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Laurel Ridge Brut Sparkling 1992

Non-Vintage Sparkling Wine from Willamette Valley, Oregon
    0% ABV
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    Winemaker Notes

    Laurel Ridge is one of a handful of Oregon wineries producing Methode Champenoise sparkling wines. This 1994 Vintage Brut is composed of Chardonnay, Pinot Noir and Pinot Blanc. A delightfully creamy mousse and fine beaded bubbles hallmark this distinctive Oregon sparkling wine.

    Critical Acclaim

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    Laurel Ridge

    Laurel Ridge Winery

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    Laurel Ridge Winery, Willamette Valley, Oregon
    First founded in 1883 by a German winemaking family, the original "Rueters Hill Winery" was replanted in 1966 and is today owned by David and Susan Teppola. Winemaker Pascal Valadier came to the winery in 1996 bringing a long history of French Cote du Rhone winemaking skills. The winery is planted to Pinot Noir, Chardonnay, White Riesling, Gewurztraminer, Pinot Blanc, and Semillon. Laurel Ridge is one of a handful of Oregon wineries making sparkling wines in the traditional Frech "Method Champenoise"; their current sparkling releases are a 1994 Vintage Brut and a Non-vintage Cuvee Blanc.

    Willamette Valley

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    One of Pinot Noir’s most successful New World outposts, the Willamette Valley is the largest and most important AVA in Oregon. With a Mediterranean climate moderated by a Pacific Ocean influence, it is perfect for cool-climate viticulture—warm and dry summers allow for steady, even ripening, and frost is rarely a risk during spring and winter.

    Mountain ranges bordering three sides of the valley, particularly the Chehalem Mountains, provide the option for higher-elevation, cooler vineyard sites. The three prominent soil types here create significant differences in wine styles between vineyards and sub-AVAs. The iron-rich, basalt-based Jory volcanic soils found commonly in the Dundee Hills are rich in clay and hold water well; the chalky, sedimentary soils of Ribbon Ridge, Yamhill-Carlton and McMinnville encourage complex root systems as vines struggle to search for water and minerals. Silty, loess soils are found in the Chehalem Mountains.

    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.

    NOR110561_1992 Item# 46453