The Glorious Life Blog

2008 Brut Rosé-Sold out

2008 Brut Rosé-Sold out

Price: $45.00

“91 Points: Vibrant and floral, with rose petal and strawberry aromas that lead to sleekly focused raspberry, cinnamon and cream flavors.” – Wine Spectator, November 2013

In crafting an exceptional sparkling rosé, you have to start with great Pinot Noir. Here at Gloria Ferrer, that just happens to be our specialty, and it comes shining through in this gorgeous, almost copper-colored rosé. Wild weather in the 2008 growing season caused vines to struggle. However, for the fruit that flourished, that only added to the flavor profile. The 2008 Brut Rosé is full-bodied and rich in raspberry and strawberry flavors.

  • 94 Points

    California State Fair 2014

  • 91 Points

    Wine Spectator November 2013

  • GOLD – 2014 Dallas Morning News

  • GOLD – 2014 Grand Harvest Awards

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Tasting Notes

This delicate pale salmon Rosé greets you with vibrant aromas of ripe strawberries and Meyer lemon citrus intermingled with hints of yeast on the nose. On the palate, enjoy a slightly creamy texture with tangy raspberries, cherries and bright acidity which leads to a crisp and refreshing finish.

Download a PDF of the tasting notes

Food Affinities

Delicious as an apéritif or with a wide range of cuisine from fresh oysters to grilled prawns, salmon, mussels and olives. The Brut Rosé is a superb cheese wine and also complements the hard-to-pair artichoke.

About

Sparkling wine aficionados around the world admire well-crafted rosé for its beautiful color, fruit character and great versatility in pairing with food. The aromas and flavors of this wine are strongly influenced by a preponderance of Pinot Noir in the blend, while a small amount of Chardonnay contributes structure and an extended finish.

  • Blend

  • 92% Pinot Noir, 8% Chardonnay

Winemaking

Carneros grape growers had record frost damage losses in March and April of 2008, and we suffered some loss in low-lying areas. Our crew left as many shoots as possible on the vines during suckering to increase cluster counts and lessen the impact. High heat and wind during the May bloom period compromised pollination and cluster weights averaged 20% below normal. By June of one of the driest growing seasons we have seen, vines in thin soils showed water stress from heat and wind. We started irrigations three weeks ahead of normal. We began picking a week early and, despite the year’s challenges, we brought in fruit in very good condition.

  • 100% hand-harvested grapes
  • Whole-cluster pressed for delicacy
  • Fermented in stainless steel tanks at temperatures of 55° to 60°F to retain vibrancy and freshness
  • 25% of the Pinot Noir grapes in the blend were cold macerated for 36 to 48 hours to develop color and bright aromas without bitter compounds
  • The cuvée is a blend of 13 different base wines
  • The wine aged for over three years on the yeast to develop complexity
  • Analysis -

  • pH: 3.18,
  • Total Acidity: 0.70 g/100 ml,
  • Alcohol: 12.5%,
  • Dosage: 13.3%