90 Points, Smart Buy, Top 100, Wine Spectator 90 Points, Smart Buy, Top 100, Wine Spectator Featured Wine, Wall Street Journal
French for “white of black”, Blanc de Noirs describes a sparkling wine made from Pinot Noir grapes that are gently pressed and its juice runs off the skins. Our Blanc de Noirs NV was first released in 1990. Following the success of our Brut release, we wanted to add a non-vintage wine using Pinot Noir, similar to the classic blends of NV Champagnes.
Pale salmon in color, our Blanc de Noirs has aromas of berry and pear, complemented by a rich, round mouth feel on the palate. It finishes with a layer of cream and pleasant, warm toastiness. Incredibly versatile and pairs with all styles of food!
Variety Blend: 100% Pinot Noir
AVA: 100% American
Acidity: 7 g/L
RS: 8 g/L
Aging: Aged sur lees for a minimum of 18 months
Gruet Brut Sparkling
90 Points, Smart Buy, Wine Spectator #1 Sparkling Wine, Top 100 Values of 2016, Wine Spectator Double Gold, 2022 San Francisco Chronicle Wine Competition
Aromas of green apple, citrus, and minerality make for a delightful start to this traditional sparkler. Our Brut NV offers bright, crisp acidity complimented by a touch of yeast on the delightfully long finish. A classic house style!
Brut NV was our first wine released in 1989. As the predominant grape used in Champagne, we wanted our first sparkling wine “to express the finesse of Chardonnay.” -Laurent Gruet
Founded in 1984, Gruet Winery specializes in Méthode Champenoise sparkling wines. Family-owned and run, the New Mexico-based winery produces Pinot Noir and Chardonnay-based sparkling wines and a small collection of still wines, with roots originating from Gilbert Gruet’s Champagne house in Bethon, France. More than 25 vintages later, Gruet Winery has achieved unprecedented acclaim and remains a favorite of the nation’s top sommeliers.
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How did they know I was almost out of GRUET?!
Last time here I got the demi sec which was also good.
A little disappointed tho (price wise) when I saw the Blanc de Noirs at Sam’s Club last year for $12.50/bottle. It might’ve been around the holidays and I haven’t seen it there since.
So, I am trying to wrap up the work for the week when my phone pings and it’s an email from Alice informing me of my Lab Rat assignment. Not five minutes later, the brown truck pulls up in front of my house with the package. I don’t know how you do it, Alice, but you sure do it well.
I was surprised and happy to see a bottle of Gruet Brut. Back in the days before the Covid, Gruet was our house bubbly and we went through a number of cases with friends.
The nose was very nice with some almond, moist bread, maybe flaky pie crust, and some stewed apple. I was loving it. As a rule, I don’t drink bubbly wine from flutes. I want to get a nice nose with every sip.
The look kind of surprised me. It was more golden than I remembered and it was very inviting. Along with the nose, it was looking like it was going to be very round and maybe not so acidic.
The palate was beautiful. The golden idea carried through with some almond or some general nuttiness. Very nice notes of Fuji apple, a little bit of brown sugar/cinnamon. And, surprisingly, good acidity.
I had some olives, Gouda, and Brie around. With the Brie, it was nice. The acidity complemented the creaminess and blended nicely.
It didn’t pair so well with the gouda. I think it was like a clash of ideas with the wine and cheese jockeying for position but neither coming through with its best qualities. It might be that they were too closely related.
The olives worked the best with the wine. The wine’s acidity blended with the olive brine and it was a great match. The brine brought out some qualities in the wine that were not so noticeable sipping it alone or with the Brie. Think bread and butter pickles where the brine is mellowed by the sugar in it while still remaining a little sharp. Anyway, that’s the best I can describe it.
As I said, this was our house bubbly (actually, the blanc de noirs not the brut) and we are currently discussing going back to that practice. This is definitely a quality wine and the fact that it is made in New Mexico adds to the surprise.
@lionel47 For me, it’s pretty subjective. Maybe I’m just used to it now because I have various Gruet on hand at all times? But I don’t have that “oh wow” feeling after a first sip anymore. Like I said though, still fantastic QPR and well worth picking up at the case price when it pops up here (or elsewhere).
I finally had the opportunity to visit their Albuquerque tasting room in late September. What a delight!!
I’ve been a fan and buyer of Gruet for years. If I had noticed any drop off in quality, there wouldn’t have been a case of sparkly in the vehicle on the trip home! Or a new wine club membership….