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2001 Reserve Late Disgorged Jeroboam (1 x 3 L)
The Reserve is our top Pinot Noir-focused brut sparkling wine made each year. With the original release of this wine in November 2007, this offering had already received an impressive five years of aging on the yeast. For this late disgorged release, we held back a limited number of bottles to receive an additional 11 years of yeast contact within our historic Diamond Mountain caves, affording the development of seasoned flavors, full of toastiness and caramelized richness.
More than 120 cool-climate vineyard sites in Carneros, Anderson Valley, and the Sonoma and Marin coastal areas are farmed each year to achieve the best possible fruit for our sparkling wines. Hand-picking, early-morning harvesting, and light pressing of the grapes are critical for maintaining juice quality. A small amount of select Chardonnay is included in the primarily Pinot Noir blend, to lend additional backbone and length to the palate. Distinct barrel and malolactic fermentation lots are then layered in to provide viscosity and depth, prior to the wine going to bottle for its long rest within the caves. Following secondary fermentation within the bottle, the yeast within slowly break down through a process called autolysis, imparting a richness and complexity that can only be achieved through the years of patience and dedication to excellence. Now, 17 years after these grapes were first harvested, we release this outstanding bottle of wine for your enjoyment.
In 2001, spring weather fluctuated between days with morning frost and days with sweltering afternoon heat, leading to a relatively early bloom. While May and June saw record high temperatures on the North Coast, late summer conditions were comparatively mild, allowing our sparkling harvest to ease along until early October.
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This late disorged sparkling wine presents rich full aromas of baked apple, berry cobbler, orange zest and dried apricot, with layers of cinnamon, nutmeg and honey. Complex flavors of apple tart, grapefruit, peach, candied ginger, and roasted almond are supported with a vibrant acidity leading to a fresh and textured finish.- Winemakers Sean Thompson and Hugh Davies
Reviews95 Points - Editors' Choice
This complex and mature wine shows how interesting and layered a fine sparkling wine can become with time. It was aged on the yeast lees for the extremely long period of 16 years before disgorging. Honey, butterscotch and grilled baguette aromas give way to rich mellow fruit and spice flavors and a creamy, mouth-filling texture livened by fine bubbles and mild acidity.- Wine Enthusiast (October 2018)