Keller Estate Brut Sparkling - 2 Pack
$49.99 + $5 shipping
CONDITION: Bubbly
PRODUCT: 2 2003 Keller Estate Sparkling Brut
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so following the previous discussion... this was 6 years on the lees?

joelsisk wrote:so following the previous discussion... this was 6 years on the lees?

Looks like 6 years on the lees indeed, with descriptions like yeasty and créme brulée.
Be interesting to have a blind tasting of this and other good CA sparklers. I've not heard of this one, but it sounds promising.

rpm?

I hit the Keller tasting room in October and.............................. didn't have this. it appears that I have never have the wines offered here despite going to some of these tasting rooms recently

I was going to say, "I have not heard of Killer Estate." Then, I realized what the name actually was. I am still not familiar with them, but am kind of disappointed that they aren't called "Killer Estate." Anyone had this before?

Concindently there's Keller Estate La Cruz Vineyard Sonoma Coast Chardonnay 2007 93PTS WE up on a competing site.

I'd love to hear feedback on the Keller Estate sparkler for sale here.

Exactly 5 years ago to this very day, I joined wine.woot and made my first purchase - a sparkling wine.

So it seems only fitting that I mark the occasion by purchasing another.

In looking back, I've discovered so many wonderful wines over the past five years - wines I'd never heard of and would probably never found or purchased on my own.

So thanks, WineDavid. Here's to another 5 years. W00t!

Harvest April 2003? April? That can't be right.

Oh wine.woot, you are killing me.

After 2 orders from yesterday and $700 on 4 bottles of Champagne in the last 5 days, do I really need more sparklers and if so, how many...

Someone needs to take my wallet away!

I'm loving the sparkling wine woot week so far. I'm hoping it will continue...

and let me add, in for 2.

mikop168 wrote:Oh Someone needs to take my wallet away!

Looks like wine woot is doing a pretty good job of that already...

Question for the winery - how long can you lay these down? My guess is they are ready to drink now, but could probably go another 5 years?

Does anyone know if this is dry or sweet or somewhere in between?

North316 wrote:Does anyone know if this is dry or sweet or somewhere in between?

It's labeled "Brut" which suggests it will be dry, though not bone dry. Probably around a 1% dosage.

This is potentially an interesting 'flyer' - it's more expensive than yesterday's known quantity Iron Horse, and it's not a sparkler I've heard of.

What makes it potentially interesting is the Petaluma Gap location of the vineyards - this is an up and coming area with a climate similar to Carneros. Both my cousins Bill Harrison and Mario Perelli-Minetti (his winery is now in the hands of his grandson Andrew) have sourced some very fine Chardonnay and Pinot Noir from this area for a number of years.

I also note (as has someone else) it looks like it has about 6 years on the yeasts, and a couple of years in the bottle, to have matured.

I'm thinking about it, and will report if I see some winery participation that makes me decide it's worth taking a chance on.

ThunderThighs wrote:That's what it says on their site.

I know the area very well, and while it's possible to have the beginnings of veraison in April, it is impossible for wine grapes to be ripe in the Petaluma Gap in April, unless they were grown in a greenhouse!

Somethin' don' add up.

Good morning Wooters!
This is a dry Brut. It wasn't on lees for 6 years, it was on the lees for 3 years. It has been bottled aged for the past 3.

joelsisk wrote:so following the previous discussion... this was 6 years on the lees?

The wine was on lees for 3 years.

timmyjwoot wrote:Harvest April 2003? April? That can't be right.

You are right! We harvested this early September 2003. The cool climate is wonderful in the Petaluma Gap region for sparking. Actually when we planted the first Chardonnay grapes in 1989, only Domaine Chandon was considering the Lakeville region. So, we had thought back them, well if we can't make still wine, we'll sell grapes to sparkling producers!

rpm wrote:It's labeled "Brut" which suggests it will be dry, though not bone dry. Probably around a 1% dosage.

This is potentially an interesting 'flyer' - it's more expensive than yesterday's known quantity Iron Horse, and it's not a sparkler I've heard of.

What makes it potentially interesting is the Petaluma Gap location of the vineyards - this is an up and coming area with a climate similar to Carneros. Both my cousins Bill Harrison and Mario Perelli-Minetti (his winery is now in the hands of his grandson Andrew) have sourced some very fine Chardonnay and Pinot Noir from this area for a number of years.

I also note (as has someone else) it looks like it has about 6 years on the yeasts, and a couple of years in the bottle, to have matured.

I'm thinking about it, and will report if I see some winery participation that makes me decide it's worth taking a chance on.

I agree that our flagship wines aren't sparkling wines,and I also agree that the Gap area, and in particular Lakeville has great minerality in the soils, so the wines have a lot of personality.

mikop168 wrote:Oh wine.woot, you are killing me.

