2006 Royal Cuvée
A showcase for our estate vineyard, Gloria Ferrer has been perfecting the Royal Cuvée since we served the first vintage to the king and queen of Spain in 1987. The blend that came together from the 2006 growing season benefited from a late harvest and long hang time. That touch of extra ripeness makes the 2006 Royal Cuvée a particularly profound statement about the quality of fruit being grown on our Carneros estate.
San Francisco International Wine Competition 2014
DOUBLE GOLD – 2014 Women’s Int’l Wine Competition
User Ratings & Reviews
Ripe stone fruit medley and citrus intermingle with toast, butter and yeasty aromas on the nose of this well-developed yet vibrantly fresh sparkling wine. Creamy textures with hints of butterscotch and almonds support delicious flavors of pears, apples and lemons. The elegantly structured and long creamy finish is simply irresistible.
This wine pairs beautifully with a wide variety of appetizers ranging from toasted almonds and marinated olives to fried calamari or seared scallops. Enjoy it with Brie or aged Gouda cheese, steamed mussels and delicate cream based fish and chicken entrees. Seasoning affinities include citrus peel and tarragon.
Our Royal Cuvée is a prestige bottling that showcases the superb quality of the grapes grown on our 335-acre estate vineyard in Carneros. The structure and mouthfeel of this wine have evolved over successive vintages as these impressive vineyard blocks have matured. Made only from the first pressing of hand-picked grapes, this classic Brut blend of two-thirds Pinot Noir and one-third Chardonnay offers the delicacy and exuberance of perfectly ripe fruit well-integrated with complexities derived from over five years of aging on the yeast. The inaugural vintage of "Royal Cuvée" was first served to King Juan Carlos I and Queen Sofia of Spain, during their visit to California in 1987.
- 66% Carneros Pinot Noir, 34% Carneros Chardonnay
The 2006 vintage began slowly with a cool, wet spring that slightly delayed bud break and bloom. The delayed season proved to be a blessing in July when temperatures spiked to 100°F for a few days, most clusters consisted of green, hard berries not as susceptible to heat damage. Cool weather returned until harvest and allowed us to produce fully flavored fruit with excellent acidity.
- The cuvee was made exclusively with free-run juice
- Grapes were whole-cluster pressed to minimize extraction of bitter compounds
- Base wines were fermented in stainless steel tanks at 55 - 60F to preserve delicacy
- Seventeen base wines were carefully blended to create the final cuvee
- The wine was aged for more than seven years on the yeast
Case Production -
- 4,500 Cases
- pH: 3.17,
- Total Acidity: 0.74g/100 ml ,
- Alcohol: 12.5% ,
- Dosage: 12.9 g/L