• 2012 Brut
    100% Gewürztraminer
    Anderson Valley, Mendocino
    • (750 ml) Sold Out!
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Untraditional tradition Recent Press

After a short harvest in 2011, it was a relief to have a decent Gewürz crop in 2012. Not only was there a greater quantity of Gewürztraminer grapes but spring weather conditions produced grapes with equally sized berries, rather than a mixture of big and little berries in the same cluster (hens and chicks). A normal-sized, two-seeded berry has a higher ratio of juice to grape-skin than a small, one-seeded berry. When clusters with a high ratio of juice to skins are pressed, there are less skin phenolics in the juice than with hens and chicks clusters. Clusters with all normal sized berries are better for sparkling wine because the effervescence in sparkling wine magnifies any skin harshness. These were the first grapes Navarro harvested for wine in 2012, as grapes for sparkling wine are harvested with less sugar and more acidity, which contributes lightness, low alcohol and a crisp finish. Fruit from our Peach field was harvested cold, then whole cluster pressed using Comité Interprofessionnel du vin de Champagne standards and the juice was fermented and aged sur lie. In the following spring, the still wine was tirage bottled with a little sugar and yeast; fermentation took ten weeks to complete, producing a lively 90 psi in the bottle.

Manuel Eligio, cellarmaster, bottling Brut in July, 2013. [above] In September 2012, we harvested fruit from our "Peach" vineyard and fermented the juice in temperature-controlled stainless steel tanks. In the summer of 2013, we blended, then bottled, our 2012 Brut cuvée. We added yeast and a small amount of sugar (liqueur de tirage) then sealed the bottle with a crown cap. A second fermentation occurred in the bottle, converting sugar to CO2 bubbles. In order to ascertain if this fermentation was complete, a few weeks after bottling we measured the pressure inside the bottle. [left] The bottles were stacked and stored sur latte (on their side) for eleven months to develop a creamy texture. [below]

The bottles were aged sur latte for eleven months, then riddled, disgorged and sealed with a cork and wire hood in June, 2014. This Brut uses an unconventional variety, crafted in a traditional manner, and is sure to add sparkle and giggles to your holiday celebrations.

  • Harvested: Sept. 13 & 14, 2012
  • Sugars at harvest: 19.1° Brix
  • Cases disgorged: 1049
  • Disgorged: June 10, 2014
  • Alcohol: 11.6%
  • Residual sugars: 1.2%
  • Titratable acidity: 10.0 g/L
  • pH: 2.94