Gloria Ferrer Carneros Cuvee 2005

Great pairing with any type of seafood, from raw oysters or sashimi to cracked crab, caviar, steamed mussels, smoked salmon and lobster. Also excellent with cream based risotto, roast chicken and the complex delicacy of artisan goat cheese. Seasoning affinities include lemon zest, toasted pine nuts and sweet fennel.The Carneros Cuvee is our Tete de Cuvee. It represents the best fruit from our 335 acres of estate vineyards as well as our winemaking expertise in the art of blending. This special Cuvee is only produced in a select vintage year.

The Carneros Cuvee is our Tête de Cuvée. It represents the best fruit from our 335 acres of estate vineyards as well as our winemaking expertise in the art of blending. This special Cuvée is only produced in select vintage years. Our 2006 vintage is a blend of Pinot Noir (55%) and Chardonnay (45%), offering a synthesis of effusive zesty lemon expression with superb structure and finesse. With over 9 years en tirage and a minimum of six months on the cork, this decade-old wine is remarkably fresh, rich and complex and represents the ultimate statement of our sparkling house style.

The wine opens up with Meyer lemon zest and delicate floral aromas. This leads into the mouth with a fine, creamy mousse with crisp green apple, lemon curd and black cherry. The long finish wraps up crisp bringing toasty brioche and a little fresh ginger zing.

Grapes are handpicked and transported to the winery in small bins where they are gently whole-cluster pressed to retain the delicate vibrancy and freshness. Only the first press, with the most delicate flavors and aromas, is used for this wine that is fermented in stainless steel tanks at 55-60°F. After 6 months of first fermentation, the winemaking team assembles the final blend from 17 wines, hand selected from our best press fraction (or cuvée).

The 2005 vintage began slowly with a cool, wet spring and a frost that reduced crop. Cool weather continued until harvest, prolonging the ripening process and, combined with moderate yields, produced fully flavored fruit with excellent acidity.

Wonderful flavors of buttery pastry combined with ripe Meyer lemon and grapefruit notes with a slight hint of apple hiding in the finish. The clean, crisp acidity helps to cleanse the palate after each bite. Pairs remarkably well with young ripe triple cream cheeses and robust blue cheeses with honey. This special cuvée is seafood’s best friend, the delicate citrus flavors pair perfectly with raw oysters, mussels, clams, spicy curries and sashimi. The buttered pastry flavors bring out the richness of fresh Dungeness crab, lobster, caviar, and smoked sturgeon.