About the wine
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 2007 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 nose opens up with red apple and Meyer lemon and is just beginning to show some mature character. The mouth adds white pear and black cherry with a touch of brioche. The mouthfeel has plenty of structure to hold up the fruit and carries the wine to the mineral finish.
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 15 wines, hand selected from our best press fraction (or cuvée).
The 2007 vintage brough a mild spring, frost free. Below average rainfall produced slightly early bud break. Although berries were small, cluster counts were high, allowing thinning to desired crop levels. Three 100-plus-degree days at the end of August were followed by nearly four weeks of moderate temperatures. Long hang time with heat spikes produced a cool, orderly harvest with no dehydration or dimpling of the berries. The fruit was sound, ripe and with dark color, concentrated flavors and excellent acidity – all in all, an outstanding vintage.
What the critics say about the 2007 vintage…
“A mingling of 55% Pinot Noir and 45% Chardonnay, this imparts nicely complex, layered elements of brioche, wet stone and lemon rind, the acidity tenacious and complementary. Dry, its late disgorging makes for admirable length and breadth.”– 93 pts: Virginie boone, WINE Enthusiast (2018)
Subtle red apple on the nose with sweet acidity from the Meyer lemon blend together in harmony. This mature cuvée is the perfect companion to seafood. It brings out the richness of fresh Dungeness crab, lobster, caviar, oysters on the half shell or smoked sturgeon. On the sweet side try a brioche and caramelized pear bread pudding with lemon crème fraiche. For the cheese board try a wide selection of soft cheeses such as Triple Crème Brie, La Tur or even fresh Chevre.
More Carneros Cuvée food pairings & recipes on our blog, The Glorious Life.