luluandvin: Gloria Ferrer Sonoma Brut

Lulu Roberts, food and wine reviewer tries Gloria Ferrer's Sonoma Brut.

C: A light pretty yellow.
N: Buttery, warn dough just taken out of the oven through baking, toasted almonds, and the little suggestion of vanilla.
P: Bubbles - not too many, not too few - this sparkling wine exhibits clear fruits on the palate, apple, tangerine, a little buttered toast.
I: Good drinking for the price. Creaminess combined with good fruit complexity make this a very reasonable sparkling wine.

Tasting notes from their site:

Sonoma Brut

TASTING NOTES
Delicate pear and floral notes backed by toasty almond. On the palate, one finds lively citrus, toast and apple flavors overlaid with persistent effervescence, a creamy mid-palate and toasty finish.

WINEMAKING NOTES
The Sonoma Brut has been carefully crafted entirely from hand-harvested Pinot Noir and Chardonnay grapes. Over forty different selections of Pinot Noir and Chardonnay are planted on our 340-acre estate in the Sonoma Carneros district. It is this viticultural diversity that allows us to consistently produce cuvées with complexity and clear fruit expression. The Brut is dominated by Pinot Noir, a stylistic decision enabling the complex aromatic and palate profile that this red-skinned grape contributes to Brut cuvées.

• Whole cluster pressed to avoid bitter compounds
• 20 to 25% of the premiere taille or first press, is used to add richness and structure to the base blend.
• Juice is naturally settled overnight (débourbage) to encourage a clean fermentation.
• Proprietary yeast used for the secondary bottle fermentation provides a delicate house signature from year to year.
• The cuvée is a blend of 20 different base wines fermented in stainless steel tanks at a temperature of 55 to 60 degrees Fahrenheit.
• The wine spent a year and a-half en tirage (on the yeast).
• Small and numerous bubbles are encouraged by autolysis, the process by which yeast imparts complexity and a yeasty character to the wine. The autolysis particles provide sites for the formation of the mousse.
• After disgorgement, the wine was balanced with a dosage of 1.3 g/100 mls.

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