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40th Anniversary Chef Demo: Nectarine Preserve

by Culinary
Ingredients
  • 1000 g ripe nectarines, pitted and diced (skins on)
  • 500 g granulated sugar
  • 2–3 g food-grade citric acid
  • Pinch kosher salt
Directions
  1. Combine the fruit, sugar, citric acid, and salt in a wide, heavy-bottomed pan. If time allows, let the mixture macerate for 30–60 minutes.
  2. Bring the mixture to a lively boil. Continue cooking, stirring occasionally at first and more frequently as it thickens.
  3. As the water evaporates, you’ll notice the bubbles change. They become larger, glossier, and slower, and the jam begins to coat the spoon.
  4. Begin checking for doneness after about 15–20 minutes. Spoon a little jam onto the chilled plate and return it to the freezer for 30 seconds. Push it gently with your finger. If the surface wrinkles instead of immediately flowing back together, it’s ready.
  5. Remove from the heat and skim off any foam if desired.
Storage

For immediate enjoyment, spoon the jam into a clean jar, cool completely, and refrigerate for up to 3 weeks.

If you’d like to make the jam shelf-stable, process it using an approved boiling-water canning method.

A Few Tips
  • Taste the fruit before you begin. Every harvest is different, so adjust the sugar to suit the fruit, not the recipe.
  • Leave the skins on. They add beautiful color, extra flavor, and save you a lot of work.
  • Once you understand the basic formula, you can make delicious jam with peaches, plums, apricots, berries, or a combination of your favorite seasonal fruit.
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40th Anniversary Gloria Glass

by LifestyleOur Story

The Gloria glass was born from a desire to honor the woman who inspired it all.

When Gloria Ferrer celebrated its 30th Anniversary, Gloria herself helped design a signature glass that embodied her sense of style—elegant, welcoming, and unlike anything else. Blending the graceful height of a flute with the celebratory openness of a coupe, it became affectionately known as the “Floupe”. It served as a symbol of the winery’s pioneering spirit.

As we celebrate our 40th Anniversary, we look to that original design for inspiration. Rather than create something entirely new, we sought to evolve Gloria’s vision. Working alongside Riedel, we developed a glass that carries the DNA of the original while elevating every aspect of the sparkling wine experience. Its taller, more refined silhouette creates a greater sense of occasion, while the expanded bowl allows aromas to flourish and the wine’s complexity to shine. The carefully engineered shape promotes a longer, more elegant stream of bubbles, enhancing both texture and visual beauty.

Much like Gloria Ferrer today, this glass honors our heritage while embracing the future. It is a celebration of craftsmanship, innovation, and the remarkable woman whose name and spirit continue to inspire us forty years later. A glass designed not only to enjoy sparkling wine, but to savor the moments worth celebrating.

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Spritz Recipe: Blood Orange Spritz

by Culinary
Ingredients

  • 1 oz Abstinence blood orange aperitif

  • ¾ oz lemon juice

  • ½ oz simple syrup

  • 4 oz NV Rosé and gently stir again.
  • Lemon twist
Directions
  1. Fill a wine glass with ice.
  2. Add the Abstinence Blood Orange Aperitif, lemon juice, and simple syrup. Stir gently to combine.
  3. Top with NV Rosé and give one final, gentle stir.
  4. Garnish with a lemon twist and enjoy.
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Wildflower: A New Chapter in Sparkling Wine Innovation

by Iconic WineOur StoryWinemaking

Innovation often begins with a simple question: What if we looked at tradition differently?

At Gloria Ferrer, that question inspired the creation of Wildflower—a sparkling rosé that represents more than a new wine. It marks the beginning of a new chapter in our sparkling winemaking journey, one rooted in curiosity, creativity, and a desire to explore new possibilities while honoring the craftsmanship that has defined Gloria Ferrer for four decades.

