A crisp, dry sparkler

2009 Extra Brut

Late Disgorged

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About the wine

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 over 6 years for this limited production Late Disgorged 2009 Carneros Extra Brut cuvée to enhance its sublime effervescence, tiny bubble trails and delightfully fragrant mousse.

The growing season of 2009 began with a mild spring that brought us budbreak right on schedule in March. Some late rain events were welcome, as they allowed us to delay irrigating the vines saving water in a dry year. No significant frost events put the young shoots in jeopardy. Weather for bloom was warm and dry, setting an average size crop of grapes. Through the summer the temperatures were ideal: mild with only a couple of heat spikes allowing the fruit to ripen at a moderate rate to develop deep flavor and concentration.

Harvest at our estate began on August 19, and mild weather brought the grapes in a moderate rate. Yields were about average and the quality was excellent. Harvest wrapped up at the end of September just in time to miss a heat spike of 100+ degree temperatures. Overall the vintage was about as good as we could hope for.

We increase cellar-aging to 7 years for this limited production Late Disgorged 2009 Extra Brut cuvée to enhance its sublime effervescence, tiny bubble trails and delightfully fragrant mousse.

This dry sparkler has a nose of green apple and toasty brioche. The mouth is bright and crisp and adds citrus with a touch of honey and some black cherry in the background. The finish is long with a touch of ginger at the end.

Download the Tasting Notes

What the critics say…

Wine Enthusiast (2017)

Double Gold (2017)

Food Pairing


The bright, crisp acid in this dry brut is the ultimate palette cleanser. A variety of seafood’s from oysters Rockefeller to petrale sole with caper butter accompany this reputable brut. Ginger, honey and citrus flavors create a lively match for spicy Curries or Szechuan influenced dishes. Also compliments a wide selection of soft cheeses akin to camembert or La Tur and even fresh Chevre.

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