Gruet Brut Rose Front Label
Gruet Brut Rose Front LabelGruet Brut Rose  Front Bottle Shot

Gruet Brut Rose

  • TP90
  • WW89
750ML / 12% ABV
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4.2 58 Ratings
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4.2 58 Ratings
750ML / 12% ABV

Winemaker Notes

*There has been a recent label change with this wine. The new label has just started being shipped, so some customers may receive a label not featured on this page.*

This nearly garnet Rose, like all our non-vintage sparkling wines, is aged 24 months en tirage. It has a lovely, bright floral bouquet with hints of strawberry, raspberry, and cherry. On the palate, it is rich and fruity in a dry, Brut style. The flavor of berries continues on the palate, revealing more strawberry, raspberry, cherry.

Critical Acclaim

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TP 90
Tasting Panel
Bright pink color with juicy strawberry nose; dense and fresh with good balance and style. 100% Pinot Noir at 12% ABV.
WW 89
Wilfred Wong of Wine.com
The winery calls this, "The Juice of Love." Well, perhaps, especially if you really like pure Pinot Noir. This non-vintage Gruet Sparking Brut Rosé is fresh and fun; well textured, crisp but not overly acidic. I see this one as a New World bubbly. Medium pinkish color, nice beads; bright strawberry aroma, plenty of fruit; medium bodied; dry, medium acidity, well balanced; crisp and well define strawberry flavors; smooth aftertaste. (Tasted: August 24, 2015, San Francisco, CA)
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Gruet

Gruet

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Gruet, Other U.S.
Gruet Winery Image
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.

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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.

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What are the different types of Champagne and sparkling wine?

Beloved for its lively bubbles, sparkling wine is the ultimate beverage for any festivity, whether it's a major celebration or a mere merrymaking of nothing much! Sparkling wine is made throughout the winemaking world, but only can be called “Champagne” if it comes from the Champagne region of France and is made using what is referred to as the "traditional method." Other regions have their own specialties—Crémant in other parts of France, Cava in Spain and Prosecco in Italy, to name a few. New World regions like California, Australia and New Zealand enjoy the freedom to make many styles, with production methods and traditions defined locally. In a dry style, Champagne and sparkling wine goes with just about any type of food. Sweet styles are not uncommon and among both dry and sweet, you'll find white, rosé—or even red!—examples.

How is Champagne and sparkling wine made?

Champagne, Crémant, Cava and many other sparkling wines of the world are made using the traditional method, in which the second fermentation (the one that makes the bubbles) takes place inside the bottle. With this method, spent yeast cells remain in contact with the wine during bottle aging, giving it a creamy mouthful, toasted bread or brioche qualities and in many cases, the capacity to age. For Prosecco, the carbonation process usually occurs in a stainless steel tank (before bottling) to preserve the fresh fruity and floral aromas imminent in this style.

What gives Champagne and sparkling wine its bubbles?

The bubbles in sparkling wine are formed when the base wine undergoes a secondary fermentation, which traps carbon dioxide inside the bottle or fermentation vessel.

How do you serve Champagne and sparkling wine?

Ideally for storing Champagne and sparkling wine in any long-term sense, it should be at cellar temperature, about 55F. For serving, cool Champagne and sparkling wine down to about 40F to 50F. (Most refrigerators are colder than this.) As for drinking Champagne and sparkling wine, the best glasses have a stem and flute or tulip shape to allow the bead (bubbles) to show.

How long does Champagne and sparkling wine last?

Most sparkling wines like Prosecco, Cava or others around the “$20 and under” price point are intended for early consumption. Wines made using the traditional method with extended cellar time before release can typically improve with age. If you are unsure, definitely consult a wine professional for guidance.

MSKUSGRU04NV_0 Item# 102582

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