Honoring Tradition While Exploring New Ideas

As pioneers of traditional method sparkling wine in California, our commitment to quality and craftsmanship remains unchanged. But innovation has always been part of our story.

With Wildflower, we set out to explore a new approach to dosage—the final touch that shapes a sparkling wine’s balance and expression. Rather than relying solely on traditional methods, we asked ourselves how alternative ingredients might contribute to the complexity, texture, and character of a wine while remaining true to its identity.

The result is a vibrant sparkling rosé finished with locally sourced wildflower honey, creating a wine that is both innovative and unmistakably Gloria Ferrer.

Inspired by Nature

The inspiration for Wildflower can be found throughout our Sonoma estate.

Each spring, wildflowers bloom across the property, bringing color, beauty, and life to the landscape. These blooms serve as a daily reminder of Gloria Ferrer herself—her elegance, strength, and enduring connection to nature.

Just as important are the bees that make those blooms possible. The wildflower honey used in the dosage pays tribute to these essential pollinators and the vital role they play in sustaining the natural cycle that allows vineyards, gardens, and wild landscapes to thrive.

Together, the flowers and the bees became the heart of Wildflower’s story.

A Label Designed for the Next Generation

The spirit of innovation behind Wildflower extends beyond the wine itself.

The label was created in collaboration with Eurostampa North America through The Envelope Project, an initiative dedicated to supporting and mentoring emerging design students. Through this partnership, young creatives were given the opportunity to bring fresh ideas and perspectives to life, resulting in a design that reflects the wine’s themes of nature, creativity, and exploration.

The final label serves as a celebration of both artistic expression and the next generation of talent.

Bringing the Story to Life Through Technology

Wildflower also introduces another first for Gloria Ferrer: Near Field Communication (NFC) technology integrated directly into the neck label.

With a simple tap of a smartphone, guests can unlock an immersive digital experience that provides a deeper connection to the wine’s inspiration, craftsmanship, and creation.

This interactive technology allows consumers to engage with the story behind the bottle in a way that extends beyond the tasting experience itself.

The Beginning of Something New

Wildflower is more than a sparkling rosé—it is the first release in an ongoing exploration of how innovation can complement tradition.

By combining traditional method winemaking with new approaches to dosage, thoughtful design, and interactive technology, Wildflower represents our commitment to pushing the boundaries of flavor, expression, and possibility.

It is a celebration of nature, creativity, and craftsmanship—and the first step in an exciting new chapter for Gloria Ferrer sparkling wines.

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Earth Day at Gloria Ferrer

by UncategorizedVineyard
A Commitment to the Land

April 22nd is a reminder of something we have always believed. Great wine begins with how you care for the land. At Gloria Ferrer, that responsibility has guided us for nearly 40 years. Farming in Carneros is not simply about growing grapes. It is about stewardship, understanding the land, respecting its rhythms, and making decisions that ensure it continues to thrive long into the future. Earth Day gives us a moment to pause and reflect on that responsibility. More importantly, it reinforces the way we work every day.

A Milestone Years in the Making

This year, Earth Day carries even greater meaning.
We are proud to release our first wine made with 100% certified organic grapes, the 2025 Pinot Blanc, a milestone that represents a five-year journey of dedication, patience, and discipline.

Transitioning to certified organic farming required us to look deeper at every aspect of our vineyard practices. It meant committing to a long-term vision, trusting the process, and holding ourselves to a higher standard, one that prioritizes the health of the soil, the balance of the ecosystem, and the integrity of the fruit. Alongside this achievement, our estate vineyards remain Certified Sustainable, reflecting a broader, ongoing commitment to responsible farming practices that support both the environment and our community.

How We Farm Matters

Our philosophy is grounded in thoughtful, intentional farming, where each decision is made with care and purpose:

  • Organic farming, eliminating the use of all synthetic chemicals and pesticides from our vineyards
  • Minimal intervention, allowing the vineyard to express itself naturally
  • Utilize natural systems and cultural practices to protect our harvest from pests and disease
  • A dedicated vineyard team, whose deep knowledge of each vineyard and vine guides every action
  • Mindful water use, based on careful observation, years of experience and technology deployed in the field

These practices are not trends or temporary shifts. They are the result of years of learning, adapting, and refining, vintage after vintage.

