2005 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 2005 growing season benefited from a late harvest and long hang time. That touch of extra ripeness makes the 2005 Royal Cuvée a particularly profound statement about the quality of fruit being grown on our Carneros estate.
Wine Spectator November 30, 2013
Wine Enthusiast Magazine’s Advance Buying Guide, November 2013
Top 100 Wine – San Francisco Chronicle, 2013
User Ratings & Reviews
Tasting NotesRipe 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.
AboutOur 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.
- 67% Carneros Pinot Noir, 33% Carneros Chardonnay
WinemakingThe 2005 vintage began with a very cool, wet spring that slightly delayed bud break and bloom. A mild, sunny and dry summer further slowed the season, and temperatures through September and into October remained below 100°F. As a consequence, a longer than normal period between veraison and harvest provided true hang time.
- 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 five years on the yeast
- pH: 3.18,
- Total Acidity: 0.70g/100 ml ,
- Alcohol: 12.5% ,
- Dosage: 1.31 g/100ml