A beautiful garnet in color, this Rosè NV has a delicate, fine mousse and rich, fruit flavors. This full-bodied sparkler starts with floral and berry aromas which introduce flavors of cherry, raspberry and wild strawberry, finishing delicately with zesty acidity.
Our Rose NV was first released in 2004 under limited production. The wine’s color and taste was inspired from sparkling Rosés from around the world. The wine is made in the “Saignee” method by adding 2% still pinot noir to the blend to create the beautiful garnet pink color.
Founded in 1984, Gruet Winery specializes in Methode 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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Yesssssssssss! Since the last time this winery was on casemates, they got the PA licence! Thank you, in for a case! (Would be 2 but I spent a lot this month on a new laptop for my freelancing. Will buy more as they recur as funds allow!)
@knlprez None for me, thanks, but it almost doesn’t look worthwhile to arrange a split. There’s only a difference of 74 cents pe bottle between the 6-pack and case prices (assuming you have free shipping). Hardly worth the time and gas. Either way, have a great holiday!
Oh goody! Now I can stop hoarding my last two bottles of this (probably from Wine Woot). The last two cases of Gruet didn’t include the Sparkling Brut Rosé, and it is quite delicious. Drier than the Van Ruitan and classier.
Can’t believe I met the Gruets a quarter century ago, and made NM Sauv Blanc under their roof for several years…road trip needed. And yes, it’s an excellent wine, and yes, it’s $17 in grocery stores here - we bought one yesterday.
So, we popped a bottle of this on our anniversary, which is NYE, I was already a bit tipsy, so DH recorked it and put it in the little wine cooler in the corner, which we hardly ever use except to chill wine for imminent big dinners. I got in there today because I wanted to see which IH sparklers I had stashed up there and found the bottle. I figured it would have gone off, so I took it to the sink and pulled the cork. It fizzed and fussed at me, like it was screaming, NOOOOOOO! I took a quick smell, expecting that vinegar smell, but no, definitely more yeast, so I poured it, still bubbly, took a sip. Wow! It was so much better than when we opened it. I don’t know how practical it is to recork most of a bottle and hold onto it for a month, but it sure liked a little O2 in the bottle. Finishing what’s left now, it’s 5 o’clock somewhere.