Honoring the Past, Investing in the Future

As we celebrate our 40th anniversary, this moment is both a reflection and a commitment. We honor the legacy that established Gloria Ferrer as a pioneer in Carneros, while continuing to evolve with intention and purpose.

The 2025 Pinot Blanc is more than a new release. It is a symbol of progress, a reflection of our responsibility to the land, and a promise to carry that care forward for generations to come.

On April 22nd, we invite you to raise a glass with us, not just to the wine, but to the journey behind it. To the land that sustains us. To the people who care for it. And to the belief that the future of great wine depends on how we farm today.

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Vineyard in Spring

by Vineyard
In the Vineyard: A Strong Start to the Season

The 2026 growing season is already off to an eventful and promising start across our estate vineyards.

Winter arrived early this year, bringing heavy rains that gave our cover crop a strong start and encouraged vibrant early growth. By the first week of January, conditions were ideal to welcome a flock of 500 ewes and lambs, who began grazing through the vineyards—an important part of our sustainable farming practices.

As the season shifted, warm and dry conditions through January and early February created excellent conditions for pruning, while also supporting one of the healthiest cover crops we’ve seen in recent years.

During this time, our team also collected budwood from key estate blocks—including Chardonnay 130, Chardonnay 124, and Pinot Noir 870—which will be used to graft new vineyards this spring, continuing the legacy of our estate plantings.

Now, as pruning wraps up, the vineyard is beginning to awaken. Bud swell and early leafing are already underway, putting us about two weeks ahead of last year’s timeline.

With strong early growth and an active start to the season, 2026 is shaping up to be a dynamic year in the vineyard.

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Winemaking in Spring

by Winemaking
Inside the Cellar: 2026 Winemaking Update

The 2026 season is already off to a strong start in the cellar, with exciting developments across both sparkling and still wines.

Following harvest, our annual grading revealed exceptional quality in our Pinot Noir lots, setting the stage for a standout year. That strength is already reflected in our rosé blends, which are showing beautiful aromatics and elegance.

Tirage season is well underway, with 65% of blending complete and 15% of tirage bottling finished. This year also marks the introduction of our new tirage robot, streamlining the process and allowing our team to focus more on the craft.

Innovation continues to play a key role. A new Chenin Blanc, tiraged in January, brings texture, aromatics, and signature character, while returning favorites like Rouge, Cremoso, and Barrica are back in the lineup—Rouge already showing stunning color.

In the cellar, we’re also evaluating barrel programs for our still wines and working on a new single vineyard Pinot Noir, further exploring site expression.

With strong fruit, exciting innovation, and steady progress in tirage, the year ahead is shaping up to be one to watch.

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Pruning in the Vineyard

by Vineyard

Each winter, as the days grow shorter and the Carneros hills turn cool and green, our vineyards enter a season of rest. The vines shed their leaves and harden off, conserving energy to protect themselves from the cold months ahead. It’s during this quiet time that our vineyard team begins one of the most important rituals of the year: pruning.

Across nearly 300 acres—more than 300,000 vines—each vine is carefully pruned to rebalance the growth of the previous season and prepare it for the year to come. At its core, pruning is about intention. Vines are natural climbers, and without guidance they grow unruly, producing too many shoots and clusters that compete for energy. Left unchecked, this results in uneven ripening, smaller fruit, and a vine that is difficult to manage. Pruning brings the vine back into harmony, focusing its strength on fewer, healthier shoots and placing each cluster within the “fruit zone,” where conditions are more uniform and harvest is more precise.

