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Kramer Vineyards

2016 Brut – 48 Months en Tirage

2016 Brut – 48 Months en Tirage
Yamhill-Carlton AVA · Traditional Sparkling Blend · 4 Years en Tirage

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The Profile
This is a classic Méthode Traditionnelle blend dominated by 50% Pinot Noir, which provides structure, weight, and red fruit notes of wild strawberry and Rainier cherry. The 31% Chardonnay adds crisp acidity and lemon curd, while the 19% Pinot Meunier rounds out the mid-palate with floral aromatics.

Because it sat on the lees (yeast cells) for 48 months, the wine has developed secondary flavors of baked brioche, toasted almond, and cream—the hallmark of fine aged sparkling wine.

The Winemaking
Crafted 100% from estate-grown grapes in the Yamhill-Carlton AVA. The wine was fermented in the bottle and rested undisturbed for four years before disgorgement.

  • Composition: 50% Pinot Noir, 31% Chardonnay, 19% Pinot Meunier
  • Appellation: Yamhill-Carlton AVA
  • Tirage (Aging): 48 Months (4 Years)
  • Disgorged: October 2021
  • Dosage: 5 g/L (Dry/Brut style)

Food Pairing
The extended aging gives this wine enough weight to pair with richer foods. Try it with truffle fries, crab cakes, roasted chicken, or creamy mushroom risotto.

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$62.00
 
SKU: 16Brut48mo
Wine Specs
Vintage
2016
Appellation
Yamhill-Carlton
Vineyard Designation
Estate
Harvest Date
August 2016
Acid
8.2 g/L
pH
3.14
Aging
48 months en Tirage
Bottling Date
November 2017
Alcohol %
12.5
Wine Profile
Tasting Notes
Radiant gold in the glass with aromas of baked apple, poached pear, and lemon curd. Notes of toasted brioche, cinnamon, and flint add depth. The palate is dry, balanced, and textured with vibrant citrus, orchard fruit, and spice.
Vineyard Notes
Grown entirely on our sustainably farmed estate in the Yamhill-Carlton AVA. The 2016 vintage provided a warm growing season, allowing us to harvest early in August to retain the bracing natural acidity (8.2 g/L) essential for long-aging sparkling wines.
Production Notes
50% Pinot Noir, 31% Chardonnay, 19% Pinot Meunier
Winemaker Notes
Fruit was hand-harvested and whole-cluster pressed immediately to minimize color extraction and phenolics. Primary fermentation occurred in stainless steel at cool temperatures. The wine was bottled the following fall (Nov 2017) for secondary fermentation and rested on the lees for 48 months to build texture and complexity. Disgorged November 2021.
Food Pairing Notes
This wine loves salt and fat. High-End: Fresh oysters, smoked salmon blinis, lobster rolls, or caviar. Comfort Food: Fried chicken, truffle popcorn, potato chips with crème fraîche, or creamy mushroom risotto.
Other Notes
Cellaring: Drink now through 2032. The extended time on the lees acts as a natural stabilizer, allowing this wine to age gracefully for another 5-7 years.

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