After 2 orders from yesterday and $700 on 4 bottles of Champagne in the last 5 days, do I really need more sparklers and if so, how many...

Someone needs to take my wallet away!

We promise you'll love this one.

cortot20 wrote:I hit the Keller tasting room in October and.............................. didn't have this. it appears that I have never have the wines offered here despite going to some of these tasting rooms recently

Smile! Hey, we are a small tasting room and we change our wines routinely, so some wines aren't offered every weekend. We have now changed our menu so that you see everything we produce and can make sauce this doesn't happen! We'll be closed for Christmas, but see you in the new year.

jhkey wrote:Question for the winery - how long can you lay these down? My guess is they are ready to drink now, but could probably go another 5 years?

It is tasting amazing now, and I think it can certainly go for 5 more years.

anakeller: are you related to the Keller's who ran the printing company in Petaluma for several decades (he was also a composer)?

anakeller wrote:Good morning Wooters!
This is a dry Brut. It wasn't on lees for 6 years, it was on the lees for 3 years. It has been bottled aged for the past 3.

Maybe this is a dumb question due to my lack of knowledge of the winemaking process, but the math does not add up.

If this was harvested in September 2003, and bottled in December 2009 (which by the way makes it bottle aged 2 years, not 3?) and was only on the lees for 3 years, what happened during the other 2 or 3 years?

North316 wrote:Maybe this is a dumb question due to my lack of knowledge of the winemaking process, but the math does not add up.

If this was harvested in September 2003, and bottled in December 2009 (which by the way makes it bottle aged 2 years, not 3?) and was only on the lees for 3 years, what happened during the other 2 or 3 years?

Ahh, I should have read all the text. We haves a mistake in our tasting notes. It was harvest September 2003, bottling occurred in 2007.

anakeller wrote:Ahh, I should have read all the text. We haves a mistake in our tasting notes. It was harvest September 2003, bottling occurred in 2007.

OK. So, this is a very different beastie than we first thought: 3 years on the yeast is not long for premium sparkling wine. 4 years of bottle age is not a bad thing assuming sound storage (which is almost certainly true at the winery or its warehouse).

It's still an interesting growing location, but I think I'd really like to try a sparkler grown there that actually had 5 or 6 years on the yeasts.

Has anyone had their orders for this cancelled?

rpm wrote:OK. So, this is a very different beastie than we first thought: 3 years on the yeast is not long for premium sparkling wine. 4 years of bottle age is not a bad thing assuming sound storage (which is almost certainly true at the winery or its warehouse).

It's still an interesting growing location, but I think I'd really like to try a sparkler grown there that actually had 5 or 6 years on the yeasts.

Yep. I'm less excited with half the lees time.

Thanks for jumping in Keller Wines and welcome!

kylemittskus wrote:Yep. I'm less excited with half the lees time.

Thanks for jumping in Keller Wines and welcome!

I am excited to be here. I have to confess that it was our first endeavor into the world of bubbles, and we learned a lot. The wine has been properly stored and well maybe I'm partial, but I love it. Actually we tasted some of the competition that was around and we fared well!

I feel like it's my birthday! I was using the single-bottle wine woot box that my Pear Valley Grenache arrived in (September 23 lab rat) to wrap a xmas gift. I lifted out the packing and there stuck to the side of the box was a golden ticket!!! I had always wondered what the big deal about the golden ticket was AND I GOT ONE! I am going to the store and get a frame! Happy Birthday to me!!!

sdsmith93 wrote:I feel like it's my birthday! I was using the single-bottle wine woot box that my Pear Valley Grenache arrived in (September 22) to wrap a xmas gift. I lifted out the packing and there stuck to the side of the box was a golden ticket!!! I had always wondered what the big deal about the golden ticket was AND I GOT ONE! I am going to the store and get a frame! Happy Birthday to me!!!

tell me.... what is a golden ticket?

Can you please explain what is lees time exactly? thanks!

anakeller wrote:tell me.... what is a golden ticket?

Only the most wonderful surprise in the whole wide world! It is your chance to shine! It is admittance into the wine woot hall of fame...via lab rat reporting!

anakeller wrote:tell me.... what is a golden ticket?

It's a program we have here at wine.woot where the winery sends a bottle to one of us. The chosen, golden ticket receiver, gives a report on the wine to assist fellow wooters in making a decision whether or not to purchase.

kurtswa wrote:Can you please explain what is lees time exactly? thanks!

How long the yeast (that creates the bubbles) is left in the bottle with the wine.

kylemittskus wrote:How long the yeast (that creates the bubbles) is left in the bottle with the wine.

thanks!

This may be a silly question but so when they say 3 years on lees, after this 3 years do they then pop the bottles and then rebottle without yeast for the additional bottle age?