As a grape grower in the sun-drenched southwest, just how do you beat the heat? Well, for starters, you plant at 4,000 feet. Then, come evening, you chill with some bubbly... Gruet's vineyards were planted to Pinot noir and Chardonnay at elevations of about 4,300 feet near Elephant Butte, New Mexico as an experiment in 1984 by Gilbert Gruet, whose own family firm, Gruet et Fils, had been producing Champagne since 1952. In New Mexico, the days during the growing season are certainly warmer than those in Champagne. But at this elevation (the vineyards are some of the highest in the United States) the nights are way cool, with temperature swings of as much as thirty degrees, allowing for a more well-rested vine and a more gradual ripening. This together with a sandy loamy soil and the dry weather conditions one might expect out this way allow Gruet to harvest a consistent quality of fruit year in year out. Yes, the experiment has proven a success. And these are the sparkling wines our discerning clientèle choose first and most often for their house suds!

Gruet Brut is produced from 75% Chardonnay and 25% Pinot noir and aged en tirage for at least two years; aromas of citrus, orchard fruits and toast; full-bodied, young and vibrant cuvée, with plenty of fine frothy bubbles; firm then expansive on the palate with excellent length of flavor on the finish.

Gruet Brut Blanc de Noirs is produced with a higher proportion of Pinot noir and shows a just a glint of copper in color, bright berryish fruit on the nose, a touch softer and creamier on the palate, too; long and fresh on the finish with flavors of berries and light touch of spice and cream.