2004 Extra Brut
Sparkling wine winemakers reverently speak of “Extra Brut” as the ultimate expression of their art and vineyard. Not surprisingly, few are made and only in vintage years. When using a minimal amount of sugar in the dosage, the rewards can be splendid and memorable. At Gloria Ferrer, we start ours with only the first, most gentle pressing of our finest Carneros estate fruit. We increase cellar-aging of over 6 years for this limited production Late Disgorged 2004 Carneros Extra Brut cuvée to enhance its sublime effervescence, tiny bubble trails and delightfully fragrant mousse.
This crisp, exquisitely dry sparkler has bright layered flavors of Meyer lemon citrus, Granny Smith apples with toasty complexity that crescendo into a brilliant, silky and dry finish.
2004 harvest conditions began with an early bud break, which in turn led to consistently warm, but not hot conditions throughout the summer months. Several heat spikes alongside a general warming trend later in the season provided for an early harvest, with lower-than-average yields and excellent fruit quality. The resultant wines have a broad range of flavors alongside the equilibrium so inherent to grapes grown in the Carneros.
"Lots to like in this lovely sparkling wine, aged on the yeast for many years before being released. It shows a doughy toastiness to the sunny, ripe raspberries, lime and vanilla, and is silky in texture. Elegant and upscale, it's at its best now, so drink up."
- Wine Enthusiast, December 2012
"Sleek and finely focused, featuring baked apple and white chocolate aromas, with rich, layered flavors of Asian pear accented by hints of raspberry, spice and yeasty cinnamon roll. Offers a crisp, vibrant finish. Drink now through 2016."
- Wine Spectator, December 2012
Top Ten American Sparkling Wines
"Gloria Ferrer only produced 800 cases of this excellent vintage sparkler, available exclusively to their wine club members and tasting room visitors. Composed of 67 per cent Pinot Noir and 33 per cent Chardonnay, it is well-balanced and dry. On the palate, the wine displays apple, lemon and custard flavors that linger on the elegant finish."
- Gayot, June 25, 2012
A perfect complement includes caviar, sushi, sashimi or oysters on the half shell with mignonette. Pasta dishes with a creamy Alfredo sauce will enhance the liveliness of the wine or a simple Charcuterie of cured meats, olives and triple cream cheese would serve as a crowd pleaser for any occasion.
Blend: 67% Pinot Noir 33% Chardonnay Alcohol: 12.9% Dosage 6g per liter
Wine Club and Winery Exclusive
Only 800 cases produced