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2010 Carneros Cuvée

2010 Carneros Cuvée

The Carneros Cuvée is our Tête de Cuvée. It represents the best fruit from our 335 acres of estate vineyards as well as our winemaking expertise in the art of blending. This special sparkling Cuvée is only produced in select vintage years. With over eight years en tirage and a minimum of six months on the cork, this decade-old wine is remarkably fresh, rich, and complex. It represents the ultimate statement of our iconic sparkling house style.

from $60 - $82
Caneros Cuvee Background Image
Gloria Ferrer 2010 Carneros Cuvée - Wine Bottle

2010 Carneros Cuvée

The Carneros Cuvée is our Tête de Cuvée. It represents the best fruit from our 335 acres of estate vineyards as well as our winemaking expertise in the art of blending. This special sparkling Cuvée is only produced in select vintage years. With over eight years en tirage and a minimum of six months on the cork, this decade-old wine is remarkably fresh, rich, and complex. It represents the ultimate statement of our iconic sparkling house style.

from $61.50 - $82

Tasting Notes

Subtle floral notes with hints of honey and golden apple open to complex flavors of apple and mandarin in this acclaimed sparkling Cuvée wine.

A touch of ginger and a meringue mouthfeel lead to a long and crisp finish.
Image of raw oysters, fennel-braised mussels, steamed clams, lobster, and sashimi

2010 Carneros Cuvée

Food Pairings

This unique sparkling cuvée is seafood’s companion, the subtle citrus flavor pairs perfectly with raw oysters, fennel-braised mussels, steamed clams, lobster, and sashimi. The clean, crisp acidity pairs well with young, ripe triple cream cheeses to robust blue cheeses with honey, which help to cleanse the palate after each bite.

Additional Information

  • Composition55% Pinot Noir & 45% Chardonnay
  • Aging8 years
  • AppellationCarneros
  • Alcohol12.5%
  • TA0.73 g/100 mlL
  • pH3.13
  • Dosage12.2 g/L

The 2010 vintage will be remembered as one of the coolest growing seasons on record in Northern California. This cool weather during bloom caused the vines to set a light crop and continuing through the growing season slowed the ripening of the grapes. This resulted in a harvest delayed by several weeks without a drop in acid. The combination of a light crop and extra hang time on the vines produced fruit of excellent concentration and character.