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Gruet Blanc de Blancs

Non-Vintage Sparkling Wine from New Mexico
  • WW90
  • TP90
0% ABV
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Winemaker Notes

Gruet Blanc de Blancs is a Brut styled sparkler, medium lemon in color with a fantastic bead in the glass that remains incredibly lively throughout the palate. Aromas of intense notes of brioche, followed by green apples, lemon zest, honeysuckle, and tropical fruit. Soft on the front of the palate with nice lingering acidity on the finish. Flavors of fresh green apple and pineapple with great structure from top to bottom.

Critical Acclaim

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WW 90
Wilfred Wong of Wine.com
A strong candidate for the top Blanc de Blanc sparkling wine in America, the non-vintage Gruet is fresh and frothy. Yes, the carbon dioxide is a bit lively, but the wine is so fine. Elegant aromas of apples and dried peaches; medium bodied, textured and delicate on the palate; fresh core fruit flavors, smooth aftertaste. (Tasted: August 24, 2015, San Francisco, CA)
TP 90
Tasting Panel
Dry and crisp with a rich texture; bright and luscious with ripe flavor and excellent balance; polished and dense.
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Gruet
Gruet, New Mexico
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Gilbert Gruet founder of Gruet Winery was born in Bethon, France in 1931. He grew up in a poor family, and began working at a young age. In 1952, Gilbert Gruet, along with his wife Danielle, dreamt of producing fine quality Champagne. Gilbert followed his heart and in 1967 created the U.V.C.B. (Union Vinicole des Coteaux de Bethon), a co-op in the village of Bethon.

In 1983, the Gruet family was traveling through the Southwestern part of the United States, and while in New Mexico met a group of European winemakers who had successfully planted vineyards In Engle, near the town of Truth or Consequence, 170 miles south of Albuquerque. The land was inexpensive and the opportunity golden. In 1984, Gilbert Gruet, whose Champagne house, Gruet et Fils had produced fine Champagne in Bethon, France, since 1952, made the decision to plant an experimental vineyard, exclusively planted to Pinot Noir and Chardonnay grapes. His children, winemaker Laurent and daughter Nathalie, then relocated to the great state of New Mexico to begin their American wine making adventure.

New Mexico

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New Mexico represents some of the most exciting and successful high-elevation vineyards in the country—many of their best are above 4,000 feet.

New Mexico’s modern wine industry is based on traditional European varieties and claims over 30 successful wineries throughout the state. In fact, New Mexico and Texas were the first US states to produce wine from the Vitis vinifera species, beginning around 1626. They made wine with the Mission grape, which was also prolific among California missionaries.

Today New Mexico produces good reds, whites and can attest to the value of high elevation vineyards, especially with the success of its sparkling wines. In fact the New Mexico sparkling wine producer, Gruet, boasts some of the strongest nationwide distribution among smaller-producing states.

Champagne & Sparkling

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Equal parts festive and food-friendly, sparkling wine is beloved for its lively bubbles and appealing aesthetics. Though it is often thought of as something to be reserved for celebrations, sparkling wine can be enjoyed on any occasion—and might just make the regular ones feel a bit more special. Sparkling wine is made throughout the world, but can only be called “Champagne” if it comes from the Champagne region of France. Other regions have their own specialties, like Prosecco in Italy and Cava in Spain. Sweet or dry, white or rosé (or even red!), lightly fizzy or fully sparkling, there is a style of bubbly wine to suit every palate.

The bubbles in sparkling wine are formed when the base wine undergoes a secondary fermentation, trapping carbon dioxide inside the bottle or fermentation vessel. Champagne, Cava and many other sparkling wines (particularly in the New World) are made using the “traditional method,” in which the second fermentation takes place inside the bottle. With this method, dead yeast cells remain in contact with the wine during bottle aging, giving it a creamy mouthful and toasty flavors. For Prosecco, the carbonation process occurs in a stainless steel tank to preserve the fresh fruity and floral aromas preferred for this style of wine.

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