 POINTS and TOP WINE SELECTION
Wine Spectator, Dec. 31, 2006 - Jan. 15, 2007
92 POINTS
The Wine News, December/January 2007-08
THE WINE SPECTATOR TOP 100 LIST
The only California sparkling wine on the Top 100 list!
Wine Spectator, December 31, 2004 - January 15, 2005
View Acclaim for All Wines
Awards
2009 Gold Medals
San Diego International Wine Competition
Riverside International Wine Competition
Tasters Guild International Wine Competition
Los Angeles International Wine & Spirits Competition – BEST OF CLASS
Critics Challenge International Wine Competition
California State Fair Competition
North of the Gate Wine Competition – BEST OF CLASS
Sonoma County Harvest Fair - BEST OF CLASS
2008 Gold Medals
San Francisco Chronicle Wine
Competition - BEST OF CLASS
Monterey Wine Competition
Tasters Guild International Wine Competition
Food Affinities
A tremendously versatile wine that is equally delicious with shellfish, crab, roasted chicken or sushi. Seasoning affinities include lemon grass, fennel and white pepper. Look to hard aged and triple crème cheeses with Meyer lemon compote for the cheese course.
Blend
91.2% Pinot Noir
8.8% Chardonnay
Analysis
pH: 3.21
Total acidity: 0.68 grams/100 ml
Alcohol: 12.5%
Dosage: 13 grams/Liter
En tirage: 18 months
