May 23, 2020 |
Sparkling Wines |
Five Fizzy Facts About our Celebrate Bubbly
Our first sparkling wines were launched in 2001 under the Celebrate label. Those early releases were made from Müller-Thurgau and Pinot Gris. The collection has since expanded to include Pinot Noir, Grüner Veltliner, Carmine, and rosé. As the program grows, we highlight how this series of sparkling wines differs from the vast majority of bubbly available on the market today:
The Kramer estate vineyard.
They are 100% varietal wines.
Most sparkling wines are blends. Such cuvées may include base wines from multiple vineyard sites, grape varieties, and/or vintages. By contrast, our Celebrate wines are made from the grapes that we grow in our estate vineyard, from single grape varieties, and all are vintage dated.
The Celebrate sparkling wines are often made from under-the-radar grapes.
Although 96% of the Willamette Valley consists of Pinot Noir, Pinot Gris, or Chardonnay, our cool climate has the potential to grow dozens of other undiscovered varieties. We’ve found Müller-Thurgau, Grüner Veltliner, and Carmine all make wonderful sparkling wines, and are among our bestsellers in the tasting room.
They ferment once.
For traditional or Charmat method sparkling wines, the wine is fermented once in bulk, then again in the bottle or in a tank. This second fermentation creates the bubble, and raises the alcohol level 1 to 1.5%. That amount sounds small, but it's a monumental shift in balance, and effects every winemaking decision from the early harvest through bottling. The fruit for force carbonated wines can be harvested a little later, for wines with increased ripeness and flavor development. These wines actually taste like the grapes they're made from!
The Celebrate Pinot Gris has true varietal character
Keith Kramer is a hands-on vineyard owner
We get the bubbles in the bottle through a force-carbonation technique developed by owner Keith Kramer.
Most force-carbonated sparking wines are injected with carbon dioxide on the bottling line, resulting in coarse, soda pop like bubbles. We believed a smaller bubble was possible with force carbonation, and starting in 2004, owner Keith Kramer developed the system we use today. A week before bottling, the wine is transferred into a custom tank that chills the wine down, while gradually raising the pressure. This slow infusion of sparkle into the cold wine results in fine, plentiful bubbles.
They aren't trying to be Champagne, and that's a good thing.
There’s nowhere else in the world that has our rare combination of geography, geology, climate, ability, and enthusiasm to innovate. While we are inspired by other regions and wines, there's a limit to how much we can learn from them. Our site, winery, and culture inevitably produces fruit with a signature that's unique. Our best wines capture these qualities, and sometimes that means we have to blaze our own trail.
Celebrate Rosé of Pinot Noir
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