2015 Schramsberg Brut Blanc de Noirs

Year: 2015
Appellation: North Coast
Country: USA - California
Wine Spectator: 90
Wine Enthusiast: 91
Sparkling Wine
Alcohol by Volume: 12.8%
Price :
$29.95

81% Pinot Noir, 19% Chardonnay

"Svelte and elegant, with peach and strawberry flavors that draw in notes of yeasty bread, blanched almond and spice. Drink now. 7,570 cases made. -TF" (WS)

"Bold in texture and flavor, this wine offers toasty, lightly smoky aromas that segue to vanilla, toasted almond and baked apple flavors. The pinpoint bubbles tighten the texture just a bit for good balance before a creamy midpalate and finish take over. -Jim Gordon" (WE)

Winery Notes:
“Blanc de Noir,” meaning 'white from black,' gets its name from the Pinot Noir grapes used to make this lively, complex, medium-body sparkling wine. Schramsberg pioneered the Blanc de Noirs style in the United States, releasing the first such American sparkler in 1967. The key to producing this complex Blanc de Noirs is Schramsberg’s vast and varied focus on diverse cool-climate vineyards. Pinot Noir from Carneros and Anderson Valley combine with fruit from low-yielding Sonoma and Marin coastal vineyards to develop a sparkling wine with a breadth of fruitful aroma and flavor. Select Chardonnay lots give zest and backbone to the blend.

Making a white wine from a red grape requires great care: hand-picked fruit, early morning harvest, optimal fruit maturity and delicate pressing. A balance of bright flavors, crisp acidity and minimal tannins is achieved. Barrel and malolactic fermentation of particular wine lots add richness and body. Yeast contact in the bottle harmonizes all the elements together in a mature, toasty style. The youthful fruit character of the wine will develop and soften with additional age in the bottle. With proper storage, this sparkling wine will be delicious for many years, even a couple of decades to come.

Schramsberg Blanc de Noirs is particularly well-suited to serve with a variety of foods, including soft and nutty cheeses, macadamia nut-crusted halibut, and pork tenderloin with fresh rosemary and lemon thyme.