Most of our vineyards are trained using variations of a spur-cordon system, where permanent arms extend from the trunk and carry spurs that will produce shoots and fruit in the coming season. This means cutting back last year’s growth—sometimes canes stretching six feet or more—leaving just one to three buds to define the vine’s future. It is a practice that requires both discipline and foresight.

For Pinot Noir and Chardonnay, we often turn to cane pruning, also known as Guyot or long pruning. This method allows us to select one or more canes from the previous year and gently tie them to the wire, setting the foundation for the new season’s growth. Certain varietals and clones produce little fruit on their lower buds, and cane pruning helps improve both yield and uniformity while giving us greater control over vine vigor and balance.

Above all, pruning is a testament to the skill and dedication of our vineyard crew. Every vine is different, and every cut is a decision—one that must consider vine health, sap flow, structure, and long-term balance. Working through cold, wet winter days, our team brings decades of experience and an intimate understanding of vine physiology to each row. By the time the final vine is pruned, it feels less like finishing a task and more like completing a promise to the season ahead.

As we reach the midpoint of pruning, we’re reminded that great wines begin long before budbreak. With the groundwork laid and the vines carefully prepared, we look ahead with optimism—ready to see what the 2026 vintage will bring and confident in the hands and traditions guiding it forward.

Image of Chardonnay vine before Spur is Pruned

Image of Chardonnay Vine after Spur has been pruned

Image of cane pruned Pinot Noir vine in July

Image of spur pruned Pinot Noir vine in August

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Sheep In The Vineyard

by SustainabilityVineyard

The Sheep Are Back: A Time-Honored Practice in Our Vineyards

If you visit Gloria Ferrer over the next few weeks, you may notice some unexpected new team members moving through our estate vineyards… Sheep! Their arrival isn’t a novelty or a photo op; it’s a purposeful return to one of the oldest vineyard practices in the world.

For centuries, European winegrowers relied on livestock to naturally manage vineyard floors as a part of integrated farming systems. At Gloria Ferrer, we’re proud to carry that tradition forward as part of our commitment to organic viticulture and responsible land stewardship.

 

Why Sheep Belong in the Vineyard

Sheep provide a natural, effective form of grazing that supports both vine health and soil vitality. As they move through the rows, they gently graze cover crops and weeds without disturbing the vines themselves. This reduces the need for mechanical mowing, lowers fuel use, and minimizes soil compaction helping to protect the living structure of our soils.

Their presence also contributes natural fertilization, returning organic matter directly to the vineyard floor, cycling nutrients back to the soil and improving soil microbiology. Healthy soils lead to healthier vines, and ultimately, more expressive wines.

 

Supporting Organic Viticulture

As a CCOF-certified organic estate, every decision we make in the vineyard matters. Sheep grazing allows us to reduce reliance on mechanical and material inputs while maintaining balance in the ecosystem. It’s a practical, proven solution that aligns with our belief that great wines begin with respect for the land.

Timing is key. The sheep graze during the dormant season and early growth periods, before bud break, ensuring vines are protected while maximizing the benefits to soil health and vineyard balance.

 

Many Additional Benefits

Our herd provides other services beyond controlling growth on the vineyard floor and nutrient cycling. By lowering the height of our cover crop they assist in vineyard airflow, helping to reduce the risk of spring frosts. As the cover crop grows tall it draws water from our winter soil reserves, keeping it grazed down reduces water loss leaving more water for our vines in the spring when they awake from dormancy.

 

Sustainability Rooted in Tradition

At Gloria Ferrer, sustainability isn’t about chasing trends, it’s about making thoughtful choices that will sustain this land for generations to come. Bringing sheep into the vineyard is a perfect example of how traditional practices can offer modern solutions.

It’s quiet work. It’s patient work. And it reflects our long-term view: caring for the vineyard today so it continues to thrive tomorrow.

So if you see sheep grazing among the vines this season, know they’re playing an important role in our organic journey and are helping us farm with intention, integrity, and respect for our land.