A crisp, dry sparkler

2008 Extra Brut

Late Disgorged

Get this Award Winning Wine Now

About the wine

2008 will be remembered by Carneros grape growers as a challenging year. It was one that required more attentive care of the vines. Record frost in March and April damaged some of the vines followed by an unusual dry spell which caused the yields to be lighter and which accelerated the ripening of the fruit. Despite the year’s challenges the fruit quality was excellent as the lower yields produced highly concentrated fruit flavors.

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 to 7 years for this limited production Late Disgorged 2008 Carneros Extra Brut cuvée to enhance its sublime effervescence, tiny bubble trails and delightfully fragrant mousse.

This crisp, dry sparkler carries aromas of brioche, Meyer lemon zest and delicate white flowers. On the palate you are met with bright citrus, mineral, and a hint of ginger. The pinot noir comes through in the 2008 vintage in the form of the red apple on the palate, giving this vintage a little more complexity and weight. The finish is long and lingers.

Download the Tasting Notes

What the critics say…

“Impeccably dry and refined, with crisp acidity that cuts through like a blade. Lemon curd and piecrust aromas combine with complex flavors of tart apple, mineral and fresh ginger. Drink now through 2018.”– 93 pts: Tim Fish, WINE SPECTATOR INSIDER (2016)

 

93Wine Spectator Insider (2016)

92Wine Enthusiast (2015)

Double Gold (2016)

Double Gold (2016)

Gold (2016)

Food Pairing

EB3

A tremendously versatile wine that is equally delicious with shellfish, crab, roasted chicken, sushi and a variety of Asian or Indian cuisine. Seasoning affinities include lemon grass, fennel and white pepper. Look to hard aged and triple creme cheeses with Meyer lemon compote for the cheese course. For a dessert pairings, look for tarts that showcase lemon, citrus fruit or kiwi.

More  food pairings & recipes on our blog, The Glorious Life.